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Homemade Veggie Nuggets (with 3 Veggies!)

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!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 nuggets
Calories 96kcal


  • 1 cup shredded carrot
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 garlic clove, peeled
  • 2 eggs
  • 1/2 cup plain whole wheat breadcrumbs
  • 1 cup fully cooked rice (I prefer jasmine or short grain brown rice)
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/3 cup additional whole-wheat breadcrumbs for rolling


  • 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.


  • 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!


Calories: 96kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 153mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1455IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 1mg