Vegan Dino Nuggets
Transport yourself back to childhood with these fun and wholesome *Vegan Dino Nuggets*! Perfectly crispy on the outside and tender on the inside, these plant-based nuggets are made with nutrient-packed chickpeas, rolled oats, and grated carrot, delivering a delightful crunch and natural goodness in every bite. Flavored with garlic and onion powder, paprika, and nutritional yeast, they’re bursting with savory umami and a touch of earthiness. Shaped like dinosaurs for a playful twist, they’re great for kids, adults, and anyone who loves a nostalgic treat. Coated in golden panko breadcrumbs and oven-baked to perfection, these nuggets are as healthy as they are delicious. Whether served as an appetizer, snack, or paired with your favorite dipping sauce for a hearty meal, these dino nuggets are sure to become a vegan favorite. Plus, they’re quick to prepare and entirely egg- and dairy-free, making them a guilt-free indulgence you'll want to make again and again!
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Recipe Information
Ingredients
- 400 grams Chickpeas, cooked and drained
- 100 grams Rolled oats
- 30 grams Nutritional yeast
- 1 medium Carrot, finely grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 100 grams Panko breadcrumbs
- 4 tablespoons Olive oil
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseeds and water, stir well, and set aside for 5 minutes to thicken.
In a food processor, combine the chickpeas, rolled oats, nutritional yeast, grated carrot, garlic powder, onion powder, paprika, prepared flaxseed mixture, salt, and pepper.
Pulse the mixture until it comes together and is well combined but still has a bit of texture.
Transfer the mixture into a bowl and take small portions (about 2 tablespoons each) to shape them into dino nugget shapes using your hands or a small cookie cutter.
Place the panko breadcrumbs in a shallow dish. Coat each shaped nugget in the breadcrumbs, pressing gently to adhere.
Place the nuggets on the prepared baking sheet and drizzle with olive oil.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 617 mg | 13% | |
*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.
