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Almond flour is the key ingredient for making my 3-ingredient vegan vegetable nuggets ! This healthy, vegan alternative recipe for chicken nuggets is also oil-free, grain-free, gluten-free, Paleo, keto-friendly, and only 35 calories per nugget!
Basket of 3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

If you happen to be a fan on my 3-ingredient almond flour cookies, I have a savory equivalent that I know you are going to love. It is equally simple, minimalist, healthy, and DELICIOUS.

It’s my 3-ingredient Vegan Vegetable Nuggets, made with Almond Flour!

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option
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Recipe Benefits

Yes, these are indeed as yummy as they look! They are also:

  • Vegan
  • Paleo
  • Keto (with simple swap)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Low-carb
  • 35 calories each
  • Baked (not fried)

If you are anywhere from 2 to 100 years old, you will want to eat these, guaranteed!

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

Ingredients for the Almond Flour Vegetable Nuggets

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  1. 1 and 1/2 cups chopped cauliflower or broccoli (or a combination of the two)
  2. 1/2 cup chopped carrots
  3. 2/3 cup almond meal or almond flour

You’ll also want some salt and pepper, to taste, but these seasonings are variable/optional according to your needs and preferences.

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

How to Make 3-Ingredient Vegan Vegetable Nuggets

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 400F (200C). Spray a large baking sheet with nonstick cooking spray.

Step Two: Lightly Steam Vegetables

Steam the vegetables for about 4 to 5 minutes until they are fork-tender, but not at all mushy. Mushy vegetables equal mushy nuggets, and no one (at least no one I know) wants a mushy nugget. 

Step Three: Process the Vegetables

Place the vegetables in a small food processor or hand blender (like a bullet blender) and pulse until they are completely broken down into a coarse puree (not baby food).

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

Step Four: Add the Dry Ingredients

Scoop the vegetables into a medium bowl and stir in the almond flour, as well as optional salt & pepper. It’s best to add the almond flour by hand; the vegetables will get over-processed if the almond flour is added to the food processor.

Step Five: Shape the Dough

Scoop the dough into 14 equal portions using a small cookie scoop or a heaping tablespoon.

Using your hands, flatten into a oval-ish, nugget shape.

How weird does “nugget shape” sound?! But there it is :). If you need more specificity, my nuggets were roughly 2 inches (5 cm) long, 1.5 inches (3.8 cm) across, and a generous 1/4 inch (.635 cm) high. 

Space the nuggets evenly on the prepared baking sheet.

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

Step Six: Bake

Bake the nuggets in a preheated 400F (200C) oven for 12 to 15 minutes, or until the bottoms are golden brown.

Remove the baking sheet and flip the nuggets (allowing the other side to brown, producing nuggets that look and taste fried).

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

Return the baking sheet to the oven and bake for 12 to 15 minutes more, until the other sides are also golden brown.

Time to eat!!!

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

Make Now, Bake Later

If you want the convenience of frozen nuggets, I have you covered.

Make the nuggets mixture and shape into nuggets as directed in the recipe. I like to double, triple or quadruple the recipe and freeze a lot. Freeze the nuggets in a single layer on a baking sheet and then transfer to an airtight container for up to 6 months of storage in the freezer.

Bake the nuggets anytime, as directed in the recipe (no need to defrost), allowing about 4 to 5 extra minutes of baking time. Whoohoo!

3-ingredient almond flour vegetable nuggets that are vegan, paleo, & have a keto option

FAQ

How Should I Store the Nuggets?

Store the cooked, cooled nuggets in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.

How Do I Make these Keto?

It is easy to make these vegetable nuggets keto-friendly! Simply replace the carrot with an equal amount of red bell pepper.

How Can I Vary the Flavor of the Nuggets?

I love these nuggets plain, but have fun making them unique by adding other flavors to the mix prior to shaping and baking. For example, garlic powder, onion powder, Italian herbs, or some nutritional yeast (for added protein and cheese-y flavor).

Happy eating, everyone!

More Easy, Plant-Based Meat Recipes to Try:

3 Ingredient Vegan Vegetable Nuggets {oil-free, GF, keto}

3 Ingredient Vegan Vegetable Nuggets {oil-free, GF, keto}

Yield: 14 nuggets
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

3-ingredient vegan vegetable nuggets made with almond flour! Super-easy to make, they are vegan, paleo, keto, oil-free, grain-free, gluten-free and only 35 calories each!

