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Crispy Veggie Nuggets

Crispy veggie nuggets are a wholesome, plant-forward twist on the classic comfort food, packed with roasted mushrooms, zucchini, bell pepper, chickpeas, and savory spices. Coated in golden toasted panko for the perfect crunch, these homemade nuggets are baked — not fried — for a lighter bite. Perfect for kids, meal prep, or healthy snacking, they pair beautifully with ketchup, mustard, or your favorite dipping sauce.

Sam Perpingnand
Tasty Team
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 15 min

1 hr 15 min

Crispy Veggie Nuggets
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 15 min

1 hr 15 min

Ingredients

for 6 servings

Veggie Nuggets:

  • 4 oz fresh baby bella mushrooms, chopped
  • ½ cup chopped yellow onion
  • 1 yellow bell pepper, chopped
  • ½ medium zucchini, chopped
  • 2 garlic cloves
  • 1 ½ teaspoons kosher salt, divided
  • 1 (15-ounce) can chickpea, drained and rinsed
  • 1 large egg
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder

Coating:

  • 3 cups panko bread crumbs, toasted
  • 2 large eggs
  • 2 tablespoons whole milk
  • olive oil cooking spray, optional

Additional Ingredients:

  • Ketchup, mustard, or BBQ sauce, optional

Nutrition Info

  • Calories 370
  • Fat 6g
  • Carbs 63g
  • Fiber 7g
  • Sugar 7g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. Make the veggie nuggets: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Spread the mushrooms, onion, bell pepper, zucchini, and garlic evenly on the baking sheet, and sprinkle with ½ teaspoon of the salt. Roast in the oven for about 30 minutes, or until browned, tossing the mixture halfway through the cook time. Remove from the oven, and let cool for about 5 minutes.
  3. Transfer the roasted vegetable mixture to the bowl of a food processor. Add the chickpeas, egg, flour, paprika, garlic powder, black pepper, onion powder, and the remaining 1 teaspoon salt. Pulse a few times, just until the mixture forms a dough — do not overmix!
  4. Scoop out the dough by heaping tablespoonfuls, and place on the same baking sheet (they will be soft). Flatten each piece until it’s about ½-inch thick. Transfer the baking sheet to the freezer, and freeze for about 1 hour, or until the nuggets are solid.
  5. Preheat the oven to 400°F again. Line a second baking sheet with parchment paper, and set aside.
  6. Make the coating: Pour the bread crumbs into a large bowl. In a medium bowl, stir together the eggs and milk until combined.
  7. Dip each frozen veggie nugget in the egg mixture, then in the bread crumb mixture, coating completely, and place on the new baking sheet. Space the nuggets about 1 inch apart. If desired, coat the nuggets with olive oil cooking spray (this will give them a nice golden color when they cook).
  8. Bake for about 45 minutes, until the nuggets are browned, flipping halfway through the cook time.
  9. Serve hot with ketchup, mustard, or BBQ sauce.
  10. Enjoy!
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Crispy Veggie Nuggets