Low Carb Vegan Dino Nuggets
Bring mealtime fun to life with these 'Low Carb Vegan Dino Nuggets'—a wholesome and playful twist on plant-based comfort food that's perfect for kids and adults alike! Crafted from nutrient-rich ingredients like firm tofu and steamed cauliflower, these nuggets offer a guilt-free indulgence with a crispy almond flour coating seasoned with garlic, onion powder, smoked paprika, and nutritional yeast for flavor-packed bites. The flaxseed-based binder ensures they hold their adorable shapes, which you can achieve with dinosaur-shaped cookie cutters. Baked to golden perfection and ready in under an hour, these delightful nuggets pair beautifully with your favorite vegan dipping sauces, making them a healthy, protein-packed snack or meal. Discover this vegan, gluten-free recipe and enjoy the fun of nourishing dino-shaped treats!
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 2 cups Cauliflower florets
- 1 cup Almond flour
- 3 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Olive oil spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Steam the cauliflower florets for about 5-7 minutes, or until fork-tender. Allow them to cool slightly, then transfer to a food processor.
Add the firm tofu (drained and patted dry) to the food processor along with the steamed cauliflower. Pulse until a smooth and uniform mixture forms.
In a mixing bowl, combine the almond flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In a separate small bowl, mix the ground flaxseed with water to make a flax egg. Let this mixture sit for about 5 minutes until it thickens.
Combine the cauliflower-tofu mixture with the flax egg and half of the dry almond flour mixture. Mix until it forms a cohesive dough-like texture that holds together when pressed.
Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
Use dinosaur-shaped cookie cutters (or any shape you prefer) to cut out your nuggets. Gather excess dough, roll it out again, and repeat the cutting process until all the dough is used.
Coat each nugget in the remaining almond flour mixture, gently pressing to ensure an even layer.
Place the coated nuggets onto the prepared baking sheet and lightly spray the tops with olive oil spray for a crispy finish.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the nuggets are golden brown and firm to the touch.
Let the nuggets cool slightly before serving. Enjoy with your favorite vegan dipping sauce!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 12.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
