Veggie Nuggets Recipe

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

1. Heat up the oven to 400degF
2. In a bowl, mix the seasoning (salt, paprika, dill weed and black pepper) with the coconut yogurt, put it on the side
3. Crush the corn flakes until is almost uniform powder
4. Wash all the vegetables. Slice them to about 1/2 inch thick
5. Dip the sliced vegetables one by one into the seasoned yogurt, then cover with the crushed corn flakes        
6. Place the vegetables on a baking sheet (use parchment paper so they don't stick) and put them in the oven for 15 min
7. Take them out, flip them, and bake them for 15 more minutes on the other side
8. Now that the veggie nuggets are cooked let them rest for 5 minutes before enjoying them
9. 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