Today is one of those day when I’m super excited to share my recipe. This was something I have been dying to do, but never found the time to actually try it out. Well, I finally did it! I wanted to challenge myself, and make veggie nuggets that were 100% vegan, 100% gluten free and 100% Oil Free. Bring out the confetti!!!
Last Saturday I opened one of my cabinets and saw my big box of corn flakes. I needed to cook an eggplant that had been sitting in my fridge for almost a little too long. So I went to the store, picked up some coconut yogurt, and came back home to start working on the recipe. But doing just eggplant seemed a little too simple, or kind of boring. I had a fresh yellow zucchini and a sweet potato. This is why I love spending time in my kitchen and challenging myself. I was curious on how the different veggies will taste if I made them as veggie nuggets. I got inspired to do this recipe by my audience. A few friends who constantly watch my recipes told me they love them because I cook without oil and usually find a way to make traditional dishes taste amazing without most of the unhealthy stuff.
This was no exception. When I finished baking the veggie nuggets, I mixed some water and a little bit of hummus and as soon as I dip the first nugget into it and took a bite I was so in love! I literally couldn’t stop eating them. I wished I had tried something like this before. I kept thinking if I was a kid, I would definitely love to eat this veggie nuggets. So, what a better way to get picky eaters, young and adults, to eat more veggies!
Share this recipe with friends and if you have a successful story from a picky eater enjoying these nuggets don’t forget to let me know!!! I would love to hear from you. Also, don’t forget the video is available in my YouTube channel. Veggie Nuggets RecipeIngredients
- 1 Eggplant
- 1 Zucchini
- 1 Sweet Potato
- 2 Cups Corn Flakes
- 5.3 Oz Coconut Yogurt
- 1 Tsp Paprika
- 1 Tsp Salt
- Dill Weed to taste
- Black Pepper to taste
Cooking Directions
- Heat up the oven to 400degF
- In a bowl, mix the seasoning (salt, paprika, dill weed and black pepper) with the coconut yogurt, put it on the side
- Crush the corn flakes until is almost uniform powder
- Wash all the vegetables. Slice them to about 1/2 inch thick
- Dip the sliced vegetables one by one into the seasoned yogurt, then cover with the crushed corn flakes
- Place the vegetables on a baking sheet (use parchment paper so they don't stick) and put them in the oven for 15 min
- Take them out, flip them, and bake them for 15 more minutes on the other side
- Now that the veggie nuggets are cooked let them rest for 5 minutes before enjoying them
- I mixed hummus and a bit of water and used that as dipping sauce, but you can eat them straight or with your favorite dip sauce