Veggie nuggets are a fun and healthy meat replacement for kids and adults alike! This particular recipe is packed with vegetables like spinach and carrots. They also contain plant protein and fiber from the beans. You’ll love them dipped in this easy barbecue sauce recipe with ketchup and other vegan ingredients!
These veggie nuggets use white beans also known as navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, and pea bean! The term Navy bean arose because the United States Navy has served them since the 1800s. They were originally domesticated in the Americas.
I love using navy beans in my veggie nuggets because they are healthy and rich in nutrients. For example, white beans are packed with fiber, protein, potassium, and magnesium. They also provide iron, calcium, vitamin C, and vitamin B6.
Beans go great with this easy barbecue sauce recipe with ketchup too! Other ingredients for the nuggets include spinach, baby carrots, basil leaves, and cornstarch. I also use flax meal, salt, and bread crumbs.
Ingredients for the sauce include brown sugar, ketchup, apple cider vinegar, water, and Worcestershire sauce. I also love to use yellow mustard, chili powder, salt, pepper, and hot sauce. It’s extremely easy to make as well.
When you start making this easy barbecue sauce recipe with ketchup combine the wet ingredients first. All I do is whisk the wet ingredients first. Then I stir the dry ingredients separately before whisking them into the wet ingredients as well.
This is my favorite method of making no cook sauce because it avoids any clumps. When I make the veggie nuggets recipe I use the food processor to shred the carrots, spinach, and basil before combining the beans as well.
This way saves me the added step of prepping the vegetables individually. The next step is to form the mixture into nugget shapes and coat in bread crumbs. You will want to bake the veggie nuggets for approximately 12 minutes!
Drain the liquid from the can of beans but don’t throw it away
First add the spinach, carrots, and basil leaves in your food processor and blend
If you are having trouble blending it, start to add a tablespoon of the bean juice from the can into the food processor as well
Once the spinach, basil, and carrots are properly shredded add in the beans and blend again
Add in the cornstarch and flax meal and blend again
You want the texture to be sticky but not too liquidy, if it’s too dry add some more bean juice from the can
Now you can preheat the oven to 350 degrees F
Spray a sheet pan with non stick cooking spray
Use a large plate to pour out the bread crumbs
Manually mold the bean mixture into nugget shapes and coat them in the bread crumbs before spreading out onto the sheet pan
You should have 12 to 15 nuggets depending on their exact size
Bake them for 12 minutes
Combine all the wet ingredients in a large mixing bowl and whisk them together vigorously until thoroughly combined
Combine all the dry ingredients in a separate mixing bowl and whisk
Slowly add the dry ingredients into the wet ingredients while whisking until it’s combined and smooth