Veggie Nuggets
Prep time
Cook time
Total time
Serves: 20 nuggets
  • 2 cups vegetables (frozen, fresh, whatever you have on hand)
  • 1 cup Italian Bread Crumbs
  • 2 eggs
  • 1 Tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon lemon juice (oops I only had lime juice on hand so that’s what I used!)
  • Non-stick cooking spray
  1. Cook vegetables per package instructions (or use Ziploc Steam Fresh bag to cook in microwave.)
  2. Let vegetables cool. Then chop up in a food processor or your Ninja Kitchen Prep.
  3. Combine all the ingredients in a medium bowl. Mix well. Use the side of your spoon to mash the vegetables as you are mixing.
  4. Use a small scoop or a melon baller to measure out the “nuggets.”
  5. Then shape into a nuggety shape. I love my Pampered Chef small scoop for these types of jobs. Spray your baking pan with cooking spray.
  6. Cook at 350 degrees for 30 minutes.
  7. Flip and cook an additional 20 minutes or so.
These veggie nuggets contain 16% of your RDA of Vitamin A in just one nugget! Depending on your vegetables used, you will get 1% Vitamin C, 3% Iron, and 1% Calcium per nugget with 1.9 grams of protein per nugget.

Compare to 67 calories in one Tyson Chicken Nugget, 4.25 grams of fat, 3.5 grams of protein, and ZERO vitamins
Nutrition Information
Serving size: 1 Nugget Calories: 46 Fat: 1.5 g
Recipe by BargainBriana at