VeggieNuggets the Medis

If you’re looking for a healthy vegan snack, these veggie nuggets are full of protein, fiber, and most importantly, flavor!

This easy vegan snack recipe is a perfect substitute for everyone’s favorite childhood treat. They are delicious, aromatic and crispy, not to mention surprisingly easy to make.


🧆 1/2 cup zucchini grated
🧆 1/2 cup carrot grated
🧆 1 425g can chickpeas drained, reserve 1/2 cup aquafaba
🧆 1/2 cup extra firm tofu
🧆 1/4 red onion
🧆 2 cloves garlic
🧆 1 tsp salt
🧆 1/2 tsp paprika
🧆 1 tsp Italian seasoning
🧆 1 tbsp olive oil
🧆 3/4 cup flour all-purpose wheat flour or oat flour
🧆 1 cup breadcrumbs



🥕 Grater
🥕 Colander
🥕 Cheesecloth or tea towel
🥕 Food Processor
🥕 Baking Sheet
🥕 Parchment or silicone lining


🧅 1. Preheat the oven to 400F and line a baking sheet with parchment paper.

🧅 2. Add the zucchini and grated carrot to a colander, along with some salt. Allow to drain for 10 minutes, and then using a cheesecloth or clean kitchen cloth, drain out as much water as possible.

🧅 3. Add the grated vegetables, chickpeas, tofu, onion, garlic and spices to the food processor and pulse until a thick dough is formed. Add in the flour and oil and pulse until combined. Do not overmix. You want the dough to be a moldable consistency.

🧅 4. Form the dough into nugget shapes, and then dip in the aquafaba, followed by the bread crumbs. The dough should lend around 12 to 15 nuggets. Transfer to a baking sheet, spray with a little oil, and bake for 30 minutes, flipping halfway through, until golden brown. Enjoy with your favorite dipping sauce.



Thank you, RQ! 🥰