Almond Flour Vegetable Nuggets (3 Ingredients)

Almond flour is the key ingredient for making my 3 ingredient almond flour vegetable nuggets! This nourishing, vegan alternative recipe for chicken nuggets is also oil-free, grain-free, gluten-free, Paleo, keto-friendly, and only 35 calories per nugget!
If you happen to be a fan on my3-ingredient almond flour cookies, I have a savory equivalent that I know you are going to love. It is equally plain, minimalist, nourishing, and Satisfying.

It’s my3 ingredient Almond Flour Vegetable Nuggets.

Recipe Benefits

Yes, these 3 Ingredient Vegan Vegetable Nuggets (Oil-Free, GF) are as yummy as they look! They are also:

• Vegan(no eggs, dairy free)
• Paleo
• Keto (with plain swap)
• Grain-free
• Gluten-free
• Oil-free
• Low carb
• 35 calories each
• Baked (not fried)

If you are anywhere from 2 to 100 years old, you will want to eat your veggies in this form, guaranteed!

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

1. 1 and 1/2 cups chopped cauliflower or broccoli (or a combination of the two)
2. 1/2 cup chopped carrots
3. 2/3 cup almond meal or almond flour

You will also want some salt and pepper, to taste, but these seasonings are variable/optional according to your needs and preferences.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat oven to 400F (200C). Line a large baking sheet with parchment paper. (Alternatively, if you are ok eating a small amount of oil, lightly spray a large baking sheet with cooking spray, or lightly oil).

Step Two: Lightly Steam Vegetables

Steam the vegetables for about 4 to 5 minutes until they are fork-tender, but not at all mushy. Mushy vegetables equal mushy nuggets, and no one (at least no one I know) wants a mushy nugget.

Step Three: Process the Vegetables

Place the vegetables in a small food processor or hand blender (like a bullet blender) and pulse until they are completely broken down into a coarse puree (notbaby food).

Step Four: Add the Dry Ingredients

Scoop the vegetables into a medium bowl and stir in the almond flour, as well as optional salt & pepper. It’s reliable to add the almond flour by hand; the vegetables will get over-processed if the almond flour is added to the food processor.

Step Five: Shape the Dough

Scoop the dough into 14 equal portions using a small cookie scoop or a heaping tablespoon.

Using your hands, flatten into a oval-ish, nugget shape.

How weird does “nugget shape” sound?! But there it is :). If you need more specificity, my nuggets were roughly 2 inches (5 cm) long, 1.5 inches (3.8 cm) across, and a generous 1/4 inch (.635 cm) high.

Space the vegetarian nuggets evenly on the prepared baking sheet.

Step Six: Bake the 3 Ingredient Vegan Vegetable Nuggets

Bake the nuggets in a preheated 400F (200C) oven for 12 to 15 minutes, or until the bottoms are golden brown.

Remove the baking sheet andflip the nuggets(allowing the other side to brown, producing nuggets that look and taste fried).

Return the baking sheet / baking tray to the oven and bake for 12 to 15 minutes more, until the other sides are also golden brown.

Time to eat!!!

Make Now, Bake Later

If you want the convenience of frozen nuggets, I have you covered.

Make the nuggets mixture and shape into nuggets as directed in the recipe. I like to double, triple or quadruple the recipe and freeze a lot. Freeze the nuggets in a single layer on a baking sheet and then transfer to an airtight container for up to 6 months of storage in the freezer.

Bake the nuggets anytime, as directed in the recipe (no need to defrost), allowing about 4 to 5 extra minutes of baking time. Whoohoo!

Serving Suggestions

Serve the veggie nuggets with your go-to dipping sauce, such as:

• ketchup
• ranch dressing (vegan, as needed)
• no honey mustard (plant based)
• sweet & sour sauce

FAQ

• How Should I Store the 3 Ingredient Vegan Vegetable Nuggets?Store the cooked, cooled nuggets in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.
• How can I add more protein to the nuggets?You can add a lot of extra protein by adding several tablespoons of nutritional yeast or unflavored plant based protein powder. Adding a few tablespoons of chia seeds will also up the protein.
• How Do I Make these Keto?It is straightforward to make these vegetable nuggets keto-friendly! Simply replace the carrot with an equal amount of red bell pepper.
• Can I replace the carrots with chopped raw sweet potato?Yes! It is a satisfying substitution
• How Can I Vary the Flavor of the Nuggets?I love these nuggets plain, but have fun making them unique by adding other flavors to the mix prior to shaping and baking. For example, consider adding a tsp onion powder, or garlic powder, dried Italian herbs, or a few tablespoons of nutritional yeast (for added protein and cheese-y flavor).

Happy eating, everyone!

More Straightforward, Plant-Based Meat Recipes to Try:

• Vegan Oat Mushroom Ground Beef
• Vegan Ground Beef
• Mushroom Almond Flour Ground Beef (2 ingredients)
• Vegan Lentil Taco Meat
• Lentil & Mushroom Meatballs
• Lentil & Vegetable Kefta
• Grain-Free Lentil Loaf