Vegan Carrot Nuggets: The Perfect Packed Lunch for School, University, and Work…
If you’re looking for a tasty, light and easy last-minute idea to prepare, you’ve come to the right place! Carrot nuggets are the perfect solution for a tasty and, most importantly, 100% vegetarian meal. This quick and easy recipe will allow you to bring something different, healthy and delicious to the table in no time.
Ingredients:
- 400g (14 oz) carrots, peeled and trimmed
- 120g (4.2 oz or 3/4 cup) canned chickpeas, drained
- 1 egg
- 40g (1/2 cup) grated Parmesan cheese
- 30g (1/3 cup) breadcrumbs, plus extra for coating
- Smoked (or sweet) paprika, to taste
- Extra virgin olive oil
- Salt, to taste
- Chives for garnish
How to prepare Vegan Carrot Nuggets
- First peel the carrots and cut them into thick rounds. Cover them with water, add a little salt and cook for 10 min from boiling. They should become soft.
- In a blender, bring together the boiled and drained carrots, well-drained chickpeas, egg and Parmesan cheese. Give an initial shake, stirring a couple of times if necessary. Then add the breadcrumbs and smoked paprika and blend again.
- Form the nuggets by taking small portions of the mixture with two spoons and slide them into a dish with breadcrumbs. Bread the nuggets well and place them in baking dish with parchment paper.
- Finish by adding a drizzle of oil and bake in a 190°C (375 °F) ventilated oven for 25 minutes, or in an air fryer for 10 to 15 minutes.
- One nugget pulls the other, I guarantee it!
