Paige is basically a vegetarian, aside from her loving relationship with chicken nuggets. And no, we don’t by the organic version, or anything that is even close to (or pretending to be) nutrient-dense. We buy those dinosaur ones, you know, they look like dinos (you’ve seen them I’m sure). She loves them. In fact, I tried switching brands once and she freaked. So, I won’t do that again. I also tried feeding her these veggie nuggets, which, as you can imagine, she didn’t necessarily love. But, hey, she also didn’t hate them. I consider that a win. I thought they were pretty darn tasty dipped in some ranch mixed with Red Hot, and Cameron? He ate them plain. All of a sudden he’s not the picky one anymore!
White Bean Veggie Nuggets
- 1 (15-ounce) can of white beans, rinsed and drained
- 1 cup sliced or chopped carrots
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- ½ cup shredder cheddar cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp. pepper
- ½ tsp. salt
- ½ tsp onion powder
- 2 cups panko bread crumbs
- 1 T olive oil
- Preheat oven to 400 degrees.
- Combine the carrots, cauliflower and broccoli and steam until soft (microwave or stovetop)
- Pulse the steamed vegetables in a food processor until finely chopped and well mixed. Put into a bowl.
- Pulse the beans until they get to a smooth consistency. Combine the beans and veggies into the same bowl.
- Add the cheese, egg, garlic, pepper, salt, and onion to the mixture, mix well to combine. Mixture should be workable and easy to form into nuggets.
- Lightly grease a baking sheet with oil. Use your hands to form about 20-25 nuggets (1-inch balls, slightly flattened) leaving about 1-inch between each nugget.
- Bake for 25 minutes, flipping the nuggets half-way. The nuggets should be nice and browned and crisp! Dip them into a sauce of your choice.
** This is not a low FODMAP recipe
This recipe was originally from the kid’s book In Your Tummy, a perfect read for your toddler all about how to keep your gut healthy (it’s super cute and fun!). The recipe originally called for chickpeas but our family prefers white beans, and they turned out great.
Served with Nick’s homegrown and homemade pickles
We made these one night, ate them, then freeze the rest. When we took a few out of the freezer we heated them up in the pan with just a little more oil to give them that freshly baked taste. Yum. I hope you enjoy as much as we did!