Veggie Nuggets

Who doesn’t love a savory little nugget perfect for dipping!? But an extra surprise is these are packed full of nutrients and baked – not fried. This recipe is prefect for using up left over cooked veggies in your fridge. You can sub almost any vegtable in here. You need approx. 5 cups of mixed veggies.

 

1/4 cup peas

1 cup diced cooked carrots

1 cup cooked broccoli

1/2 cup cooked cauliflower

3 medium diced cooked potato ( I used 2 purple and one white today)

1/2 onion

1/2 cup chopped kale (no stems)

3/4 Cup water or Veggie Broth

 

Pour into a High Speed Blender or Food Processor. Blend for 60 seconds or until no large pieces left intact.

 

Remove from blender and place in a large bowl.

Mix in:

1 1/2 Cups Cooked Brown Rice or Quinoa

1 TBSP Nutritional Yeast

2/3 Cup Whole Wheat Bread Crumbs

2 TBSP Sesame Seeds

3 TBSP Flax Seed Meal

1 TSP each – paprika, curry powder, garlic powder, turmeric ( or your own favorite blend of spices)

Heat Oven to 400F. Line a cookie sheet with parchment paper.

Spread veggie dough out on a cookie sheet. Let cool for at about 20 minutes in a freezer. You don’t want it frozen solid but just firm enough to hold shape.

Use your favorite cookie cutters to create fun shapes.  Coat them in bread crumbs. Set them on the parchment paper lined cookie sheet.

Bake for 18-20 minutes, or until firm.

Serve warm with marinara sauce or honey mustard.

Store in an air tight container in a fridge for 5 days or in a freezer for 4 weeks.

 

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Chill 20 minutes in freezer

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A small spatula will help maneuver the fragile nuggets

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Toddler Approved

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