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Over the years I’ve received a lot of emails asking for a veggie nuggets recipe, similar to the frozen kind available at the grocery store. As the requests increased, I finally went out and bought a few boxes just to see what all the fuss was about. I found that although many were labeled “all natural”, most brands I tried contained tons of fillers and additives. However I tasted them and the appeal was clear, so I started working on my own version.
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These nuggets are not only out-of-this world delicious, they’re also extremely easy to make. The recipe makes five times the amount of nuggets you typically get in a $5 box from the store — a $20 savings for you! Just pop what you don’t use in the freezer and you’ll never have to waste time or money on the boxed variety again.
I created this recipe especially for the weelicious cookbook and so unfortunately I can’t post it here on the site. But with all the money you will save making these nuggets, you can treat yourself to the book. It’s win win!
Hi Catherine, I tried making these today and no matter how long I left them in the freezer, they never held a solid form so that I can flour, egg, bread crumb them. They were super soft in the center no matter what. Any suggestions? I was super excited to make these. Also, I have your cookbook and was wondering if you think (aside from honey) if any of your recipes are not recommended for a one year old. Thanks!
I was wondering the same. What is the serving size and calorie count for each veggie nugget?
Can you give the calorie count of these veggie nuggets?
The inside of the nuggets should be fluffy like mashed potatoes! I just use the normal blade in my food processor. I don’t use any special chop function.
I tried this recipe with my new food processor I received for Christmas. Been wanting to make this for my two-year-old who doesn’t like veggies. I didn’t have corn, so I just used the broccoli and carrots. However, my food processor did make the veggie mixture a little mushy on the chop feature (it wasn’t cutting up the carrots well). I froze the final mixture with potatoes for about a half-hour as suggested. However, they nuggets turned out mushy on the inside. Is this normal? I did broil them for 2 min on each side, twice actually.
Hi Laura! I hadn’t realized that your kids came along for this trip. Disneyland… man that’s a great place to make some mmiroees! Loved chatting at brunch yesterday. Also appreciated your insightful input at the Farm to Table Discussion on Saturday morning. I’m enjoying your sense of humor and I also read a lot of “Mom” blogs, so discovering your little corner of the blogosphere has been a great combination of my two bloggie interests!
I have the book and I´m trying to watch the video but it is not working, it just goes black. I tried Explorer and Firefox and nothing 🙁 I really want to make these and the videos are always so helpful!
I can’t watch these videos. The music is WAY too loud, and very distracting. I can barely hear the presenter. Does anyone else have this problem?
[…] Monday: Keeley McGuire has a whole blog full of yummy, healthy lunch box ideas. Here, in this video, she teaches us how to make veggie nuggets (you’ll save a ton of money making them from […]
I made these today for lunch and didn’t really think my kids would eat them and I actually had a backup lunch idea in mind! Turns out they loved them! Thanks for the great cookbook and another great recipe!
Have you tried these with steamed cauliflower instead of potatoes? I make “mock” mashed potatoes and potato soup with cauliflower and you can hardly tell the difference. I’m guessing it would work here, too, and be even healthier!
That would be amazing! I’d say add about 1/2 cup!
Wondering if anyone has tried adding a little shredded cheddar cheese to these?
Yes, you could sub the squash and zucchini for the carrots and broccoli! I would strain the liquid from the zucchini first.
I was going to form my own recipe for veggie nuggets and my kids aren’t fans of potatoes (weird I know) but they might be ok with this. But what I was thinking was squash and zucchini! How could I incorporate those yummy veggies in? Just sub for the carrots and broccoli?
I think any flour would work because it’s just for the breading. I’m not sure about an egg replacer for because of how the egg functions in this recipe. It holds the breading on the nuggets. You can try just leaving out the egg. The breading should still stick, just not as well as using an egg would.