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Hidden Veggie Nuggets

Getting toddlers to eat their veggies can be like pulling teeth some days. Hiding vegetables in food they love is one way to make sure they get the good stuff they need!

These Hidden Veggie Nuggets are perfect for little hands to dip into ketchup and munch away, and they are toddler approved!

Here’s the recipe for Hidden Veggie Nuggets:

6 Russet Potatoes or Sweet Potatoes 
1/2 Cup Nut Milk (I used cashew milk) 
3 Tbsp Vegan Margarine
2 Large Carrots
1 Cup Spinach
1 Cup Broccoli 
1 Tbsp Vegetable Oil
1/4 Onion
2 Tbsp Flour
2 Tbsp Corn Starch
1/2 Cup Water
1 Cup Breadcrumbs
2 Tbsp Ground Flax Seeds


Peel and chop the potatoes into quarters, then add them to a large pot and bring to a boil. 

Let the potatoes boil until they are soft when poked with a fork. 

Drain the water, add nut milk and margarine, and mash until there are no more large lumps. 

Set aside to cool. 

Shred the carrots with a grater.

Finely mince the spinach, broccoli and onion. 

Heat oil in a pan over medium heat then add the onions. Cook for about 2 minutes while moving the onions around so they don’t burn or stick to the pan. 

Add garlic powder, spinach, broccoli and carrots to the pan with the onion.  Cook for about 2-3 minutes just until veggies are tender. 

Remove from heat and set aside to cool. 

Once all the ingredients are cool enough to handle with your hands, stir the vegetable mixture into the potatoes. 

Form mixture into nugget shapes or balls. 

In a medium bowl, mix together flour, corn starch and water. 

In another medium bowl, mix together the breadcrumbs and flax. 

Line a couple baking sheets with parchment paper and preheat oven to 425’

Coat each nugget in the flour water mixture, then roll it in breadcrumbs until it is completely covered. 

Bake nuggets for 20 minutes, flipping them over halfway through cooking. 

Serve with honey mustard, ketchup, or your favourite dipping sauce, and enjoy!


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