Veggie Nuggets & Coconut Sauce
Completely loaded with vegetables, these veggie nuggets are my kids’ favorite after-school snacks. I usually make a bunch at once and then keep them in the fridge because they are super-easy to reheat.
Ingredients
- 1/2 cup cashews, (soaked in warm water for up to 20 minutes)
- 2 large cauliflower florets
- 4 broccoli florets
- 2 cloves garlic, (peeled)
- 1 small red onion
- 1 1/2 tablespoons tahini paste
- 1 teaspoon sea salt
- 1 teaspoon cumin seed powder
- 2/3 teaspoon coriander seed powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon powder
- Salt & pepper
- 1 handful fresh parsley, (roughly chopped)
- 1 handful fresh coriander, (roughly chopped)
- 1 tablespoon coconut flour
- 3 teaspoons coconut oil
- 1 cup grated coconut
- 1 bunch cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon kosher sea salt
- 3/4 cup water
Instructions
The Nuggets
- Preheat oven to 400 degrees F.
- Grease a sheet of baking paper with oil.
- Place all ingredients except flour in a food processor, then grind and process everything into fine crumbs until the mixture starts coming together.
- Transfer the mixture to a large bowl and sprinkle with coconut flour.
- Mix well, allowing flour to soak up some moisture and make the mixture stickier.
- Scoop out 1 tablespoon mixture and shape into a small ball in your hands, using a spoon to shape and flatten slightly.
- Place on baking sheet-lined tray, then continue with rest of mixture.
- Melt 2 teaspoons of coconut oil in a small saucepan.
- Using a pastry brush or fingers, coat the top of the nuggets with a thin layer of melted oil.
- Bake for 15 minutes.
- Remove the tray and turn the nuggets over very gently.
- Remove from oven and cool slightly before transferring to a plate.
The Sauce
- Place grated coconut, cilantro, lime juice, kosher sea salt, and water in a food processor.
- Blend well until ingredients are completely combined in a smooth paste.
The Veggies & The Sauce
- Combine sauce with nuggets and serve.