Vegan Nuggets
These meat-free nuggets are bursting with veggie goodness! Suitable for vegans, they’re crispy, delicious and perfect for a midweek dinner.
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NutritionPer Serving
- Calories176
- Carbs30g
- Protein5.9g
- Fat2.1g
- Saturates0.8g
- Sugars14g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Everyone loves nuggs! Even if you’re not vegan, you’ll be obsessed with these yummy Vegan Nuggets. A healthy change to the chicken nuggets you can get at the fast food shop, they’re much lighter and absolutely bursting with fresh vegetables.
If you’re cooking for fussy eaters, this recipe is a clever way to sneak more veggies into their diet! Packed with goodness, these Vegan Nuggets taste amazing and they’re slimming friendly too.
Perfect for dunking and dipping, our recipe even includes a rich ketchup-based dip that’s smoky with paprika and a subtle kick of sriracha.
Serve these veggie nuggets with some Homemade Oven Chips and a good dollop of the dip for a midweek dinner that feels like a treat!
This recipe can also be made in an air fryer. Find the recipe for Air Fryer Vegan Nuggets here.
What diets are these Vegan Nuggets suitable for?
This Vegan Nuggets recipe is suitable for vegans and vegetarians. It’s dairy free and can be made gluten free if you switch out the panko breadcrumbs for a gluten free alternative.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Vegan Nuggets?
Nope! This recipe is super easy to make and everything you need can be picked up from your usual supermarket.
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How many calories are in these Vegan Nuggets?
There are 176 calories per portion in this Vegan Nuggets recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Add the cauliflower, carrot and onion to a food processor and pulse until it resembles rice. Spray a frying pan with low calorie cooking spray and set on a low heat. Add the cauliflower mix and fry slowly for 8 minutes. Add the garlic and continue to fry for a further 2 minutes. Remove from the heat and leave to cool.
Step 2
Add the cannellini beans and red pepper to the food processor and again pulse. Add to a mixing bowl along with the paprika, garlic granules, onion powder, mustard powder and tomato puree. Stir until combined.
Step 3
Add in the cauliflower mixture and 20g panko breadcrumbs. Season to taste with salt and black pepper.
Step 4
Preheat the oven to 200°C and pour the remaining panko breadcrumbs and coconut milk alternative into 2 small bowls.
Step 5
Line a baking tray with greaseproof paper. Take a small amount of mixture in your hands and shape into a rough nugget shape. We made 24 nuggets with our mixture, but it depends how large or small you make them.
Step 6
Take the first nugget and dip into the coconut milk then into the panko forming a coating all over. Repeat with all nuggets and place onto the lined baking tray.
Step 7
Spray the tops of the nuggets with low calorie cooking spray and cook for 25 minutes until crispy and golden. You may find you need to flip them over half-way through to get them crispy all over.
Step 8
To make the dipping sauce, mix the ketchup, maple syrup, paprika, Henderson’s Relish and sriracha in a small bowl and serve alongside the nuggets.
What could I serve with these Vegan Nuggets?
One of the reasons we love nuggets so much is because of how versatile they are! Whether for lunch or dinner, serve them with some fries, oven chips or even extra veggies for a hearty meal that’s far healthier than the takeaway.
How do you know when Vegan Nuggets are cooked?
You’ll need to cook these Vegan Nuggets for around 25 minutes or until they’re golden and crispy. To get them crispy all over you may need to flip them halfway through their cooking time.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Vegan Nuggets in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. You can keep leftover Vegan Nuggets in the fridge for around 3 days.
Can I freeze Vegan Nuggets?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Vegan Nuggets?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and then reheat following the instructions above.
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Vegan Nuggets
These meat-free nuggets are bursting with veggie goodness! Suitable for vegans, they’re crispy, delicious and perfect for a midweek dinner.
-
Prep Time
15 MINS
-
Cook Time
35 MINS
- KCals 176
- Carbs 30G
Instructions
- Add the cauliflower, carrot and onion to a food processor and pulse until it resembles rice. Spray a frying pan with low calorie cooking spray and set on a low heat. Add the cauliflower mix and fry slowly for 8 minutes. Add the garlic and continue to fry for a further 2 minutes. Remove from the heat and leave to cool.
- Add the cannellini beans and red pepper to the food processor and again pulse. Add to a mixing bowl along with the paprika, garlic granules, onion powder, mustard powder and tomato puree. Stir until combined.
- Add in the cauliflower mixture and 20g panko breadcrumbs. Season to taste with salt and black pepper.
- Pre-heat the oven to 200°C and pour the remaining panko breadcrumbs and coconut milk alternative into 2 small bowls.
- Line a baking tray with greaseproof paper. Take a small amount of mixture in your hands and shape into a rough nugget shape. We made 24 nuggets with our mixture, but it depends how large or small you make them.
- Take the first nugget and dip into the coconut milk then into the panko forming a coating all over. Repeat with all nuggets and place onto the lined baking tray.
- Spray the tops of the nuggets with low calorie cooking spray and cook for 25 minutes until crispy and golden. You may find you need to flip them over half-way through to get them crispy all over.
- To make the dipping sauce, mix the ketchup, maple syrup, paprika, Henderson's Relish and sriracha in a small bowl and serve alongside the nuggets.
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Recipe notes
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2 comments
See what others have to say
SandraFriday 25th November 2022
I don’t like coconut, what can I use instead.
Thanks
HollyMonday 28th November 2022
Hey Sandra, if you aren’t a fan of coconut any other dairy free milk alternative would work fine to dip these nuggets, hope that helps!
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