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Homemade Vegetable Nuggets

veg nug10

Hello,

I have been developing a recipe for a while for vegetable nuggets that taste good, are nutritious, and that the kids will like to eat it.

I had bought frozen vegetable nuggets before, and my son really like them. But, I particularly don’t like to eat or give to my family, too many frozen prepared meals. Once in a while it is OK, not every day.

So, I had the idea of making these homemade vegetable nuggets. This way you can control de quality of your ingredients (I use mostly organic ingredients) and the amount of salt. Everyone should know that an elevated amount of salt is not good for your health. Prepared frozen food most of the time has way too much salt on it. Ingesting large amount of salt, along the way, will be prejudicial to your health.

Here is my recipe that has been tested and approved 🙂 Enjoy!!!

Ingredients:

2 large potatoes diced (about 2 cups of cooked and mashed)

2 carrots diced

1 cup (fresh or frozen) broccoli florets

2 tablespoons grated onion

1 teaspoon dry parsley

1 teaspoon garlic powder

1 egg

1 tablespoon corn starch

¼ cup potato flour

½ teaspoon salt

Prepare:

  • I first cooked potatoes and mashed them. I found this way easier and got fewer lumps in the nuggets.
  • Steam carrots and broccoli just until tender.
  • Add all ingredients in a food processor. If you don’t have one, it is ok to use a blender.

veg nug1

  • Pulse for about 3 minutes, or until it turns into a smooth batter.

veg nug2

  • Line with plastic wrap a 9×13 pan, and place the batter. Spread evenly with a spatula.
  • Freeze for 3-4 hours until it is firm.

veg nug3

  • Cut using your favorite cookie cutter or you can cut into squares using a knife.

veg nug4

  • Preheat oven at 400F. Place nuggets in a baking sheet and bake 8 minutes, flip and bake additional 6-8 minutes or until golden brown.

* At this point you can freeze your nuggets. Just place them in a baking sheet and freeze overnight. The next day, place all the nuggets in a freezer bag. They will be good for up to 2 months in the freezer 🙂

**Suggestion to serve: white rice and chicken stroganoff.

veg nug and strogonoaf

Homemade Vegetable Nuggets

  • Servings: 30 nuggets
  • Time: 5 hours
  • Difficulty: medium
  • Print

veg nug10

 

 

 

 

Ingredients:

2 large potatoes diced (about 2 cups of cooked and mashed)

2 carrots diced

1 cup (fresh or frozen) broccoli florets

2 tablespoons grated onion

1 teaspoon dry parsley

1 teaspoon garlic powder

1 egg

1 tablespoon corn starch

¼ cup potato flour

½ teaspoon salt

 

Prepare:

  • I first cooked potatoes and mashed them. I found this way easier and got fewer lumps in the nuggets.
  • Steam carrots and broccoli just until tender.
  • Add all ingredients in a food processor. If you don’t have one, it is ok to use a blender.
  • Pulse for about 3 minutes, or until it turns into a smooth batter.
  • Line with plastic wrap a 9×13 pan, and place the batter. Spread evenly with a spatula.
  • Freeze for 3-4 hours until it is firm.
  • Cut using your favorite cookie cutter or you can cut into squares using a knife.
  • Preheat oven at 400F. Place nuggets in a baking sheet and bake 8 minutes, flip and bake additional 6-8 minutes or until golden brown.

* At this point you can freeze your nuggets. Just place them in a baking sheet and freeze overnight. The next day, place all the nuggets in a freezer bag. They will be good for up to 2 months in the freezer :-).

https://wordpress.com/post/fabirecipes.wordpress.com/435

Click to save recipe:

Homemade vegetable nuggets

 

 

 

 

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