I like to prep the veggies and rice ahead of time so that the process of making the nuggets is a little quicker. You can of course do it all at once though!
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the carrots, broccoli, cauliflower, and garlic into a food processor. Grind to chop the veggies finely.
Add the remaining ingredients except the 1/3 cup breadcrumbs. Grind into a uniform batter, stopping to scrape down the sides of the bowl once or twice.
Use a 1-tablespoon measuring spoon to portion out batter, form into an oval "tot" shape, and roll in the 1/3 cup additional breadcrumbs. Place onto the prepared baking sheet and repeat to make all of the nuggets.
Bake for 30-32 minutes or until lightly golden brown and firm to the touch. Serve warm with a favorite dip such as ketchup or Ranch as desired.
Video
Notes
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
Warm from the fridge for 6 minutes in a 375 degree oven. Warm from the freezer for 8-10 minutes in a 375 degree oven. You can also warm them for 30-60 seconds in the microwave, though they will not be crisp on the outside.
If you need to make this recipe gluten-free, try these breadcrumbs from Ian’s.
If you're looking for an egg-free option, I don't have one for this recipe, but check out the variation in my Broccoli Tots!