These golden-baked Vegan Broccoli Cheese Nuggets are delicious, bite-sized, keto tots that are healthy, dairy-free, eggless, and gluten-free. This recipe is a simple but ingenious way to turn veggies into a cheesy low carb treat that even kids will love!
*Note: Check out the recipe video + step-by-step photos in the blog post above!
Steam the broccoli florets in a steamer (or pot with a steamer basket) for about 8-10 minutes, until the broccoli is tender but still crunchy. Then rinse and pat dry well using paper towels.
Meanwhile, heat the canola oil in a frying pan and sauté the onion for 2-3 minutes. Then add the garlic and sauté for another minute.
Put the broccoli together with the fried onion-garlic mixture and the parsley into a food processor and pulse into a coarse mixture (but please do not blend it until creamy!).
Then add the mixture into a large bowl. Add the soy quark (or tofu), chickpea flour, flax flour, nutritional yeast flakes, salt and pepper and mix everything together. Then fold in the vegan cheese.
Shape the mixture into 18 nuggets of 30 g each and preheat the oven to 392 °F (200 °C).
Place the nuggets on a baking sheet lined with parchment paper. Spray them with cooking spray (or drizzle with oil) and bake for approx. 15-20 minutes until golden brown (read notes for a crispier option).
Let cool for about 5 minutes (while the nuggets become a little firmer).
Meanwhile, blend all ingredients for the herb dip.
Serve the nuggets with the dip, ketchup and lemon slices. Garnish with some sesame seeds and mint if desired. Enjoy!
I skipped the traditional breadcrumb breading to keep these nuggets low-carb and gluten-free. But if you want them to be crispier, you could also bread them like my Cauliflower Nuggets or Tofu Nuggets before baking.
You could also bake them in an air fryer if you have one.
Please read the blog post above for more information such as storing and freezing instructions.