I have a pretty sick obsession for nuggets, so I thought this veggie nugget recipe was definitely one to share with all of you! It’s healthy and light, yet curbs my nugget cravings! I like to serve them with guacamole, although you can eat them with compliant ketchup recipes, or tomato sauce.
veggie nuggets photo credit: unbound wellness
Ingredients:
  • 1 cup zucchini, shredded - squeeze to remove excess liquid
  • 1 cup cauliflower, riced - squeeze to remove excess liquid
  • 1/2 carrots, shredded
  • 1/3 cup coconut flour
  • 1/4 cup tapioca starch
  • 3 tbsp olive oil or melted coconut oil
  • 2 tsp finely sliced green onion
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 1 large egg
  Instructions:
  • Preheat the oven to 400 F and lightly grease a parchment lined baking sheet with oil. Add the shredded veggies, coconut flour, and tapioca starch to a mixing bowl and thoroughly combine. Next, add in the oil and seasonings, and combine. Add in the egg and mix. Start forming patties and place them onto the baking sheet. Bake for 25 minutes. Carefully flip nuggets over and bake for another 5-10 minutes. Depending on how crispy you like them, you can broil them for 5-10 minutes. Remove from the oven, allow to cool, and serve with guacamole!