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How to Make Veggie Nuggets

October 16, 2012

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.

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!

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  1. Chelsea

    April 4, 2013 at 3:37 pm

    Reply

    Wondering if some olive oil would work instead of the egg….. I am thinking just some olive oil and panko rather than flour egg and then breadcrumbs….. I make chicken nuggets that way.

  2. Victoria

    February 13, 2013 at 10:02 am

    Reply

    Wondering if anyone has tried adding a little shredded cheddar cheese to these?

    • catherine

      February 13, 2013 at 1:48 pm

      Reply

      That would be amazing! I’d say add about 1/2 cup!

  3. Jo

    January 6, 2013 at 7:53 am

    Reply

    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?

    • catherine

      January 7, 2013 at 1:15 pm

      Reply

      Yes, you could sub the squash and zucchini for the carrots and broccoli! I would strain the liquid from the zucchini first.

  4. cheryl

    December 10, 2012 at 10:17 am

    Reply

    any suggestions on how to make these (minus the egg and flour) for an egg and wheat allergy. Would non-wheat flour work the same?

    • catherine

      December 10, 2012 at 12:47 pm

      Reply

      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.

  5. Kala

    December 8, 2012 at 6:48 am

    Reply

    Hey there
    Not sure what happened. I made these yesterday afternoon and by the time I got them from the freezer I couldn’t get a cookie cutter trough them because it was so hard. It look a while an a few tools to get something to work. Is this normal ? I really like them And hope to be able to make them often.

    • catherine

      December 10, 2012 at 1:03 pm

      Reply

      Yes, these can be a bit finicky! I freeze them until they’re just frozen enough to hold together, but loose enough to cut with a cookie cutter! When the mixture starts getting soft again, pop them back in the freezer for a few minutes to firm up again!

  6. Stephanie

    October 25, 2012 at 2:13 pm

    Reply

    I would love to make these…but I don’t have a food processor : (. Any ideas?

    • catherine

      October 25, 2012 at 2:38 pm

      Reply

      The food processor helps to get everything chopped really tiny. You Absolutely could chop it all by hand, it’ll just take a bit longer! :) You could try doing it in a blender in very small batches so that it doesn’t just turn to mush.

  7. Killeen

    October 22, 2012 at 8:57 am

    Reply

    Not sure if it was just my freezer…. but I froze the flattened sheet of nuggets-to-be for about 1 hr and 15 min (right in the middle of the suggested time frames) and by the time I was battering the last dozen, they were pretty much melted! Lost several nuggets that way, and it was rather messy (and I was working fast! ) Just wanted to give the feedback that I’d freeze a little longer if you have an older fridge! Thought they were super tasty, and my texture-finicky two year old was quite content with them, too! Thanks!

    • Michelle

      October 24, 2012 at 5:31 pm

      Reply

      Same happened to me, but as soon as they started to get soft I had to put them back in the freezer for awhile and then start again. I had to do this 3 times for the whole batch.

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  9. Elana Stein

    October 18, 2012 at 3:03 pm

    Reply

    Hi Catherine,

    I love the idea of making my own veggie nuggets (and have the cookbook), so I love that you included this recipe.

    At our neighborhood preschool, chicken/meat and shellfish are not allowed, which makes veggie nuggets hugely appealing as one of the lunches in our rotation.

    I was wondering what the best way to work more protein in to your recipe. I am thinking that mashed chickpeas mixed in to the mashed potatoes might work well – what do you think?

    Thanks!
    Elana

    • Wendy

      October 26, 2012 at 1:01 pm

      Reply

      I’d like to do that too, chickpeas sound perfect! What would be the measurement? Maybe half the potatoes and use the chickpeas for the other half?

    • catherine

      October 18, 2012 at 4:48 pm

      Reply

      Yes, I think that might work!

  10. Carla

    October 17, 2012 at 5:52 am

    Reply

    I need this book! is it available to be delivered to Australia?

    • catherine

      October 17, 2012 at 11:49 am

      Reply

      It is available in a number of countries. You’ll have to check with your local booksellers!

  11. karyn blass

    October 16, 2012 at 4:06 pm

    Reply

    am trying to pin this……and i can’t……we are definately making this

  12. Lisa M

    October 16, 2012 at 2:55 pm

    Reply

    I’d like to know about a egg substitute as well! My kiddo loves the Dr. Praeger’s Spinach Little Bites but she now has an egg allergy. (and the Dr. P’s are expensive and we had a few issues w/fishy tasting ones!!)

    And the cookbook is now on my Christmas/Birthday wishlist on Amazon!!

  13. tabpow

    October 16, 2012 at 2:27 pm

    Reply

    Should a buttermilk wash work just as well as the egg wash? I know my boys will love these, but I have to substitute something for the egg wash. I am so glad I came across your site – love it!

    • catherine

      October 16, 2012 at 3:43 pm

      Reply

      Hmmm it might! I think the egg works much better for keeping everything stuck together, but the buttermilk is definitely worth a try! Let me know how it works!

  14. Surabhi

    October 16, 2012 at 2:04 pm

    Reply

    Awesome! Can’t wait to make these for my four year old. Thanks!

  15. Jennifer

    October 16, 2012 at 9:56 am

    Reply

    Hi Catherine,

    Could you use Sweet Potato instead???

    • Maureen

      October 16, 2012 at 7:19 pm

      Reply

      Used one russet and one sweet potato and worked out fine! These are very yummy.

    • catherine

      October 16, 2012 at 12:58 pm

      Reply

      I haven’t tried that, but I think it would work! Sweet potatoes are less starchy so they might not hold together as easily, and the resulting texture will be slightly different!

  16. Sara

    October 16, 2012 at 9:40 am

    Reply

    Well played, Catherine. Well played. I’m totally going to have to get the book now! :-P

    • catherine

      October 16, 2012 at 12:58 pm

      Reply

      SCORE!

  17. Cheryl

    October 16, 2012 at 9:04 am

    Reply

    Are your recipes, or the majority of them, from here on outgoing to be cookbook only?

    • catherine

      October 16, 2012 at 1:03 pm

      Reply

      No way! I created several videos to compliment the recipes in the book for added value! I am constantly creating new recipes to share with everyone here! The cookbook has some recipes from the site and some never before seen recipes. Likewise, the website will always be generating new content, and there will occasionally be overlap with the book. With the exception of the recent videos, all the recipes I have posted here on Weelicious in the last month have been brand new!

  18. Lindsay

    October 16, 2012 at 9:02 am

    Reply

    Where have you been the last year? I’ve been having a heck of a time getting my kiddie to eat veggies!

    • catherine

      October 16, 2012 at 1:04 pm

      Reply

      Well I sure hope this helps!

  19. Laura

    October 16, 2012 at 8:19 am

    Reply

    And with this teaser, I finally ordered your cookbook! Can’t wait to receive it.

    • catherine

      October 16, 2012 at 1:04 pm

      Reply

      Awesome!

  20. Becky

    October 16, 2012 at 8:17 am

    Reply

    I don’t know if you say in the cookbook (Just ordered on Amazon), but how do you recommend storing these in freezer? Tupperware?

    • catherine

      October 16, 2012 at 1:05 pm

      Reply

      I lay them flat on a sheet tray, freeze for about half an hour (until they are frozen through), then transfer to a labeled freezer bag!

      • Alicia Kahle

        January 25, 2013 at 7:53 pm

        Reply

        If u take them from the freezer how would you cook them?

        • catherine

          January 28, 2013 at 1:14 am

          If you bake them from frozen, just add a few minutes to the baking time until they are warmed through!


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