Dairy Free Broccoli & Cheese Nuggets Recipe
- Author: Laura Fuentes
- Yield: 4-6 servings 1x
- 16 ounce bag of broccoli florets, thawed
- 3 eggs
- 1 cup bread crumbs
- 1/3 cup nutritional yeast
- 1 teaspoon yellow mustard
- 2 teaspoons favorite seasoning mix (Italian or Creole)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Preheat oven to 375 degrees.
- Place broccoli florets inside a food processor and pulse until finely chopped.
- Add eggs, breadcrumbs, nutritional yeast, yellow mustard, and seasoning to veggie mixture. Process a few pulses until every combined.
- Using a small cookie scoop, place veggie nugget scoops onto a parchment lined baking sheet. Gently press them down so all nuggets are the same height.
- Bake for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving.
- Store leftovers in an airtight container and refrigerate up to 3 days.
Nutrition
- Serving Size: 3 nuggets
- Calories: 180
- Sugar: 5.5g
- Sodium: 307.3mg
- Fat: 4.2g
- Saturated Fat: 1.1g
- Carbohydrates: 25g
- Fiber: 8.7g
- Protein: 14.9g
- Cholesterol: 111.6mg