A fun and flavorful twist on meatless nuggets, these crispy bites are packed with vegetables and tossed in a sweet and sticky garlic glaze. Perfect as an appetizer, snack, or meat-free dinner.

Why You’ll Love This Recipe

• Quick and easy to make in just 30 minutes

• Great way to use up leftover vegetables

• Crispy on the outside, tender inside

• Coated in a sticky-sweet garlic glaze that adds irresistible flavor

• Kid-friendly and perfect for dipping

Ingredients

For the Nuggets:

• 1 cup mixed vegetables (carrots, peas, corn), cooked and mashed

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon honey

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon olive oil (for cooking)

For the Garlic Glaze:

• 2 cloves garlic, minced

• 2 tablespoons honey

• 1 tablespoon soy sauce

Directions

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4

1. In a mixing bowl, combine the mashed vegetables, breadcrumbs, Parmesan, minced garlic, soy sauce, honey, salt, and black pepper. Mix until fully incorporated.

2. Shape the mixture into small nugget-sized pieces using your hands.

3. Heat olive oil in a skillet over medium heat. Cook the nuggets for 3–4 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.

4. In the same skillet, add the minced garlic for the glaze. Sauté for about 30 seconds. Add honey and soy sauce, and cook until the mixture bubbles and thickens slightly.

5. Return the cooked nuggets to the pan and gently toss to coat them in the sticky garlic glaze.

6. Serve warm, garnished with chopped herbs or green onions if desired.

Serving Ideas

• Serve with steamed rice or noodles for a full meal

• Offer a dipping sauce like spicy mayo or sweet chili sauce on the side

• Add to a salad bowl or wrap for a meatless lunch option

Tips & Variations

• Use panko breadcrumbs for extra crunch

• Try other vegetables like mashed sweet potato, zucchini, or spinach

• Make them ahead and reheat in the oven or air fryer

• Swap honey for maple syrup to make them vegetarian

Frequently Asked Questions

Can I bake these veggie nuggets instead of frying?

Yes. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and crisp.

Can I freeze the nuggets?

Yes. Freeze them before glazing, then reheat and glaze when ready to serve.

Are these gluten-free?

Use gluten-free breadcrumbs and tamari instead of soy sauce to make the recipe gluten-free.

Can I make them vegan?

Replace Parmesan with nutritional yeast or vegan cheese, and swap honey for maple syrup or agave.

Final Thoughts

Sticky Garlic Glazed Veggie Nuggets are a satisfying, flavorful option for anyone looking to enjoy more vegetables without sacrificing taste or texture. Crispy, sweet, and savory — they’re a great way to make vegetables exciting and crave-worthy.