These baked veggie nuggets are a delicious veggie-packed nugget that is perfect for serving as a side, snack, or appetizer! They’re Paleo, gluten-free, and AIP-friendly.

baked veggie nuggets on plate with one dipped in guacamole

Paleo Baked Veggie Nuggets

I loved kid food when I was a kid. Chicken nuggets, fruit snacks, and mac and cheese were most of my diet, and it showed as I got older and sicker. As a new parent myself, I believe that there has to be a way to make kid-friendly snacks with real, nourishing food! So, I decided to marry real food with comfort food with these baked veggie nuggets!

These baked veggie nuggets are delicious and flavorful goodies that completely pass as comfort-food! They’re crispy, made easily with minimal effort, and are extremely nutrient-dense with a variety of nourishing vegetables. They are egg-free, gluten-free, paleo, and AIP-friendly.

The Ingredients for Baked Veggie Nuggets

  • Zucchini, Carrots, Cauliflower & Green Onion: The nutrient-dense base of the nuggets.
  • Coconut Flour & Tapioca Starch: These help bind and crisp the nuggets.
  • Coconut Oil
  • Onion Powder & Salt
  • Gelatin: You can sub an egg, if you prefer.

baked veggie nuggets on plate with guacamole

How To Make Baked Veggie Nuggets

  • Combine the ingredients: Add the shredded veggies, coconut flour, coconut oil, and tapioca starch to a mixing bowl and thoroughly combine.

veggie nugget ingredients in bowl with wooden spoon

  • Make the gelatin egg: For the gelatin egg, add the water to a small saucepot and slowly pour over the gelatin. Allow to harden. Place the pot on the stove and turn it on on low heat. Slowly melt the gelatin (this will take just a minute) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine
  • Form the patties & bake: Start forming patties and place them onto the baking sheet (you should have about a dozen) Transfer to the preheated oven and bake for 25 minutes. Very carefully flip them over and bake for another 5-8 minutes.

veggie nuggets raw on baking sheet

  • Cool & Serve: Remove from the oven and allow to cool. Serve with guacamole, compliant ranch dressing, ketchup or mustard if tolerated.

 

What do you dip these nuggets in?

I ate these nuggets with an easy AIP guacamole, and couldn’t stop! However, they’d also taste amazing with a compliant ketchup or ranch dressing. My husband actually eats them with mustard!

Can you reheat these veggie nuggets?

They’re best fresh out the oven, and I don’t love putting them in the microwave. If you choose to reheat them, I recommend going for the broiler. It’ll help them crisp up without drying them out!

baked veggie nuggets on plate with guacamole and a bite out of one nugget

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Paleo Baked Veggie Nuggets (Gluten Free, Dairy Free & AIP)


  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

These baked veggie nuggets are a delicious veggie-packed nugget that is perfect for serving as a side, snack, or appetizer! They’re Paleo, gluten-free, and AIP-friendly.


Scale

Ingredients

  • 1 cup zucchini (shredded and squeezed to remove excess liquid)
  • 1 cup cauliflower, riced (squeeze to remove excess liquid)
  • 1/2 carrots, shredded
  • 1/3 cup coconut flour
  • 1/4 cup tapioca starch
  • 3 tbsp coconut oil
  • 1 tbsp finely sliced green onion (reserving some for topping)
  • 2 tsp onion powder
  • 1/2 tsp salt

For the gelatin egg (or sub 1 regular egg):


Instructions

  1. Preheat the oven to 400 F and lightly grease a parchment-lined baking sheet with coconut oil
  2. Add the shredded veggies, coconut flour, coconut oil, tapioca starch, and seasonings (reserving the some green onion for topping) to a mixing bowl and thoroughly combine.
  3. For the gelatin egg, add the water to a small saucepot and slowly pour over the gelatin. Allow to harden. Place the pot on the stove and turn in on low heat. Slowly melt the gelatin (this will take just a minutes) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine
  4. Start forming patties and place them onto the baking sheet (you should have about a dozen)
  5. Transfer to the preheated oven and bake for 25 minutes. Very carefully flip them over and bake for another 5-8 minutes .
  6. OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
  7. Remove from the oven and allow to cool. Top with green onion and serve with guacamole, compliant ranch dressing, compliant ketchup, or mustard if tolerated.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 157
  • Fat: 11.2g
  • Carbohydrates: 10.4g
  • Fiber: 4.5g
  • Protein: 4.3g

 

 

This post first appeared on Unbound Wellness in 2017 and was reshot and republished in 2021.

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats