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.

Quick Info

⏱️ 125 min • 🍽️ 6 servings • ⭐ 70%

Nutrition

370 cal • 15g protein • 63g carbs • 6g fat

Tags

[Dairy-Free] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Snacks] • [High-Protein] • [High-Fiber]

Ingredients

• 4 ounces fresh baby bella mushrooms, chopped
• 1/2 cup chopped yellow onion
• 1 yellow bell pepper, chopped
• 1/2 medium zucchini, chopped
• 2 garlic cloves
• 1½ teaspoons kosher salt, divided
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 large egg
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 3 cups panko bread crumbs, toasted
• 2 large eggs
• 2 tablespoons whole milk
• Olive oil cooking spray (optional)
• Ketchup, mustard, or BBQ sauce (optional)

Instructions Preview

1. Make the veggie nuggets: Preheat the oven …
2. Spread the mushrooms, onion, bell pepper, …
3. Transfer the roasted vegetable mixture to …

…and 7 more steps

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Recipe by: Sam Perpingnand • From: Tasty