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.