Kids love nuggets.
Maybe it’s because nuggets are small, like kids are, and you don’t have to use a fork. Or maybe it’s because you can dip them in heaping amounts of barbecue sauce and then proceed to lick your fingers. Or for some kids, maybe getting nuggets is a celebration because you get a toy along with it.
Whatever the reason, nuggets are here to stay as one of the top kids foods of all time, right next to pizza and hamburgers.
And if you want to satisfy that kid craving for nuggets, but you also want your kids to eat healthy, you gotta get creative.
There are a lot of recipes floating around online for vegan chicken nuggets, and I’m sure most of them are pretty damn good. However, as a mom of three kids, I know one thing is true: I don’t have time to spend over an hour making vegan chicken nuggets.
The whole point really, about serving your kids nuggets for dinner, is that it should be easy with little to no thought process necessary.
Hence the reason so many of us buy the Boca vegan chicken nuggets when we are in a pinch. Open a package, throw them on a baking sheet, pop them in the oven. There. Done. You happy now?
Vegan chicken nuggets that uses quinoa instead of soy
But what about those of us that don’t want to eat a whole lot of soy? Or we want to sneak some veggies in, making sure our kids get a good helping of vegetables while also eating enough protein (cuz that’s a thing)?
Well, we do it ourselves of course. But it doesn’t have to mean hours spent in the kitchen, cooking and dipping nuggets into milk, then dredging them in gluten-free flour or panko breadcrumbs until our hands are coated in edible plaster.
No, just no.
Again, ain’t no mama got time for that…or the energy for that matter. Which is why I concocted these deliciously simple vegan quinoa nuggets; no dipping or dredging required.
Also, these nuggets hold up really well; the quinoa and flax bind together to create a pleasing texture + yummy taste that doesn’t crumble in your kids clutches.
What’s more is that they maintain their togetherness next day too, so you can make a big batch Sunday night and pack your kids lunch with a handful of nuggets, plus their favorite dipping sauce (and some fries if they’re lucky).
They’ll love you for it.
This recipe only takes 20-25 minutes prep time, and that includes boiling quinoa on the stove and sculpting nuggets together (I wish I could get around this part, but unless you want one giant quinoa brick, I suggest you follow through). But don’t worry, if you don’t feel like doing all the work, just volunteer your kids to help.
After all, it’s for a good cause.
And kids love nuggets…remember?
P.S. These nuggets contain hidden cauliflower to pack in extra vegetables for kids that aren’t on board the whole “veggie thing” yet. For other hidden veggie ideas, check out the substitutions below.
Allergy-Info & Substitutions
- These quinoa nuggets are 100% vegan, meaning they are meat-free, dairy-free, and egg-free. They are also naturally soy-free and gluten-free when using gluten-free panko breadcrumbs.
- Make them nut-free by omitting the walnuts; these add extra flavor but leaving them out won’t break the recipe.
- I’ve snuck in cauliflower for that “hidden veggie” bonus, but you can add in other vegetables, such as chopped carrots or broccoli. You can also toss in some peas for extra protein, but keep in mind that this may change the way they hold together.
- For anther kid-friendly recipe, check out my very popular lentil sloppy joes by clicking here.
- To learn more about packing vegan lunches kids LOVE, visit this post by clicking here.
Quinoa Vegan Nuggets
Ingredients
- ¼ cup ground flax seed
- ½ cup filtered water
- 2 cups filtered water + 1 bouillon cube not-chicken or vegetable bouillon will work
- 1 cup quinoa pre-rinsed
- ½ cup walnuts chopped
- ½ cup cauliflower rice I use frozen
- 1 cup gluten-free panko breadcrumbs
- 3 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400° F (204° C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together ground flax and the ½ cup filtered water and set aside.
- Begin cooking quinoa: bring the 2 cups filtered water to a boil, and add bouillon cube; stir to dissolve. Next, stir in quinoa. Reduce heat, cover, and cook until all liquid is absorbed (about 15 minutes).
- Meanwhile, in a small skillet, toast chopped walnuts for 1 min (be careful not to overcook-- these can burn easily!). Add frozen cauliflower rice and cook for 2 minutes until heated through. Remove from heat and stir this into flax mixture.
- When quinoa is finished cooking, add this to the mixture, along with remaining ingredients. Stir well to combine, and at this point, check consistency-- if it seems too dry, add a splash of water; if it seems too wet, add a touch more of panko breadcrumbs. When the mixture is cool enough, shape into nuggets, transferring to baking sheet.
- Bake for 15 minutes, or until nuggets are golden brown. Makes 28-30 nuggets, depending on how big you shape them. Serve immediately OR divide between containers for weekday lunches.
