Gluten free Veggie Nuggets
These gluten free veggie nuggets are quick and easy to make, and will be a hit with the entire family. They are super crunchy on the outside, and deliciously moist and flavourful on the inside. A match made in heaven! Even better, these little beauties can be made with only eight ingredients!
Add a selection of dipping sauces, and the kids will be requesting this meal for dinner every night! And best of all, they’re super healthy and nutritious.
Steam any combination of vegetables until a knife just glides through. Avoid overcooking, as this will make the mixture mushy. Once cooked, chop your veggies into small pieces or pulse briefly in a food processor.
The onion and English mustard give the nuggets that little bit of a kick.
You’ll also need four eggs to bind the mixture together. To keep the nuggets light, use only egg whites for two of the four eggs. And of course, garlic for that garlicky flavour that we all love.
For additional texture and flavour, add chopped parsley, and grated cheese.
With the last batch of veggie nuggets that I made, I rolled the nuggets in the breadcrumbs rather than adding them to the mixture. They swelled up quite a bit on the tray, so the result was bigger nuggets, and an even greater crunch factor.
Why not try both methods and let me know which version you prefer?
- 5 cups raw veggies of choice
- 1 cup onion, finely chopped
- 2 tsp garlic, minced
- 2 large eggs
- 2 large egg whites
- 4 tsp English mustard
- 4 tbsp fresh parsley, minced
- 1 cup cheese, grated
- 1 cup gluten-free bread processed into breadcrumbs
- salt and pepper, to taste
- Preheat oven to 200 °C.
- Steam vegetables until just tender (not mushy).
- Chop the veggies into fine pieces or pulse in a food processor and transfer to a large bowl.
- Add gluten free bread to a food processor and process into breadcrumbs.
- Add breadcrumbs and remaining ingredients to bowl and combine until evenly mixed.
- Line a baking tray with baking paper.
- Mould mixture into nugget shapes of desired size (smaller is better for kids).
- Space nuggets on tray, allowing room for expansion.
- Bake for 25 minutes, turning over at half time.
- Sour cream
- Sweet chili sauce
- Gluten free Tamari Sauce
In 2001, Sharon exchanged life as a successful London lawyer for Australian backpacking adventures. Next stop, Auckland, New Zealand, where she met and married a Kiwi. Sharon retrained as a Secondary School Teacher, teaching in two schools, before taking time out to raise a family. She is a proud mother of three - two girls aged six and three, respectively, and a nine month-old baby boy... Read even more