Veggie Nuggets Recipe For Toddlers

These Veggie Nuggets are made with cannellini beans and coated with breadcrumbs making them deliciously creamy on the inside with a crunchy exterior.

These veggie nuggets are no different. My kids happily snack on these, (both hot or cold), and love it when they appear in their lunchboxes, along with a tasty dip.

I often talk about the benefits of cooking with kids. Not just to help them become better eaters, but also to help with their math, language and fine motor skills. This is a recipe that is great for having your mini chefs helping with. They will love helping with

Healthy Chicken Veggies Nuggets

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Calories: 60 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 20 mg | Sodium: 128 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 928 IU | Vitamin C: 3 mg | Calcium: 44 mg | Iron: 1 mg

Healthy Veggie Nuggets

Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

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Receive family friendly recipes, delivered weekly to your inbox, for FREE! And receive a FREE ebook - How to Raise a Healthy Little FoodieI’m not a fan of “hiding” veggies in other foods as the sole way of serving them–I think fresh veggies should be fixtures on the table too. But I AM a fan of trying all kinds of spins on preparing them.

Veg Nuggets Recipe: How To Make Veg Nugget Recipe

Thankfully, you can let your food processor do a lot of the work here (this is the classic Cuisinart food processor I’ve had for years and years).

Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in the food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency.

Form the mixture into balls, about a tablespoon each (I use this cookie scoop for so many jobs, including this). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.

Rice And Veggie Nuggets

Heat oil in a skillet on medium-high heat until it sizzles when sprinkled with water droplets. Arrange nuggets in the skillet and cook about 4 minutes each side, or until golden brown and crispy. You may need to do this in 2-3 batches depending on the size of your skillet.

Yes! Every serving has three grams of fiber and eight grams of protein. They are pan-fried (NOT deep-fried), but the recipe uses very little oil.

Yes!The recipe is adapted from the blog Red Round or Green, and she bakes her nuggets. You can see the original version here.

Toddler Veggies Nugget: How To Get Kids To Eat Vegetables

But keep in mind that while this recipe calls for them being pan-fried, you’re only using one tablespoon of oil for 25 nuggets–that’s not much at all compared to something that is truly “fried”.

Yes! Let them cool and place in a freezer-safe bag, press out as much air as possible. To, defrost in the fridge then reheat in the microwave or toaster oven until heated through.

These are vegetarian veggie nuggets. To make these vegan veggie nuggets, substitute vegan cheese for the regular cheese and use a flax eggs in place of the eggs.

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How to make two flax eggs: Combine two tablespoon ground flaxseed with six tablespoons water, stir, and let it sit for at least five minutes to thicken. Use the mixture in place of the eggs in this recipe.These baked veggie nuggets are an easy and fun way to get more vegetables into your child's diet! Made with four vegetables, they are perfect for lunch or snack!

These baked veggie nuggets are delicious on their own. But since most kids love to dip, you can serve with their favorite condiment, like ketchup, ranch dressing, BBQ sauce, etc.

To achieve a soft and moist texture, don't roll the nuggets in the extra breadcrumbs. Also, decrease the cooking time by 5 minutes or so. You can offer the whole nugget, cut in half or bite-sized pieces depending on their age.

Veggie Nugget Recipes

You can use an egg replacer like this one. I haven't tried with flax eggs, but please do let me know if you do! If adding cheese, any non-dairy shredded cheese will work.

Transfer to an airtight container and keep in the fridge for 3-4 days. You can also freeze for up to 3 months. I recommend flash freezing.

Reheat at 350°F in the oven or toaster oven for 10-15 minutes. If you don't mind the texture being soft, you can microwave for 1-2 minutes until heated through.

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Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

These baked veggie nuggets are an easy and fun way to get more vegetables into your child's diet! Made with four vegetables, they are perfect for lunch or snack!

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Homemade Veggie Nuggets Recipe

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Veg Nuggets Recipe