Low Carb Veggie Nuggets

Name: Low Carb Veggie Nuggets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: keto
Ingredients: Cauliflower rice; Cilantro; Tahini; Garlic; Red onion; Almonds, raw; Red pepper; Almonds, raw; Salt, sea salt; Black pepper

584 ratings

Prepare Time 20 minutes

Cook Time 20 minutes

This tasty Keto vegan recipe is packed with veggies and makes a great plant-based snack or dinner option. Our plant-based nuggets are prepared with cooked cauliflower rice, juicy red bell pepper, aromatic garlic and onion, fragrant fresh cilantro, ground almonds, and a touch of tahini. ### Can I Cook These in The Air Fryer? We have cooked our Keto breaded veggie nuggets in the oven until perfectly golden on the outside. If preferred, you can cook these in an air fryer. Arrange the nuggets in the air fryer basket, working in two batches if it is overcrowded. Cook the nuggets at 400 degrees Fahrenheit for 8-10 minutes, turning halfway through, or until piping hot and the crumb is golden. ### Serving Suggestions These perfectly golden Keto vegetable nuggets are incredibly versatile and can be served as part of a main, starter, snack, or side. For a main meal or starter, serve the nuggets with a simple side salad or a medley of steamed green low carb veggies. The nuggets also make a great side served with your protein of choice or even a snack with your favorite Keto dipping sauce. Please be sure to adjust your macros to account for any changes made to the original recipe.

How to make Low Carb Veggie Nuggets

Add the cauliflower rice to a saucepan with 1/2 cup of water. Bring to a boil. Reduce to a simmer and cook the rice through for 3-4 minutes or until tender. Drain away any excess liquid and squeeze any extra water out from the rice. Set aside to steam dry.
Finely dice the bell pepper and onion and roughly chop the cilantro. Add the cooled cauliflower rice to a food processor along with the bell pepper, onion, garlic, cilantro, ground almonds, salt, and pepper. Pulse well to combine.
Add the tahini to the food processor. Blend well to combine, creating a thick paste. The mixture should not be too wet or too dry and should be shapeable with your hands.
Line a shallow oven tray with baking paper. Add 1/4 cup ground almonds to a small bowl and season with a little salt and pepper. Divide the paste mixture into 12 even-sized portions, creating nuggets with your hands. Roll each nugget in the ground almonds to create a light breading.
Arrange the breaded nuggets across the lined oven tray. Bake for 15-17 minutes or until piping hot through and golden brown all over. Serve immediately.

Ingredients of Low Carb Veggie Nuggets

Ingredient	Quantity
1. Cauliflower rice	undefined
2. Cilantro	undefined
3. Tahini	undefined
4. Garlic	undefined
5. Red onion	undefined
6. Almonds, raw	undefined
7. Red pepper	undefined
8. Almonds, raw	undefined
9. Salt, sea salt	undefined
10. Black pepper	undefined

Low Carb Veggie Nuggets nutrients

caloriesKCal: 36.462 caloriesKJ: 152.558 totalCarbs: 2.512 diabetesCarbsADA: 2.274 netCarbs: 1.263 diabetesCarbs: 1.278 fiber: 1.219 starch: 0.164 sugar: 0.909 addedSugar: 0 sugarAlcohols: 0.03 protein: 1.513 fat: 2.637 transFat: 0.003 monousatFat: 1.548 polyunsatFat: 0.719 omega3Fat: 0.039 omega6Fat: 0.68 saturatedFat: 0.225 cholesterol: 0 vitaminA: 5.78 vitaminC: 13.835 vitaminD: 0 vitaminE: 1.255 vitaminK: 3.333 vitaminB1: 0.027 vitaminB2: 0.069 vitaminB3: 0.314 vitaminB5: 0.146 vitaminB6: 0.059 vitaminB12: 0 potassium: 78.125 magnesium: 15.555 calcium: 19.133 iron: 0.303 zinc: 0.215 copper: 0.061 phosphorus: 34.058 sodium: 52.677 selenium: 0.512 folate: 13.721 choline: 11.033 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.149 conjugatedLinoleicAcid: 0 phyticAcid: 53.482 xylitol: 0.005 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.021 mannitol: 0.004

Frequently Asked Questions

Author Emily Williams

Low Carb Veggie Nuggets

Frequently Asked Questions

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