Vegan Carrot Nuggets Recipe | Strictly Seasonal 2.0

Back in late 2020, I tried eating vegan ready meals for a week to see if a) they were actually worth eating and b) if they were as full as fat/ salt/ sugar as people say ready meals are. During that week, I discovered the Little Roots Carrot & Corn Bites. Basically, a carrot nugget. They’re technically a child’s serving, but I decided to recreate them to make my own butternut squash and carrot nuggets recipe.  

Now, the Little Roots brand also has a sweet potato and butternut squash nugget-esque thing available, which is why this one is carrot and squash rather than a full on copycat carrot and corn. And as the OGs are meant for kids, they’re very plain – so I decided to make these with a little extra seasoning and make them more adult friendly. They’re chunkier than the original and have some extra spice, but can easily be made smaller and with less/ no seasoning if you do want to make an at home version of the frozen ones for some kiddos in your life.  

You may also like: Vegan Chickpea Nuggets Recipe

Nutritional Information  

This recipe makes 12 chunky nuggets, and if you eat at least 4, you’ll get the equivalent of one of your 5-a-day. I’ve served these as 6 a serving for adults, but if you are making these the child friendly version, depending on age and appetite (of course), 3-4 a serving is probably more accurate.  

The following information is per 6 nuggets serving.  

Each serving provides the full RDA of vitamin A, 20% of your daily B6, vitamin E and vitamin K, as well as 30% of your daily calcium (providing you use fortified milk) and a third of your daily vitamin C.  

Half of the full recipe contains 7.8g of fibre and 4g of protein.  

Ingredients and Substitutions  

Mine are made with gluten free breadcrumbs, particularly this breadcrumb blend. Regular gluten containing breadcrumbs are fine if this is not a dietary requirement, as is plain flour rather than GF.  

I used the Orgran egg replacer in mine, but I think regular flax eggs would work if you don’t have a powdered egg replacer to hand, but I’m yet to try this method myself.  

Storage and Keep  

You can make these in advance if you wish, but I’d prep them ready to cook rather than reheating them. If you are prepping them in advance, refrigerate them and store in an airtight container for up to 3 days before cooking. Make sure the container is airtight to help keep them fresh and stop them drying out.  

Vegan Carrot Nuggets Recipe 

An easy child friendly vegan and gluten free carrot nuggets recipe, that can easily be made more adult friendly with a few seasoning tweaks.  

This recipe is gluten free, soy free, nut free, dairy free and vegan (depending on your choice of milk alternative). Check your breadcrumbs for potential allergens.  

5 from 3 votes

Print

Vegan Carrot Nuggets Recipe

An easy child friendly vegan and gluten free carrot nuggets recipe, that can easily be made more adult friendly with a few seasoning tweaks.

Course Dinner, Lunch

Cuisine American

Keyword Carrot Nuggets Recipe

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 12 Nuggets

Calories 54 kcal

Ingredients

Filling

• 4 medium carrots roughly chopped
• 200 g butternut squash peeled and roughly chopped
• 2 vegan egg replacer I used Orgran
• ½ cup GF breadcrumbs
• 2 cloves garlic peeled and roughly chopped
• 1 tsp Schwartz Spicy Chip Seasoning
• Black pepper to taste

Batter

• ½ cup GF plain flour
• ½ cup non-dairy milk of choice I used almond
• 1 tsp smoked paprika optional

Breadcrumbs

• 1 cup GF breadcrumbs

Instructions

1. Preheat your oven to 200c (400F)
2. Mix your egg replacer in a separate dish, ensuring it’s smooth and fully combined.
3. In a food processor, blend carrots, squash, egg replacer, chip seasoning, and garlic.
4. Add ½ cup of bread crumbs and blend just until incorporated.
5. Scoop a tablespoon of the mixture and form a small circular-shaped “nugget.”
6. Whisk your flour, paprika and milk in a small bowl to create your batter. Place the remaining cup of bread crumbs in a bowl.
7. Dip each nugget in your batter, followed by breadcrumbs. For an extra crunchy nugget, repeat this process (double up the batter and breadcrumb ingredients to do so).
8. Place on a lined baking tray and cook for 25 minutes.

Serve and enjoy!

Do you like the sound of these veggie nuggets as an easy way to get in an extra one of your 5-a-day? 

Until next time, 

Sophie 

14