sharing raw, vegan recipes and advice
A mild tasting veggie nugget for kids to snack on (finally, something my kids love!). I imagine you could make these in advance and freeze them (then thaw and warm in dehydrator).
Serve with my remoulade sauce for a more adventurous taste…see recipe in my profile.
1½ cup corn off the cob or frozen corn
1 cup shredded carrots
1 cup shredded zucchini
2 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon sea salt, or to taste
1 cup golden flax seed, ground
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
pinch of sea salt, or to taste
In food processor, blend 1/2 cup corn until pureed (I used frozen with a smidge of water but I guess fresh w/o the water can be used too). Add in rest of corn, carrots, zucchini, oil and first round of spices and pulse a couple times just to mix (do not puree veggies…you want some texture).
Mix flax seed and second round of spices on a plate. Scoop out a tbsp size of the corn mixture and gently roll in flax seed mixture until coated (it will be tough to work with). Lay on mesh dehydrator sheet and shape as desired into logs, balls, or nugget shapes. Do this with remaining mixture.
Place in dehydrator on 145 for 1 hour (excalibur only). Flip and reduce teperature to 105 and continue dehydrating until your preferred texture is reached. (likewise you can cook the nuggets at a low temperature the entire time for a longer time period if you prefer).
Serve with a dip.
where can i find your profile? I really would like the recipe for the Remoulade.
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!
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!!
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
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.
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!!
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...
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!
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!!!
brilliant!!!
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.
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.
yum...going to try tomorrow!
Sorry it took me so long to respond....dried corn flour sounds awesome. I'm gonna try these.
mesh
I just got my excalibur dehydator. Do I put these nuggets on the mesh tray or the solid liners to cook?
Remoulade. Check my profile for the recipe
what is the sauce you are dipping them in?? looks good!
Im so excited! Thanx.
This only makes about 8-10 nuggets...I didn't post that because it depends on the size of the nuggets you make.
I would double the recipe
how many does this batch make... i have to serve 5 ppl.... is it enouph or should i double the recipe?
how many does this batch make... i have to serve 5 ppl.... is it enouph or should i double the recipe?
So great, thanks!
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
for about how long did you keep cooking them at 105?
is the garlic powder, onion power, and chili repeated for a reason?? looks great!!
Thanks!
Maybe you could sub dried corn ground to a powder???
whoah. these look incredible! gotta try em soon with that sauce! O_O