Notes
- Make these nuggets nut-free by omitting the walnuts. These add extra flavor but leaving them out won’t break the recipe.
- I’ve snuck in cauliflower for that “hidden veggie” bonus, but you can add in other vegetables, such as chopped carrots or broccoli. You can also toss in some peas for extra protein, but keep in mind that this may change the way they hold together.
Nutrition Information
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Alexandria Phillips
Very good! My kids dont like quinoa generally but I had a bunch of it so I gave this recipe a try. I had to cook them a lot longer but they were very good. I will be making these again.
Krysta
These are fantastic! I am always looking for vegan patties that have texture (the mushy bean versions make me gag) so these little nuggets fit that requirement perfectly. I had to cut the recipe in half since I was using leftover quinoa. Before putting the second batch in the oven I added a couple Tbs instant mashed potatoes (microwaved with a little water to rehydrate) to help the mixture stick together better – I imagine a similar amount of mashed pinto or white beans would work too. I really had to squeeze it together in my hand to get it to stick without the potato. I also didn’t have prepared cauliflower rice, but I did have fresh cauliflower florets which I just grated with a box grater and microwaved for a few seconds to “steam” them softer. I think they’ll be even better the next time I make them and hopefully my kids will like them too. Thanks for the great recipe!
Randi Tisdall
Oh thank you so much Krysta! I’m so happy that these worked out well for you. Thanks again for the great review and sharing your process:)
Jen
Can I air fryer these? If so, how long and what temp?
Randi Tisdall
Hi Jen! I actually have never used an air fryer, so unfortunately I have absolutely no guidance on this, I’m sorry! If you do try it though, I would love to know about your experience!
Lili
My kiddos loved these (and I enjoyed them, too!)
I had one problem though:
I used parchment paper and they still stuck quite badly. We lost the entire “crunchy side.” Did I not add enough breadcrumbs? They were sticking to my hands as I assembled them, but held their shape well. I was afraid to add more breadcrumbs as I didn’t want them to become dry. What consistency am I looking for when I assemble them?
Thanks so much!
Randi Tisdall
Hi there Lili! Good question! Next time I would either add just a touch more breadcrumbs, or coat the nugget in breadcrumbs before placing them on the parchment paper. The consistency would be that of a homemade veggie burger, if that makes sense. These will stick to your hands somewhat, but if too much of it is sticking, then you definitely need to add in more breadcrumbs. Another option is to up the ground flaxseed a touch. I hope this helps!
CRISTINE GARCIA-DODGE
Hi, can I skip cauliflower?
Randi Tisdall
Hi Cristine, good question! I would suggest swapping it out for another veggie (see the “allergy-info and substitutions” section above for more). You can try to leave it out, but just keep in mind that this may change how they hold together. Hope this helps!
may
any substitute for walnut? thanks
Randi Tisdall
Hi there, you can substitute walnuts for any other nut of your choice. However, as listed in the Allergy-Info & Substitutions section above, if you are trying to make them nut-free, you can omit the walnuts completely- it will not break the recipe! Hope this helps!
julia
do you know the nutrition facts?
Randi Tisdall
Hi Julia, thanks for asking! I do not currently have the nutrition facts for this recipe. However, you can easily visit a website such as verywellfit.com and use their nutrition calculator to get the info you need. Hope that helps!
Jennifer
Do I flip them half way through the baking time?
Randi Tisdall
Hi Jennifer, good question! You can flip them if you would like- I’m sure a professional chef somewhere would say that it’s best to flip lol. Personally, I just bake them as-is and they always turn out great! Either way, I hope you enjoy these and I’d love to hear how they turn out!
lisa
Do you think these would freeze well?
Randi Tisdall
Hi Lisa, good question! I have not tried freezing them yet, but I imagine they would do well. I would just make sure they are sealed properly so that they don’t have a chance to get any kind of freezer burn. If you try this please let me know how it works out!
Margaret Spence
These nuggets are very nice. I served mine with a lettuce salad. A lovely light lunch for hubby and me.Thanks.
Randi Tisdall
Awesome:) Thanks so much for sharing Margaret, I’m so happy you both enjoyed them!!
Lisa
Are these good cold in a lunchbox or do they need to be heated up?
Randi Tisdall
Hi Lisa! I think these are good cold and would make a perfect lunch! Although, I never mind eating cold nuggets or cold fries lol.
Teresa
I look forward to trying this recipe. With all the food sensitivities in our house there aren’t any store-bought nuggets we can have. And I’ve got three little ones and no time to spend dredging!
Randi Tisdall
I hope you give this recipe a try Teresa!