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In recent years, veggie nuggets have surged in popularity, offering a delicious and nutritious alternative to traditional meat-based snacks. These little bites of goodness are not only a hit among children but have also captured the hearts of adults seeking healthier meal options. As more people embrace plant-based eating, the demand for recipes that deliver on taste and nutrition has never been higher. This is where our Crispy Baked Veggie Nuggets come into play, providing a scrumptious way to incorporate a variety of vegetables into your diet.

Crispy Baked Veggie Nuggets

Discover a delicious and healthy twist on a classic favorite with crispy baked veggie nuggets. Perfect for all ages, these nutritious bites are made from wholesome ingredients like broccoli, cauliflower, and quinoa, providing essential nutrients and satisfying crunch. Versatile enough for snacks or meals, these nuggets can be paired with your favorite dipping sauces for a fun dining experience. Embrace plant-based eating and enjoy guilt-free indulgence with this easy recipe!
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Ingredients
  

1 cup broccoli florets, finely chopped

1 cup cauliflower florets, finely chopped

1 cup carrots, grated

1 cup cooked quinoa

1/2 cup breadcrumbs (panko recommended for extra crunch)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper, to taste

Olive oil or cooking spray for baking

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

    Steam the Veggies: In a steamer basket placed over boiling water, steam the finely chopped broccoli, cauliflower, and grated carrots for approximately 5-7 minutes. The vegetables should be tender but retain their vibrant colors. Once steamed, set them aside to cool for a few minutes.

      Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with 1/2 cup of water. Stir well and allow it to sit for about 5 minutes until it thickens and forms a gel-like consistency.

        Mix the Ingredients: In a large mixing bowl, combine the steamed veggies, cooked quinoa, breadcrumbs, grated Parmesan (or nutritional yeast), the prepared flax egg, garlic powder, onion powder, smoked paprika, and season with salt and pepper. Mix all the ingredients thoroughly until everything is evenly distributed. If the mixture appears too wet, gradually add additional breadcrumbs until the desired consistency is reached.

          Shape the Nuggets: With your hands, form the mixture into small nugget-sized patties or balls, about 2 inches in diameter. Arrange them neatly on the prepared baking sheet, spacing them out evenly.

            Bake the Nuggets: Lightly spray or drizzle the veggie nuggets with olive oil to promote crispness during baking. Place the sheet in the preheated oven and bake for 20-25 minutes, flipping the nuggets halfway through the cooking time. They should turn golden brown and develop a crispy exterior.

              Serve: Once baked, remove the nuggets from the oven and allow them to cool slightly. Serve warm with your choice of dipping sauces, such as ranch dressing, sweet chili sauce, or garlic aioli for a flavorful experience.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  Presentation Tips: For an appealing presentation, arrange the nuggets on a colorful plate, garnish with fresh herbs like parsley, and serve with a small bowl of dipping sauce in the center.