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Snacks are often used to satisfy kids’ hunger in between meals. It helps to prevent kids from overeating. It can also be used to supply vital nutrients that our kids need as they grow.

Preparing healthy snacks for kids regularly can instill a good eating habit in them. It will help them to develop a love of healthy diet early on that will shape their future eating patterns as adults. When they grow up, they would be more likely to choose healthy food choices, which leads to a lifetime of good health.

As health-conscious parents, we should make wiser choices when it comes to snack time. It should be a no-brainer for us to prepare healthy snacks for kids.

If you are looking for healthy snack recipes for your kids, these 4 Veggie Nuggets recipes are something you need to try!

Veggie Nuggets for kids

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Veggie Nuggets for kids Print Recipe

Ingredients

Popcorn Tofu Nuggets

• ¾ cup vegan mayonnaise
• ¾ cup breadcrumb
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon Garlic powder
• 14 oz tofu 1 package
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 1¾ cups bread crumb

Sweet Potato And Chickpea Nuggets

• 3 tablespoons Water
• 1 tablespoon flax meal
• 2 sweet potatoes cubed
• 15 oz chickpea 1 can, drained and rinsed
• ¼ cup fresh basil chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• ½ cup Flour
• 1 cup breadcrumb

Lentil Nuggets

• 1½ cups lentil
• 1 carrot sliced
• ½ cup corn
• ½ cup pea
• 1 cup Cheddar Cheese we used vegan
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon Pepper
• ½ teaspoon red pepper flake
• 1 clove garlic

Mixed Vegetable Nuggets

• 3 tablespoons Water
• 1 tablespoon flax meal
• 1 head broccoli floret broken up
• 3 Carrots sliced
• 1 head cauliflower floret broken up
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 2 cups breadcrumb divided

Servings:

Instructions

Popcorn Tofu Nuggets

1. In a small bowl combine bread crumbs, nutritional yeast, paprika, and garlic powder.
2. Preheat the oven to 400ºF (200ºC).
3. Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
4. Slice the drained tofu into cubes.
5. Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
6. Place nuggets on a wire rack over a baking sheet.
7. Bake for 40 minutes.
8. Allow to cool 5 minutes.
9. Enjoy!

Sweet Potato And Chickpea Nuggets

1. In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
2. In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
3. Preheat oven to 400ºF (200ºC).
4. In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.
5. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
6. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
7. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
8. Allow to cool 5 minutes.
9. Enjoy!

Lentil Nuggets

1. In a medium bowl, soak the lentils in cold water for 3 hours.
2. Preheat the oven to 400ºF (200ºC).
3. In a food processor, combine the lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
4. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
6. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
7. Allow to cool 5 minutes.
8. Enjoy!

Mixed Vegetable Nuggets

1. In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
2. Preheat the oven to 400ºF (200ºC).
3. In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
4. Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.
5. Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
6. Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.
7. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
8. Or, you can bake them on a piece of parchment paper for 20 minutes, flipping after the first 10 minutes.
9. Allow to cool for 5 minutes.
10. Enjoy!

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Veggie Nuggets for kids

Print Recipe

Veggie Nuggets for kids Print Recipe

Ingredients

Popcorn Tofu Nuggets

• ¾ cup vegan mayonnaise
• ¾ cup breadcrumb
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• 1 teaspoon Garlic powder
• 14 oz tofu 1 package
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 1¾ cups bread crumb

Sweet Potato And Chickpea Nuggets

• 3 tablespoons Water
• 1 tablespoon flax meal
• 2 sweet potatoes cubed
• 15 oz chickpea 1 can, drained and rinsed
• ¼ cup fresh basil chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• ½ cup Flour
• 1 cup breadcrumb

Lentil Nuggets

• 1½ cups lentil
• 1 carrot sliced
• ½ cup corn
• ½ cup pea
• 1 cup Cheddar Cheese we used vegan
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon Pepper
• ½ teaspoon red pepper flake
• 1 clove garlic

Mixed Vegetable Nuggets

• 3 tablespoons Water
• 1 tablespoon flax meal
• 1 head broccoli floret broken up
• 3 Carrots sliced
• 1 head cauliflower floret broken up
• 1 teaspoon salt
• 1 teaspoon Pepper
• 1 teaspoon onion powder
• 3 cloves garlic
• 2 cups breadcrumb divided

Servings:

Instructions

Popcorn Tofu Nuggets

1. In a small bowl combine bread crumbs, nutritional yeast, paprika, and garlic powder.
2. Preheat the oven to 400ºF (200ºC).
3. Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
4. Slice the drained tofu into cubes.
5. Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
6. Place nuggets on a wire rack over a baking sheet.
7. Bake for 40 minutes.
8. Allow to cool 5 minutes.
9. Enjoy!

Sweet Potato And Chickpea Nuggets

1. In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
2. In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
3. Preheat oven to 400ºF (200ºC).
4. In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.
5. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
6. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
7. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
8. Allow to cool 5 minutes.
9. Enjoy!

Lentil Nuggets

1. In a medium bowl, soak the lentils in cold water for 3 hours.
2. Preheat the oven to 400ºF (200ºC).
3. In a food processor, combine the lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
4. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
6. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
7. Allow to cool 5 minutes.
8. Enjoy!

Mixed Vegetable Nuggets

1. In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
2. Preheat the oven to 400ºF (200ºC).
3. In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
4. Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.
5. Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
6. Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.
7. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
8. Or, you can bake them on a piece of parchment paper for 20 minutes, flipping after the first 10 minutes.
9. Allow to cool for 5 minutes.
10. Enjoy!

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