Description
These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re naturally gluten-free and vegan. Dip into a fun sauce and enjoy as a meal or snack!
Ingredients
Scale
- 2 tablespoons olive oil, plus more for brushing
- 3 cups (12 ounces) frozen mixed vegetables (corn, carrots, peas and green beans)
- 15-ounce can chickpeas (1 1/2 cups)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup Old Fashioned rolled oats
- 1/2 cup panko with 1 teaspoon olive oil, for coating (optional, or use gluten-free panko)
Instructions
- Preheat the oven to 400°F.
- Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Sauté the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
- Add the vegetables and the oats to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.
- Line a baking sheet with parchment paper. In a small bowl, mix the panko with 1 teaspoon olive oil. Gently form the dough into 1 1/2 to 2 tablespoon-sized balls, then toss into the panko (making about 20 to 24 nuggets). Flatten into a nugget shape, patting so that the panko sticks to the nuggets.
- Bake the veggie dippers for 30 minutes, then flip and cook 5 minutes more until golden brown on both sides. Remove to wire rack to cool for at least 5 minutes before serving. Serve with yogurt tahini sauce, dill dip, comeback sauce, or other dipping sauces if desired. Leftovers last well refrigerated for up to 4 days.
Notes
For gluten-free, look for gluten-free panko. You can also use crushed gluten-free crackers.
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegan
