Healthy Veggie Nuggets

We have teamed up with Michelle Hunt aka Peachy Palate to create a mini series of quick and easy recipes with simple step by step videos. Subscribe to our YouTube channel here to see the videos as soon as they go live!

You can catch up on our last two video, Peanut Butter & Chocolate Donuts & Baked Honey & Soy Chicken Wings.  This week check out how to make Michelle’s Healthy Veggie Nuggets, crispy on the outside, soft and tender in the middle. These veggie nuggets are super easy to make, packed with nutritional goodness and a source of complete plant protein.

Ingredients:

  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 300g cooked tri-colour quinoa
  • 60g frozen peas, thawed
  • 60g frozen corn, thawed
  • 80g finely grated carrot, excess water drained
  • 40g oats (gluten free if needed)
  • 10g buckwheat flour or gluten free all-purpose flour
  • ½ tsp pink Himalayan rock salt
  • Herbs if desired (1 tbsp fresh / 1 tsp dried)
  • 1 tbsp nutritional yeast, optional

Method:

 

  1. Preheat oven to 200°C / 180°C fan assisted
  2. Mix together flax and water and set to one side until “eggy” in consistency, approx. 1-2 minutes
  3. Mix together all other ingredients in a large bowl
  4. Add flax “egg” and mix well
  5. Form the mixture into 12 balls or alternatively press into the wells of silicon muffin trays
  6. If creating balls pack the ingredients tightly together and place on a tray lined with parchment paper and lightly greased with spray oil. Use a ¼ cup measuring tool to create even size balls which to ensure they cook evenly
  7. If using muffin trays lightly grease with spray oil, use a ¼ cup measure to divide the mixture evenly and press it down into the muffin holes
  8. Bake for 20 minutes. You can flip after 15 minutes so that they are brown on both sides and nicely crisp. Remove and allow to cool for 5 minutes before eating (or removing from the muffin tray if you went with this option!)
  9. Serve with sauces, dips and sides of choice… guacamole, hummus, homemade tomato ketchup, sweet potato wedges etc. Alternatively create a jumbo superfood salad and serve veggie nuggets on top much like you would falafel
  10. Store leftovers in the fridge for up to four days. Reheat in a pan with a tsp of coconut oil. Cook for approximately 3 minutes per side over a medium heat.

Getting to know Michelle:

I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.

Fuelled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences.

Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.

My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite some time. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs.

One of my favourite quotes from a sensational foodie…

“Nothing is too much trouble if it turns out the way it should.” Julia Child

Life, love and food!

Michelle Hunt Peachy Palate


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