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Vegan Pumpkin Nuggets

Make your own vegetarian alternative to chicken nuggets with PUMPKIN! These vegan Pumpkin Nuggets are crispy on the outside and soft & creamy on the inside. Dip them in ranch sauce, have them with salad, in a wrap, or in a fall-inspired buddha bowl.

vegan pumpkin nuggets in pan

Fall is my favorite season. Spending more time at home, slowly transitioning from iced latte to tea, matching yellow rain coats with my dog, Brussels sprouts, and pumpkins!

These vegan Pumpkin Nuggets are little pumpkin bites coated in crispy panko flakes. Absolutely delicious!

What I love about these pumpkin nuggets is that

  • they are soft and creamy on the inside and crispy on the outside
  • they are easy to make: boil, coat, pan-fry, done.
  • they are versatile. Combine them with salad, rice, potatoes, tacos, wraps, it will all taste good!
  • they taste like junk food but are veggie-based!
inside of vegan pumpkin nugget

And I have to warn you, these are quite addictive, I had a few days where I only ate these in different meals – with salad, rice or wedges, in pitas, in wraps or plain… there are just so many possibilities to integrate them into meals!

vegan pumpkin nuggets with brussels sprouts and wedges

How to make Vegan Pumpkin Nuggets

The Ingredients

You will need:

  • a hokkaido pumpkin
  • flour
  • panko flakes (you can sub panko flakes for fine breadcrumbs and vice versa, but a combination of both is giving a better texture and is making sure they are nicely coated)
  • fine breadcrumbs
  • spices: salt, paprika powder, dried rosemary
  • olive oil

For the seasoning, I used pretty much my go-to seasoning: salt, paprika, and dried rosemary. Because pumpkin and rosemary is such a good combo!

The basic steps

hokkaido pumpkin cut in chunks
Step 1: Cut the pumpkin in half. Spoon out the seeds. Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
boiling pumpkin chunks
Step 2: Boil the pumpkin chunks in water for about 10 minutes until soft but not mushy.
rinsing pumpkin chunks
Step 3: Strain and drain. Then let them cool off.
pumpkin chunk dipped in batter
Step 4: Dip them into the batter first…
pumpkin chunk coated in breadcrumbs
Step 5: … then coat them in breadcrumbs.
frying pumpkin nuggets
Step 6: Add them to the pan with oil and pan-fry until crispy on all sides. Alternatively, you could bake them, but they get a nicer golden color and will be crispier when fried in oil.
vegan pumpkin nuggets in pan
Step 7: Voilá! Golden, crispy pumpkin nuggets ready to get devoured!
vegan pumpkin nuggets with brussels sprouts and wedges
Vegan Pumpkin Nuggets | ElephantasticVegan.com

Uses for these vegan Pumpkin Nuggets are versatile. I’ve had them on a plate with white rice, salad, and pita bread, snacked them as they were or dipped in sauces, with wedges and Brussels sprouts, and stuffed them in pitas. They are so good for all kinds of meals!

Serve them with…

More savory vegan pumpkin recipes

Love it? Rate it!

I hope you enjoy these vegan Pumpkin Nuggets as much as I do! Let me know if you give them a try! 

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Cheers, Bianca

vegan pumpkin nuggets in pan

Vegan Pumpkin Nuggets

Elephantastic Vegan
Recipe for vegan Pumpkin Nuggets. Crispy on the outside, soft and creamy on the inside. These little pumpkin bites are perfect for wraps, pitas or to snack them as they are.
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Vegan
Servings 2 people
Calories 458 kcal

Ingredients
 
 

  • 1/2 hokkaido pumpkin (=2 cups/280g pumpkin chunks)
  • 1 tablespoon olive oil for the pan

Ingredients for the batter

  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1/4 teaspoon salt

Ingredients for the breading

  • 1/2 cup panko flakes *
  • 1/2 cup fine breadcrumbs *
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1 teaspoon dried rosemary

Instructions
 

  • Cut the pumpkin in half. Spoon out the seeds. Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
  • Boil the pumpkin in a pot with water until they get softer (approx. 10 minutes), they shouldn't be too mushy, though.
  • Strain and drain the boiled pumpkin bites. Let them cool off.
  • Mix the ingredients for the batter in one bowl.
  • In another bowl, mix the ingredients for the breading.
  • Dip them into the batter first, then toss them in the breadcrumbs until they are evenly coated.
  • Heat a pan with olive oil, and pan-fry the pumpkin pieces over medium to high heat on each side until they are nicely golden brown. Let them cool off a bit before serving because they are HOT. :)

Notes

*you can sub panko flakes for fine breadcrumbs and vice versa, but a combination of both is giving a better texture and is making sure they are nicely coated

Nutrition

Calories: 458kcalCarbohydrates: 83gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 1197mgPotassium: 1306mgFiber: 8gSugar: 10gVitamin A: 4771IUVitamin C: 42mgCalcium: 172mgIron: 5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating




Nancy

Saturday 19th of December 2020

Delicious recipe,My kids loves this recipe...

Tracy

Thursday 1st of November 2018

Made these bad boys for my wee one (13 months) my goodness they are incredible! So tasty and love the texture. Your website is brilliant so many great baby lead weaning ideas, thank you!

Bianca

Friday 2nd of November 2018

I'm so happy you both enjoyed them! :)

Pongodhall

Saturday 13th of October 2018

Lovely. I tend to use appe/paniyaram pan so less oil. I whizz up oats to coat as it keeps it budget for me. I use leftover veg, raw and cooked to make Buddha bowls and something like this makes a real difference.

Joan

Saturday 2nd of September 2017

Do you think these would turn out if I oven baked them? If so, at what temp/time? Thanks!

Bianca

Saturday 2nd of September 2017

I'm sure they will be fine, although they won't get such a nice golden color if you don't spray them generously in oil. I'd try baking them at 480°F / 250°C for 10-15 minutes. Would love to know how they turn out in the oven :)

Alex

Thursday 24th of November 2016

Can I use any other flour instead of chickpea flour, like would rice flour work as well?

Bianca

Friday 25th of November 2016

Not sure how it will turn out with rice flour, but I've tried using regular all-purpose flour for the coating batter and it worked too. I've had good results with soy flour as well, if you have that at home. :)