How To Make Veggie Nuggets with Summer Slaw
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups of mixed vegetables (carrots, broccoli, cauliflower, peas)
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 eggs
- 1/4 cup of flour
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of paprika
- Salt and pepper to taste
- Oil for frying
- summer slaw ingredients:
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1/2 cup of sliced radishes
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of mayonnaise
- 1 tbsp of apple cider vinegar
- 1 tsp of honey
- Salt and pepper to taste
Instructions
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In a food processor, pulse the mixed vegetables until finely chopped.
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In a large bowl, combine the chopped vegetables, breadcrumbs, Parmesan cheese, eggs, flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well until everything is evenly combined.
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Shape the mixture into small nugget shapes, about 1 inch in size.
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Heat oil in a frying pan over medium heat. Fry the veggie nuggets in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
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In a separate bowl, combine the shredded cabbage, shredded carrots, sliced radishes, and chopped cilantro for the summer slaw.
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In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing for the summer slaw.
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Pour the dressing over the slaw ingredients and toss to coat evenly.
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Serve the veggie nuggets hot with the summer slaw on the side.
Nutrition
- Calories : 230kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 92mg
- Sodium : 520mg
- Total Carbohydrates : 23g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 12g
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