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!
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!
Yes, these are indeed as yummy as they look! They are also:
- Keto (with simple swap)
- 35 calories each
- Baked (not fried)
If you are anywhere from 2 to 100 years old, you will want to eat these, guaranteed!
Ingredients for the Almond Flour Vegetable Nuggets
- 1 and 1/2 cups chopped cauliflower or broccoli (or a combination of the two)
- 1/2 cup chopped carrots
- 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.
How to Make 3-Ingredient Vegan Vegetable Nuggets
Step One: Preheat Oven & Prepare Baking Sheet
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).
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.
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).
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!!!
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!
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:
- Vegan Oat Mushroom Ground Beef
- Vegan Ground Beef
- Mushroom Almond Flour Ground Beef (2 ingredients)
- Vegan Lentil Taco Meat
- Lentil & Mushroom Meatballs
- Lentil & Vegetable Kefta
- Grain-Free Lentil Loaf