Low Sodium Vegan Dino Nuggets
Take a bite out of nostalgia with these Low Sodium Vegan Dino Nuggets, a healthier and plant-based twist on a kid-friendly classic! Made with wholesome ingredients like protein-packed chickpeas, creamy mashed sweet potatoes, and gluten-free oat flour, these adorable dino-shaped nuggets are oven-baked to golden, crispy perfection. Infused with nutritional yeast and a light blend of savory spices, they’re flavorful without relying on excess salt. With a simple breading process using low-sodium panko breadcrumbs and plant-based milk, these nuggets are easy to make and completely customizable. Perfect for kids and adults alike, serve these crunchy delights with your favorite vegan dipping sauces for a fun, guilt-free meal or snack that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups chickpeas, cooked
- 0.5 cup sweet potato, mashed
- 0.5 cup oat flour
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon paprika
- 0.25 teaspoon ground black pepper
- 0.25 cup unsweetened plant-based milk
- 0.75 cup panko breadcrumbs, low sodium and gluten-free
- 1 tablespoon olive oil (for brushing or spraying)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the cooked chickpeas, mashed sweet potato, oat flour, nutritional yeast, garlic powder, onion powder, paprika, and ground black pepper. Blend until a smooth, moldable dough forms. Scrape down the sides as needed.
Dust a clean surface or parchment paper with oat flour. Transfer the dough onto this surface and roll it out to about 1/4-inch thickness.
Use dino-shaped cookie cutters to cut out nuggets from the dough, re-rolling scraps as needed to maximize yield.
In a shallow bowl, pour the unsweetened plant-based milk. In another shallow bowl, add the panko breadcrumbs.
Dip each dino-shaped nugget into the plant-based milk, then coat it evenly with the breadcrumbs.
Arrange the coated nuggets on the prepared baking sheet. Lightly brush or spray them with olive oil to ensure crispiness.
Bake in the preheated oven for 12-15 minutes, then flip each nugget and bake for another 10-12 minutes, or until golden and crispy on both sides.
Remove from the oven and let cool slightly before serving. Pair with your favorite low-sodium vegan dipping sauce!
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 26.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1901 mg | 40% | |
*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.
