We eat a fair amount of broccoli in our home, but each time I go to use my broccoli, I cant help but think that I am wasting the majority of it because I always discard the stem. I am well aware than the stem is just as nutritious as the florets but I never really know how to use it in an appealing way. For this recipe I decided to use the stem of my broccoli only, since all the florets had already been eaten. We ate these little nuggets with some mashed potatoes and salad and I reserved the left overs for the freezer as an easy protein and veggie packed option for my kids lunch box at school. I love the combination of carrot and broccoli in this recipe. For me this is a winning combo for tackling estrogen dominance in the liver and gut. The broccoli is wonderful at supporting all stages of estrogen metabolism in the liver and the carrots help to process estrogen in the gut. It is a go to combination for me and its delicious.
Originally when I set out to make this recipe, I had planned to make free form chicken nugget type shape, but in the end I found it easier to make little patties instead. These patties/nuggets have an easy texture to work with, so they can easily be moulded into any shape. The recipe comes together quickly and easily with the use of a grater attachment on my large food processor. If you do not have a grater attachment, you can grate the broccoli and carrots by hand and add them into a food processor later. These nuggets have a lovely chewy texture on the inside and are light and fresh. They can easily be served as an appetiser or thrown together in a nourish bowl for a nutritious lunch. The recipe is vegan and can easily be made gluten free by using gluten free breadcrumbs.
|Chickpea, Broccoli and Carrot Nuggets|| |
- 1 x 400g can chickpeas (drained and rinsed)
- 1 broccoli stem (grated)
- 1 large carrot (grated)
- ½ tsp garlic powder
- ¼ tsp vegetable salt
- pinch smoked paprika
- ½ cup buckwheat flour
- 2 TBSP water or more if necessary
- plant milk for coating (I use soy)
- 1 cup breadcrumbs (use gf if necessary) mixed with 2 TBSP sesame seeds for coating
- Using a grater attachment, grate carrots and broccoli stem in to a food processor. Alternatively grate by hand and then add to a food processor.
- Place all other the ingredients except soy milk and bread crumb mixture into a food processor and process until well combined.
- Shape the chickpea mixture into nugget shapes using your hands.
- Dip each nugget into the milk and then dip and coat with breadcrumbs and place on a oven tray. Repeat until the mixture is finished.
- Bake in oven for 20 mins at 200 C or alternately use an air fryer.