Winter vegetable nuggets with chickpeas, carrots and parsnips and a spicy crumb coating.
Nutritional Information
This recipe makes 12 nuggets. Each nugget contains 75 calories, 2.4g fibre and 2.3g protein. A four nugget serving provides 50% of your daily vitamin A, 20% of your daily vitamin K and 2.4mg of iron.
Read More: Plant Based Iron Sources
Ingredient Choices and Substitutions
The carrots and parsnips can be swapped for any alternative root vegetable of your choosing, or whatever you’re trying to use up. Options like butternut squash or celeriac would work well in this recipe, using the same values listed below.
How to store and keep
You can store any uncooked nuggets in the fridge for up to five days, in an airtight container.
Cooked nuggets can be reheated, although best served fresh. Preheat oven to 180c, place on a baking tray and reheat for 10-12 minutes until hot in the centre.
Carrot & Parsnip Nuggets Recipe
Easy spicy vegetable nuggets recipe, a great way to add some extra vegetables in your diet without feeling like you’re going out of your way to be healthy.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Carrot & Parsnip Nuggets Recipe
Ingredients
- 120 g carrots
- 2 small parsnips
- 1 tsp olive oil
- One can of chickpeas
- ¾ cup oats GF if required
- 3 cloves garlic
- Pinch black pepper
- 90 g hot sauce
- ¾ cup breadcrumbs GF if required
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
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Preheat oven to 190°c. Line a baking tray with greaseproof paper.
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Finely chop your carrot and parsnips, or place in the food processor until finely diced. Heat a frying pan on medium heat, add a tsp olive oil then add your vegetables. cook for 3-5 minutes until fragrant, add the dried thyme and rosemary then cook for a further few minutes before removing from the heat.
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Meanwhile, add oats to a food processor and process until a fine flour has formed. Add the cooked vegetables, chickpeas, garlic and pepper. Process on high until a dough like texture is formed. You may have to scrape the sides down depending on your food processor.
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Then shape the mixture into 12 even sized nugget shapes.
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When the breadcrumb mixture is ready, tip it into a bowl.
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Dip the nuggets into the hot sauce, making sure they’re fully coated. Then roll them in the breadcrumbs.
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Place nuggets back on the baking tray and place on the top shelf of the oven for 15-20 minutes until golden brown.
These sound delicious! I’m looking forward to trying this one! 🙂