Recipe Directions

1. In food processor, blend 1/2 cup of corn until pureed.

2. Add the remaining corn, carrots, zucchini, oil, garlic powder, onion powder, chili powder, and salt. Pulse a couple times. Do not puree.

3. Mix flaxseed and another serving of garlic powder, onion powder, chili powder, and salt on a plate.

4. Scoop out a tablespoon size of the corn mixture and gently roll in flaxseed mixture until coated.

5. Lay on mesh dehydrator sheet and shape as desired. Do this with the remaining mixture.

6. Place in dehydrator at 145F for 1 hour. Then flip, reduce the temperature to 105F, and continue dehydrating until your preferred texture is reached. (Likewise, the nuggets can be cooked at a low temperature the entire time for a longer time period).

7. Serve with dip.

Aziah's Thoughts

By Aziah

Finally, something my kids love! A mild-tasting veggie nugget for kids to snack on.

I imagine you could make these in advance and freeze them, then thaw and warm in the dehydrator.

Serve with my remoulade sauce (recipe is in my profile) for a more adventurous taste.

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Comments

Top voted

45 votes
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how many does this batch make... i have to serve 5 ppl.... is it enouph or should i double the recipe?

40 votes
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I LOVED these. I used frozen corn and didn't add any water. I have a really tiny food processor, so I processed the corn first, dumped it into a bowl, then did the carrot, dumped it into the corn bowl, then the zucchini, after I dumped everything into the same bowl, I mixed in the spices and oil.

I just made them again this evening. No carrot, extra corn, and I didn't add quite as much chili powder. I'm making them for the kids I nanny, so I'm freezing this batch, and will probably just toss them in the oven at a low setting for them at lunch - much better than the frozen chicken nuggets or fish sticks they eat. I'm thinking 350* for 10 minutes?

Thank you for posting this recipe, it is definitely a keeper!

37 votes
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Remoulade. Check my profile for the recipe

All

23 votes
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where can i find your profile? I really would like the recipe for the Remoulade.

40 votes
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I LOVED these. I used frozen corn and didn't add any water. I have a really tiny food processor, so I processed the corn first, dumped it into a bowl, then did the carrot, dumped it into the corn bowl, then the zucchini, after I dumped everything into the same bowl, I mixed in the spices and oil.

I just made them again this evening. No carrot, extra corn, and I didn't add quite as much chili powder. I'm making them for the kids I nanny, so I'm freezing this batch, and will probably just toss them in the oven at a low setting for them at lunch - much better than the frozen chicken nuggets or fish sticks they eat. I'm thinking 350* for 10 minutes?

Thank you for posting this recipe, it is definitely a keeper!

Top Voted
21 votes
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leafekat's Review

Veggie Nuggets
5
5 out of 5

These were great.

I ended up puting about 1/2 of the flax spice mix into the veggies to help them stick together.

I served them with Franks Red Hot- I know, not raw and raw BBQ sauce.

We will be making these again!!

22 votes
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If one was baking these rather than using a dehydrator, can anyone suggest a baking temp/time? I wouldn't want to dry them out too much.

TIA!

R4R

23 votes
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My 6 y.o. son loved these. Thanks so much. I do think the dip is a good idea because they are a little spicy.

25 votes
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I absolutely loved it!!! I made avocado mayo to go with it... But they got better at night, after refrigerating it...

Thanks for the recipe!!

17 votes
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Mine are in the dehydrator right now.. Can't wait for them to be ready!! I used zucchini, carrots, a little bit of pumpkin and broccoli.. Let's see how it comes...

28 votes
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I just made these Wednesday afternoon and they were soooooo good! Very hard to work with (as stated in the recipe already), but well worth it! Great flavor. This is a keeper - and i'll play around with different veggies to see if there's another combo that's easier to work with. Very good! Great for kids too!

18 votes
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Do these come out a little crispy on the outside? they look amazing and i think i'll be making these on vacation w/ my Sad friend who has lupus and NEEDS to convert over to raw :) Your sauce looks amazing too! Can't wait to try these!!!

25 votes
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brilliant!!!

23 votes
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I loved this! This is such a creative recipe and I kept imagining all the endless variations of vegetables I could add and the sauces to dip them in. These will be perfect to pack for lunches. Such a tasty way to add more flax in my diet too. Thank you Aziah.

22 votes
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warning: don't over-dehydrate! I did mine at night and they weren't done before I went to bed so I left them on very low overnight. NOT a good idea! They don't taste good crunchy.

26 votes
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Sorry it took me so long to respond....dried corn flour sounds awesome. I'm gonna try these.

25 votes
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mesh

26 votes
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I just got my excalibur dehydator. Do I put these nuggets on the mesh tray or the solid liners to cook?

37 votes
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Remoulade. Check my profile for the recipe

Top Voted
23 votes
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Im so excited! Thanx.

20 votes
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This only makes about 8-10 nuggets...I didn't post that because it depends on the size of the nuggets you make.

24 votes
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I would double the recipe

45 votes
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how many does this batch make... i have to serve 5 ppl.... is it enouph or should i double the recipe?

Top Voted
23 votes
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how many does this batch make... i have to serve 5 ppl.... is it enouph or should i double the recipe?

24 votes
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So great, thanks!

23 votes
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elizabethh - yes, the first lot of spices goes in the corn mixture and the second goes in the coating (that is what I meant when I said "first round of spices" and "second round of spices)

anmanoel - I think I had mine in another 2 hours at 105 after that

8 votes
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for about how long did you keep cooking them at 105?

3 votes
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is the garlic powder, onion power, and chili repeated for a reason?? looks great!!

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