Veggie Nuggets – Vegan and Gluten Free

Veggie Nuggets

Veggie Nuggets

This is a great kid friendly recipe that is packed full of veggies.  The kids (and adults) love anything that they can pick up and dip, so this is a fun way for to get veggies in.  I think we all get a little tired of eating vegetables the same way all the time.  Veggie nuggets are a great way to give the family some variety, but still eat healthy.

These veggie nuggets have broccoli and carrots plus some chick peas for some protein.  I use almond meal and nutritional yeast for the breading to keep it gluten free, but you can always use breadcrumbs to change it up a little.  I try to plan ahead when I know I will be making these.  I steam the veggies the night before and keep them in the fridge until I’m are ready to make the nuggets.

veggie nuggets

This recipe does take a little longer to make, but it so worth it.  Double the recipe so there are enough nuggets left over to freeze for another meal or have ready for lunch during the week.

My kids love to have these for lunch at school.  Since my kids pack their lunch it is also nice for them to have something similar to what the other kids are eating.  Having a vegan lunch everyday creates some unwanted attention for my kiddos sometimes.  They get a lot of questions about what they are eating and on occasion they get made fun of.  Is this an issue for anyone else?

Veggie Nuggets

Servings 6


  • 1/2 large onion
  • 2 cloves garlic
  • 2-3 carrots pealed and cut into 1 inch pieces
  • 2 cups broccoli florets
  • 1 can chick peas
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup gluten free flour or breadcrumbs
  • 3/4 cup almond meal or breadcrumbs
  • 3/4 cup nutritional yeast
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt


  1. Steam the carrots and broccoli until soft.  Remove from the heat and set aside to cool enough to be handled.

  2. Heat the olive oil in a skillet over medium heat and saute the onions for about 5 minutes.  Add in the garlic and cook for another minute.  Remove from the heat and cool.  

  3. Add the cooked carrots, broccoli, onion, garlic, chick peas and salt to a food processor.  Pulse until there are only small pieces.  You don't want to over process it, it shouldn't be smooth. Depending on the size of the food processor it may have to be done in several batches.  

  4. Put the veggie mixture into a large bowl and add in the gf flour or breadcrumbs.  Mix until everything is well incorporated.  If it still feels a little wet add in more flour or bread crumbs a little at a time.

  5. For the breading: 

    In a small bowl combine the almond meal, nutritional yeast, onion powder, garlic powder and salt. 

  6. Oil or line a large baking sheet with parchment.  Preheat the oven to 375 degrees.  

  7. Scoop out rounded tablespoons of the veggie mixture and form into a nugget shape.  Lightly coat the nuggets in the breading and place on the baking sheet.  

  8. Bake the nuggets for 15 minutes then flip them over.  Bake for another 15 - 20 minutes until they are nice and golden brown.  

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