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

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

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

  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

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:

Yield: 14 nuggets

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

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

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!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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

Did you make this recipe?

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Dr James

Monday 8th of August 2022

Can I sub in zucchini or other veggies? thx!

Camilla

Friday 2nd of September 2022

Absolutely! But it is a good idea to squeeze out the liquid for more watery vegetables before using them here.

Sophie

Friday 6th of August 2021

These are wonderful. As I make them again I will try other veggie combos, and maybe add nutritional yeast.

Camilla

Wednesday 13th of October 2021

So glad you are enjoying these, Sophie!!!

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Elaine

Wednesday 26th of August 2020

I made these with leftover steamed cauliflower and zucchini and loved them! The zucchini was probably too watery, but they stayed together. I'm going to make extra veggies all the time so I can have these again and again! Such a great and simple recipe!

Camilla

Thursday 27th of August 2020

Yippee, that's fantastic, Elaine! Great idea to plan on making extra vegetables to make whipping up a batch of these all the easier :)

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