Veggie Nuggets with Easy Spinach Pesto

A kid-tested recipe for veggie nuggets along with an easy two ingredient pesto for dipping.
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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Main Course, Snack
Cuisine American, vegetarian
Servings 25 nuggets


Veggie Nuggets

  • 1/1 head cauliflower, about 10 ounces
  • 1 crown broccoli, about 10 ounces
  • 1 medium carrot, shredded
  • 1/2 cup parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup cooked quinoa*
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Easy Spinach Pesto

  • 4 cups baby spinach, loosely packed
  • 1/2 cup Tessemae's lemon garlic dressing*


for Nuggets

  • Steam the cauliflower and broccoli until soft. Then, run under cool water to stop the cooking and cool down the veggies. Pulse the cooked cauliflower and broccoli in a large food processor then add all of the rest of the ingredients. If the mixture seems too sticky you may add a bit more bread crumbs.
  • Preheat the oven to 375 degrees and prepare a baking sheet with parchment. Use a small cookie scoop or tablespoon to spoon out about 1 heaping tablespoon per nugget. Press each round down with the palm of your hand to slightly flatten (this is a fun spot to get kids involved).
  • Bake until lightly brown, 15-17 minutes.

for Spinach Pesto

  • Process the two ingredients in a food processor until smooth. Store in refrigerator in an air-tight container for up to one week.
  • Serve with veggie nuggets, as a dip, or over veggies, meat or salad.


The cooked quinoa can be substituted for more breadcrumbs if you don't happen to have cooked quinoa around. **Tessemae's dressings are all natural so the oils solidify when in the fridge. Before using the dressing let it sit out on the counter for 10 minutes, then, shake to combine the ingredients.
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