Ingredients

  • 1 and 1/2 cups (150 g) chopped cauliflower or broccoli (or a combination)
  • 1/2 cup (60 g) chopped carrots
  • 2/3 cup (75 g) almond flour or almond meal
  • fine sea salt and pepper
  • Nonstick coking spray

Instructions

  1. Preheat oven to 400F (200C). Spray a large baking sheet with cooking spray.
  2. Place the raw vegetables in a steamer basket set over boiling water. Steam the vegetables for about 4 to 5 minutes until softened and tender but not mushy.
  3. Transfer the vegetables to a small food processor and process until mixture resembles a thick puree. Scrape vegetables into a medium bowl. Stir in the almond flour and season with 1/4 teaspoon salt & dash of black pepper (or to taste).
  4. Using a small cookie scoop or heaping tablespoon, scoop the dough into 14 equal portions. Using hands, shape each portion into an oval "nugget" shape (about 2 inches long, 1/4-inch thick). Place on prepared baking sheet, spacing evenly.
  5. Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are golden brown. Remove the pan from oven; using a metal spatula, flip the nuggets.
  6. Return pan to oven and bake for 12 to 15 minutes longer bottoms are golden brown. Serve warm.

Notes

Storage: Store the cooked, cooled nuggets in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.

Keto Option: Replace the carrot with an equal amount of red bell pepper.

Make Ahead: The nuggets mixture can be made ahead and shaped into nuggets. Freeze the nuggets in a single layer on a baking sheet and then transfer to an airtight container (store in the freezer for up to 6 months). Bake as directed (no need to defrost), allowing about 4 to 5 extra minutes of baking time.

Flavor Suggestions: Add the herbs and spices of your choosing, such as Italian herbs, garlic powder, onion powder, or chili powder. For cheesey-flavor (and added protein) add several teaspoons of nutritional yeast.

Nutrition Information
Yield 14 Serving Size 1 nugget
Amount Per Serving Calories 35Total Fat 2.7gSaturated Fat 0.2gCholesterol 0mgSodium 47.7mgCarbohydrates 2.1gFiber 1gSugar 0.6gProtein 1.4g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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28 Comments

  1. What an awesome recipe and good reviews. Im looking forward to trying these. Question-Do you think these would hold together better with psyllium husk? #2 Do you think you could air fry these for a crispy exterior and tender interior?

    1. Hi Cynthia! Yes a small amount of psyllium could do wonders to hold these together. Yes, the air fryer should work great for cruspiness????

    2. @Camilla, These we’re terrific!
      I added 1 T powdered vegan chicken bouillon and mixed up some honey mustard sauce at my husband’s request. Your recipes are amazing and I so love your approach with as few ingredients as possible. This lifestyle is a lot of work making everything from scratch but I always feel enabled even when I’m tired because your recipes that you create are always simple to follow. You do all the hard work for us!! I truly appreciate you and being gluten free I have learned so much from your website! You’re a Godsend ????

      1. Cynthia, this sweet letter (far more than a comment) just about brought me to tears. I am so happy that my simple recipes are making a difference for you–hooray for simplicity, especially after an exhausting day. Thanks a millions, Cynthia 🙂

  2. Hi , I made these and they fell apart. The dough was very crumbly. What do you suggest? Thanks.

    1. Hi Melissa,

      Sorry you had problems with the dough. It sounds like they were too dry. This could be a result of too much almond flour (it is very easy to overmeasure almond flour. Be sure to lightly spoon it n, or, ideally, weigh the flour for accuracy). Another reason could be that the vegetables were not chopped finely enough. You don’t want mush, but you want them to be very finely chopped.They are what hold the nuggets together so if the pieces are too big, the mixture will not be a dough.

      If the dough is not coming together simple because of dryness, you can always add a little bit more water until it is a cohesive dough.

  3. For ease and convenience, I will try this using 2 cups frozen veggies from a California Blend bag. Will let you know how it comes out.

    Also, I can see that yours are more than just 1/4 inch thick. You must have made a type and meant 3/4 inch. They look maybe 1 inch high, look about half as high as they are across.

    1. Hi Sandy! Sounds good, I hope the recipes works with the California blend bag–I suspect it will work well!

      The 1/4-inch thickness is not a typo. I make the nuggets 2 inches long, 1/4 inch thick so that they are “nugget” size. The photo of the side looks 1/4 inch to me, but I suppose we all seee things differently :). 2 inches by 1 inch would be a very very thick, I do not think that would cook through.

  4. I’ve made two batches in two days, they’re so addictive! The second time I added chopped onions, one basil leaf, pinch of paprika, cumin and garlic powder and they came out super yummy! Thanks for sharing this recipe!

    1. You are on a serious role, Iggy!!! I am so happy you are enjoying these–I love them , too, but they haven’t gotten a lot of attention. I LOVE the sound of your flavor additions 🙂