Vegan veggie nuggets with broccoli, hemp, and millet are wholesome, gluten-free, and delicious. These nuggets are baked and come together quickly. Recipe includes a creamy maple mustard dip!
I was going to call these vegan veggie nuggets something cute like “bites” or “mini patties,” but if you can’t tell from the irregular shapes, I was definitely aiming for the familiarity of nuggets here. I was HOOKED on frozen vegan “chicken” strips/nuggets when I first went plant-based, which is funny in a way. Having said that, I usually find myself craving those breaded morsels when I’m having a crappy day. Comfort nuggets ;)
I’ve been buying these millet-based veggie burgers and bites (the grown up version of those nuggets from my youth) for those times when convenience is key. I love them because the texture is great and the ingredients are simple—so simple that I felt silly buying something I could probably figure out. Millet is the first ingredient and psyllium husk is a little bit down the line. Those two things alone seemed sticky enough to make it work with minimal effort.
So I made it work! These are way better than the frozen ones and they’re so much more economical. Plus you can customize them to your liking with the vegetables, herbs, and spices. They tick off all the major free’s for all of the people in your life: no animal products, gluten, sugar, soy or nuts. And they’ve actually got some crunch on the exterior! I bet you could easily double the batch and make some nice veggie burgers with the same method here.
I haven’t tried freezing these and heating them from that point yet. My guess is that you could form the nuggets, freeze them on the baking sheet, and then transfer them to a container in your freezer for storage. To cook from frozen, I’d probably let them go 25-26 minutes, rather than the 22 that I state in the recipe below. Let me know if you try this! Nuggets of gratitude going out to all of you this week :)
Veggie Nuggets with Broccoli, Hemp & Millet
- ⅓ cup dry millet (if you have cooked on hand, you'll need 1 cup of cooked millet)
- sea salt and ground black pepper, to taste
- 1 tablespoon avocado oil, plus extra
- ½ cup grated broccoli (about 4-5 regular florets grated with a box grater)
- ½ cup grated carrot (from 1 medium carrot)
- 2 small shallots, peeled
- 1 teaspoon minced fresh rosemary
- ½ teaspoon ground turmeric
- ½ teaspoon lemon zest
- pinch of cayenne pepper
- 2 tablespoons hulled hemp seeds
- 1 ½ teaspoons psyllium husk powder
- 1 tablespoon nutritional yeast
- 1 teaspoon grainy mustard
Creamy Maple Mustard Dip
- 2 tablespoons raw cashew butter
- 2 tablespoons water, plus extra to thin
- 1 tablespoon pure maple syrup
- 1 tablespoon grainy mustard
- 1 teaspoon lemon juice
- 1 small clove garlic, finely grated with a microplane
- sea salt, to taste
- You could replace the broccoli and carrots with any finely grated vegetable you’re into.
- If you want to keep this recipe oil-free, sauté the vegetables in a little bit of water and definitely bake the nuggets on parchment (rather than on a naked baking sheet).
- I haven’t tried these nuggets with quinoa or rice or any other grain, so experiment at your own risk.
- Last thing: the psyllium husk is the glue here and yes, you need it. It can be found inexpensively at bulk stores, health food shops, online, and even at HomeSense/Home Goods stores!
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly brush the parchment with oil and set aside.
- In a small saucepan over medium-high heat, combine the millet with ¾ cup water and a pinch of salt. Cover and bring to a boil. Simmer the millet until all water is absorbed and grains appear fluffy/lightly mushy, about 20-25 minutes. Set aside to cool.
- Heat the avocado oil in a medium sauté pan over medium heat. Add the broccoli and carrots to the pan. Using the box grater, grate the shallots and transfer them to the pan as well. Season the vegetables with salt and pepper, and stir. Cook until carrots are soft and broccoli is bright green. Stir in the rosemary, turmeric, lemon zest, and cayenne pepper before taking off the heat to cool slightly.
- Pack a 1 cup measurement with the cooled millet. You might have a couple mouthfuls extra. Transfer the cup of millet to a food processor. Add the cooked vegetable mixture to the food processor as well. Lastly: add the hemp seeds, psyllium husk powder, nutritional yeast, and grainy mustard to the food processor. Season the mixture with salt and pepper.
- Run the food processor on high until the grains and vegetables start clumping together.
- Form the millet nuggets: lightly oil your hands and measure out a scant 2 tablespoons of the millet mixture per nugget. Shape into little patties or freeform bites and set on the parchment lined baking sheet.
- Once all the nuggets are formed, lightly brush the tops with a bit more oil. Slide the baking sheet into the oven and bake for 22 minutes, flipping the nuggets halfway. They should be lightly browned and feel solid enough to pick up.
- To make the dipping sauce, in a small bowl, whisk together the cashew butter, water, maple syrup, mustard, lemon juice, garlic, and salt. Add more water to thin if necessary.
- Serve veggie, hemp & millet nuggets warm with the dipping sauce!