Nuggets are here to stay as one of the top kids foods of all time, right next to pizza and hamburgers. Serve your kids healthy quinoa vegan nuggets that are 100% soy-free and gluten-free, while also packing hidden veggies for an added bonus. Great for kids lunches and easy dinners!
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
ALLERGY-INFO: American
Diet: Gluten Free, Vegan
Servings: 28nuggets, depending on how big you shape them
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.