Vegetable Nuggets Recipe | veggie Nuggets Recipe

vegetable nuggets recipe

Vegetable Nuggets Recipe: Recipe for a tasty and simple savoury snack made with mixed vegetables. It makes an excellent party starter snack or appetiser when served with a hint of green chutney or tomato sauce. The recipe is an adaptation of the popular meat-based nuggets, specifically chicken nuggets, for non-meat eaters or vegetarians.

Recipe for vegetable nuggets with step-by-step instructions – These are fantastic mixed vegetable nuggets that are crisp on the outside but unbelievably soft on the inside. These are so delicious that the entire batch is gone in minutes.

Nuggets are a popular urban snack with a large following among the younger generation. These nuggets are typically made with a choice of meat and served as a side dish with a main burger or pizza meal. However, there are some no-meat nuggets available, and veggie nuggets recipe is one such option, known for its mixed vegetable flavour.

The combination of multiple vegetables that do not overpower each other is the beauty of this recipe. While shaping and deep-frying, all of the flavour, taste, and richness of each vegetable is preserved. As a result, it is an ideal snack for children who dislike eating vegetables directly or prefer something more upscale. These snacks can also be served to elderly people because they not only satisfy snack cravings but also provide all necessary nutrients.

Perhaps it’s because they don’t require a fork to eat. Or maybe it’s because they’re so easy to dunk in whatever sauce I have on hand. Or it could be because nuggets are such an easy addition to any meal that kids get excited when they see them on their plate.

Anyway, here are some helpful hints, suggestions, and variations for a crisp and tasty vegetable nuggets recipe. First and foremost, I used panko bread crumbs in this recipe for extra crispiness as well as to keep the nuggets’ shape and texture. For the coating, you can also use crushed rusk powder, crushed oats, and medium-sized semolina. Second, these nuggets were deep-fried in a medium-sized deep-frying wok. To make it healthier and less oily, pan fry or shallow fry it. Finally, there are no hard and fast rules for shaping these nuggets, and they can be made into any shape you desire.

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vegetable nuggets recipe

Vegetable Nuggets Recipe

Manita
These vegetable nuggets are ideal finger food for young eaters! Vegetables and vegetarian protein abound! Enjoy these vegetable nuggets on their own, as a substitute for meatballs, or dunk them in your favourite sauce!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course snacks
Cuisine Indian
Servings 10 pieces

Ingredients
  

For The Vegetable Mixture:

  • 1/2  carrot   (finely chopped)
  • 2 tbsp  cabbage   (finely chopped)
  • 4 beans (finely chopped)
  • 2 tbsp corn  (boiled / frozen)
  • 2 tbsp  peas / matar
  • 1/2  capsicum  (finely chopped)
  • 2 potato  (boiled & mashed)
  • 2 tbsp  paneer / cottage cheese   (grated)
  • 1/2 tsp  ginger garlic paste
  • 1/4 tsp  pepper powder
  • 1/2 tsp  chilli flakes
  • 1/2 tsp  mixed herbs
  • 1/2 tsp chaat masala
  • 1/2 tsp  salt
  • 1/4 cup  bread crumbs

Other Ingredients:

  • 2 tbsp  corn flour
  • 2 tbsp maida / plain flour
  • 1/4 tsp  pepper powder
  • 1/2 tsp  salt
  • 1/4 cup water
  • 1 cup  panko bread crumbs

Instructions
 

  • To begin, combine 1/2 carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas, and 1/2 capsicum in a large mixing bowl.
  • 2 potatoes, 2 tbsp paneer, and 1/2 tsp ginger garlic paste are also recommended.
  • Add 1/4 tsp pepper powder, 1/2 tsp chilli flakes, 1/2 tsp mixed herbs, 1/2 tsp chaat masala, and 1/2 tsp salt.
  • Mix thoroughly, ensuring that all of the vegetables are well combined.
  • Now stir in 1/4 cup bread crumbs until well combined.
  • Mash and combine to make a soft dough.
  • 2 tbsp corn flour, 2 tbsp maida, 1/4 tsp pepper powder, and 1/2 tsp salt are needed to make a corn flour slurry.
  • 1/4 cup water, mixed well to form a smooth batter
  • Pinch a small ball of the vegetable mixture and shape it well.
  • Dip uniformly in corn flour slurry to coat.
  • Roll into panko bread crumbs to create a crispy outer layer.
  • Deep fry in hot oil with a medium flame.
  • Stir infrequently, taking care not to break up the nuggets.
  • Fry the vegetable nuggets until they are crispy and golden brown.
  • To remove excess oil, drain over kitchen paper.
  • Finally, treat yourself to vegetable nuggets with tomato sauce.
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Notes:

  • To begin, adjust the amount of beadcrumbs based on the moisture content of the vegetables.
  • Also, don’t be alarmed if the nuggets require break-in oil. Shape the vegetable mixture with a tbsp more breadcrumbs.
  • In order to make it more nutritious, add vegetables of your choice.
  • When frying, the oil must be hot. If you fry the veggie nuggets at a low temperature, they will absorb a lot of oil.
  • Paneer can be substituted for cheese, or both cheese and paneer can be used.
  • You can substitute cheddar cheese for the processed cheese.
  • If you don’t use the amount of cheese specified in the recipe, the veg nuggets will break in the oil while frying.
  • You can add any vegetables you want. If you’re adding cauliflower, broccoli, or corn, steam them first and then add them. Beets, cabbage, and zucchini can be grated or finely chopped. Mushrooms must also be sautéed before being added. Except for the mashed potatoes, keep the total amount of vegetables to 1.25 cups or 1.5 cups. If you increase the proportion, you must also increase the other ingredients.
  • The grame flour batter is a little runny. The batter can be made with all-purpose + corn starch flour, maize flour, rice flour, or arrowroot flour.
  • For a slight tang, a few drops of lemon juice can be added.
  • These vegetable nuggets can be pan-fried, shallow-fried, baked, or air-fried. If baking, preheat the oven to 180 degrees Celsius. Brush the breaded nuggets with oil and bake in a preheated oven for 15 to 20 minutes, or until crisp and golden. The timing will vary depending on the type, make, and size of the oven.
  • Finally, when served hot and crispy, vegetable nuggets recipe tastes fantastic.

FAQ’s

What are vegetable nuggets made of?

Blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper in a food processor until combined. Add 114 cup (145 grammes) bread crumbs and mix just until combined. Scoop a tablespoon of the mixture and shape it into a small circular “nugget.”

Can we make McCain Nuggets in the oven?

These nuggets are shaped like mini-drumsticks and can be eaten right out of the freezer. For a delicious taste, flash fry or bake it.

McDonald’s nuggets are they vegetarian?

McDonald’s is the latest fast food company to introduce a new vegan option: McVegan nuggets. The vegan nuggets are made with mashed potato, chickpeas, onion, carrots, and corn, according to a spokesperson for the global fast food chain.

Are Veggie Nuggets Good for You?

Are These Veggie Nuggets Good for me?

Yes! There are three grammes of fibre and eight grammes of protein in each serving. They are pan-fried rather than deep-fried, but the recipe calls for very little oil.

Are plant-based Nuggets nutritious?

Plant-based chicken nuggets, which contain less saturated fat than regular versions, are a great way to give your kids their favourite snack while also satisfying yourself that they are getting something a little healthier.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.