Homemade Veggie Nuggets 3 Veggies Freezer Friendly

Veggie Nuggets

I am a forever fan of using veggies in all of the ways–from super simple raw ones, to easy cooked vegetable recipes, to incorporating them into more complex recipes like this one—as a way to regularly expose the kids to lots of options. Because we really never know which ones will be their favorites until we give them a chance to try. These veggie nuggets have a similar texture to chicken nuggets, have boast a nice dose of vegetables, and include whole grains. Plus, they are an easy food for toddlers to eat, especially when dunked into ketchup, Ranch, or another favorite dipping sauce. The leftovers bake up nice and crispy straight from the fridge or freezer, so they’re a nice homemade alternative to store bought nuggets when you’re in the mood to cook. They’re a great kids meal…that you may like to enjoy yourself too!

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Broccoli: Either cut florets from a head or precut florets will work here.Cauliflower: Either cut up florets from a head or precut florets will work here.Carrots: I like to use shredded carrots here so they blend into the mixture nicely.Garlic: You can skip this, but it adds nice flavor. You could also use garlic powder or onion powder if you prefer.Fully cooked rice: I usually use jasmine rice, but a short grain brown rice works too. You can cook the rice up to two days ahead of time to get a head start on this recipe.Whole wheat breadcrumbs: This helps the mixture hold together nicely when forming into nuggets.Shredded cheese: Cheddar is my top pick for type of cheese.Egg: Egg helps the mixture bind together and bake through evenly.Cumin: I like to add cumin for additional flavor.Salt: You can omit the salt if desired, but it helps round out the rest of the flavors.

Ingredient Substitutions

Use any other type of shredded cheese you prefer.Use short grain brown rice or jasmine rice.Omit the garlic or add ½ teaspoon garlic powder.Use gluten-free breadcrumbs if needed to make these gluten-free.Use dairy-free shredded cheese if needed.

Step-by-Step Instructions

Here’s a look at how to make veggie nuggets so you know what to expect. Scroll down to see the full information. TIP: I like to make these as tot shapes, or a sort of long oval, as I like the way they cook in that shape.

What to Serve with Veggie Nuggets

We like dipping them into ketchup or Ranch and having them with simple sides like Cheesy Rice, regular rice, or simply cut up fruit. You could also serve alongside a smoothie or soup, depending on your mood. The beauty of these is that there are already veggies in the mix, so you don’t really need to make another veggie side (unless you really want to).

Vegan Veggie Nuggets

To make these entirely plant-based, you can sub in a nondairy shredded cheese and use a store bought egg replacer like the one from Bob’s Red Mill.

How to Store

You can store them in the fridge for 3-5 days or in the freezer in a zip top freezer bag for up to 3 months and warm them in the oven to serve. They crisp up nicely from storage in the oven—they will be soft if you warm them in the microwave.

Best Tips for Success

I like to cook the rice and prep the veggies ahead of time—you can do both up to 2 days ahead of when you plan to make the nuggets—which makes the process of these a little easier.I like to make these as tot shapes, or a sort of long oval, as I like the way they cook in that shape.You can store them in the fridge for 3-5 days or in the freezer in a zip top freezer bag for up to 3 months and warm them in We like dipping them into ketchup or Ranch.If you’re looking for an egg-free option, check out the similar variation in my Broccoli Tots!Gluten-free: Try with these Italian breadcrumbs from Ian’s.Dairy-free: Use a nondairy shredded cheese.

I’d love to hear your feedback on this recipe if you make it for your kids. Please comment and rate below to share your thoughts!