Recipe: Gluten-Free Veggie Nuggets

FACT: I am a huge fan of finger food. Growing up, if there were chicken fingers and fries on the menu, you best believe I was ordering them. So naturally, I had to figure out a guilt-free way to consume said finger foods while also getting a serving of vegetables in…makes sense right? These veggie nuggets are super simple, packed with vitamins, minerals, and fibre, AND they’re freezer friendly. Need I say more?

Ingredients:

• 1 carrot, large, peeled and chopped
• 1/2 head of cauliflower, chopped
• 1 head of broccoli, chopped
• 1 clove of garlic
• 1 egg
• 1/2 tsp of onion powder
• salt & pepper to taste
• 1 1/4 cup of gluten-free Rice Krispies, crushed into bread-crumb consistency
• 1/2 cup of gluten-free Rice Krispies (to use for coating)
• Plain Greek Yogurt

Directions:

1. In a food processor, mix Gluten-Free Rice Krispies until they reach a bread-crumb consistency and set aside
2. Add carrot, cauliflower, broccoli, egg, garlic, onion powder, salt and pepper to food processor and combine until a thick pasty consistency is reached
3. Add ‘breadcrumbs’ and mix until fully combined
4. Remove blade from food processor and transfer mixture to a bowl.
5. Using a small measuring spoon or your hands, take a 1 tbsp of mixture and make into round patties
6. Coat patties with remaining ‘breadcrumbs’ and set aside
7. Pan-fry until golden brown or bake at 400F for 25 minutes.
8. Serve with plain Greek Yogurt

Recipe Modification:

• Not interested in Gluten Free? No problem! Substitute regular breadcrumbs for the Rice Krispies
• Add 1/2 cup lentils or chickpeas to mixture for added protein
• Add 3 tbsp of hemp hearts for added healthy fat and protein

Storage:

• Store in air-tight container in the refrigerator for up to 7 days
• Freeze in air-tight container