The Little Lunchbox Cookbook by Renee Kohley

Author:Renee Kohley [Kohley, Renee]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2020-07-08T00:00:00+00:00

The Best Busy Kid–Approved Veggie Nuggets

(dairy-free, gluten-free, nut-free, soy-free)

Even broccoli will be happily gobbled up when you make it nugget-size! These kid-sized vegetable nuggets are packed with three different vegetables loaded with minerals to keep your busy scholars functioning to their best ability. With zero preservatives and simpler ingredients, you can save money on overpriced store-bought veggie tots and make your own healthier version.

Makes 28 veggie nuggets

Avocado or olive oil spray, as needed

3 cups (270 g) coarsely chopped broccoli florets

2 cups (300 g) shredded sweet potato

1 cup (50 g) shredded carrot

1 clove garlic, cut in half

⅓ cup (57 g) potato flour (do not use potato starch)

¼ cup (28 g) coconut flour

2 large eggs

2 tsp (6 g) onion powder

1 tbsp (12 g) nutritional yeast (optional)

1 tsp sea salt

¼ tsp black pepper

Dip of choice

Preheat the oven to 425°F (218°C). Put a baking rack on a large baking sheet, and spray the rack with the oil spray (or use a paper towel to rub the baking rack with avocado oil).

In a food processor, combine the broccoli, sweet potato, carrot, garlic, potato flour, coconut flour, eggs, onion powder, nutritional yeast (if using), sea salt, and black pepper. Pulse the mixture a few times to break up the ingredients, and then process to fully combine them. You will need to scrape the edges down a couple times at first, and the mixture will look dry in the beginning, but do not add more liquid. Keep processing and the mixture will pull together almost like a dough. The vegetable pieces should be nice and small, and the mixture should be thick and easy to roll up in your hands.

Scoop out about 1 tablespoon (15 g) of the veggie nugget mixture, gently roll it into a ball, and then shape it however you want the nugget to look, flattening the nugget until it is about ½ inch (13 mm) thick. Place the veggie nugget onto the baking rack, and continue making the rest of the nuggets, lining them up on the baking rack.

Bake the veggie nuggets for 30 minutes, until they are light golden brown on top. Let the nuggets cool for 5 minutes before transferring them to a baking rack or serving immediately.

Veggie nuggets will last for up to 5 days in the refrigerator. To freeze the veggie nuggets, cool them completely and store them in a freezer-safe bag in the freezer for up to 3 months. You can put them into lunchboxes directly from the freezer and they will thaw by lunchtime.

Pack the veggie nuggets with a condiment container of dip, such as ketchup, honey mustard, Super Smooth Kid-Favorite Hummus, or Easy Homemade Ranch.

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