Almond Flour Vegetable Nuggets (3 Ingredients)

4.89 from 53 votes

Almond Flour Vegetable Nuggets (3 Ingredients)

3 ingredient almond flour 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 Time5

Cook Time30

Total Time35

Course: Plant-Based Meat

Cuisine: American

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Servings: nuggets

Author: Camilla

Ingredients

150 grams chopped cauliflower or broccoli (or a combination) (about 1.5 cups)
60 grams chopped carrots (about 1/2 cup)
2/3 cup almond flour (or almond meal)
salt and pepper (to taste)

US Customary - Metric

Instructions

Preheat oven to 400F (200C). Line a large baking sheet with parchment paper. (Alternatively, if you are ok eating a small amount of oil, lightly spray a large baking sheet with cooking spray, or lightly oil).
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.
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).
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.
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.
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