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winter vegetable nuggets on a wooden board

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.
Course Dinner
Cuisine American, British
Keyword vegetable nuggets
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 nuggets
Calories 75 kcal

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

  1. Preheat oven to 190°c. Line a baking tray with greaseproof paper.
  2. 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.
  3. 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.
  4. Then shape the mixture into 12 even sized nugget shapes.
  5. When the breadcrumb mixture is ready, tip it into a bowl.
  6. Dip the nuggets into the hot sauce, making sure they’re fully coated. Then roll them in the breadcrumbs.
  7. Place nuggets back on the baking tray and place on the top shelf of the oven for 15-20 minutes until golden brown.

Serve and enjoy!