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Veggie Nuggets

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Carrots 1/2 cup, finely diced
  • Peas 1/2 cup (frozen is fine)
  • Corn 1/2 cup (frozen or canned, drained)
  • Potato 1 large Russet or 2 medium Yukon Gold, peeled and cubed
  • Breadcrumbs 1 to 1 1/4 cups (panko preferred for crunch)
  • Chickpea flour or all-purpose flour: 1/3 cup
  • Ground flaxseed 1 tablespoon (optional, for binding)
  • Garlic powder 1 teaspoon
  • Onion powder 1 teaspoon
  • Smoked paprika 1 teaspoon
  • Soy sauce or tamari 1 tablespoon (or 1 teaspoon white miso)
  • Salt and pepper to taste
  • Milk plant-based; 1/4 cup, unsweetened
  • Neutral oil 2–3 tablespoons for pan-frying or spray for air fryer/oven
  • Optional crust boost 2 tablespoons nutritional yeast + extra panko for coating

Method
 

  1. Place cubed potato in salted water and simmer until fork-tender, 10–12 minutes. Drain well, then mash until smooth. Let cool slightly.
  2. Steam or microwave carrots, peas, and corn just until tender (about 3–4 minutes). Pat dry with a paper towel to remove excess moisture.
  3. In a large bowl, combine mashed potato, carrots, peas, and corn. Add garlic powder, onion powder, smoked paprika, soy sauce (or miso), salt, and pepper. Mix gently.
  4. Add chickpea flour, ground flaxseed (if using), and 1 cup breadcrumbs. Stir until the mixture holds together when pressed. If too soft, add more breadcrumbs 1 tablespoon at a time. If too dry, splash in plant milk.
  5. Cover and refrigerate for 20–30 minutes to firm up. This helps them shape and crisp better. Patience = crunch.
  6. Scoop tablespoon-sized portions and shape into bite-sized nuggets. Aim for popcorn-chicken size for max snackability.
  7. Mix extra panko with nutritional yeast and a pinch of salt. Lightly roll each nugget for an extra crispy shell.
  8. Choose your cook method:
  9. Sprinkle with a pinch of salt while hot. Serve with your favorite dips—BBQ, honey-mustard (or maple-mustard), chili mayo, or sriracha ketchup.