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Home » Recipes » Recipes

Vegan Pumpkin Nuggets

Published: Nov 6, 2020 by Bianca · This post may contain affiliate links · 18 Comments

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Vegan Pumpkin Nuggets
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...

  • Pan-Roasted Brussels Sprouts in Soy Sauce
  • Potato Wedges with Za’atar
  • Vegan Pumpkin Nugget Tacos
  • Thick Fluffy Tortillas from scratch

More savory vegan pumpkin recipes

  • 10+ Vegan Pumpkin Recipes to Try This Fall!
  • Pumpkin Goulash with Bread Dumplings
  • Vegan Pumpkin Basil Pinwheels
  • Roasted Pumpkin Hummus

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! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

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 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Vegan
Servings 2 people
Calories 458 kcal

Ingredients
 
 

  • ½ hokkaido pumpkin (=2 cups/280g pumpkin chunks)
  • 1 tablespoon olive oil for the pan

Ingredients for the batter

  • ½ cup all-purpose flour
  • ½ cup water
  • ¼ teaspoon salt

Ingredients for the breading

  • ½ cup panko flakes *
  • ½ cup fine breadcrumbs *
  • ½ teaspoon salt
  • ¼ 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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Comments

    5 from 7 votes (5 ratings without comment)

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    Recipe Rating




  1. Strength and Sunshine says

    October 18, 2016 at 7:17 pm

    Ahhh!!!! What!? I need these now!!! What a fun and delicious little meal :O Genius!!

    Reply
    • Bianca says

      October 18, 2016 at 8:43 pm

      Thanks, Rebecca! It's a really easy recipe but I was so happy with the result, that I had to share it :)

      Reply
  2. Natalie | Feasting on Fruit says

    October 19, 2016 at 5:22 pm

    This is the coolest savory pumpkin recipe I've seen all pumpkin season! I love little delicious finger food like these--such a creative pumpkin idea. I would undoubtedly eat the entire batch straight from the pan (because just look at that them and all their crispy golden color!) but I bet they would be delicious on top of a salad or veggies too :)

    Reply
  3. katy fox says

    October 21, 2016 at 7:09 am

    achhh so ein tolles rezept muss ich mal ausprobieren :) schaut richtig lecker aus :)
    perfekt für einen veganen tag in der woche :)
    glg katy

    http://www.lakatyfox.com

    Reply
    • Bianca says

      October 22, 2016 at 7:07 pm

      Dankeschön, Katy! Sie sind wirklich unglaublich gut, es fällt mir schwer noch andere Rezepte mit Kürbis auszuprobieren, weil ich immer bei denen hängen bleibe :)

      Reply
  4. Sarah | Vegan Chickpea says

    October 22, 2016 at 7:57 pm

    So creative and yet simple, i LOVE it!!! Can't wait to try.

    Reply
    • Bianca says

      October 26, 2016 at 8:21 pm

      Thank you, Sarah! You should really give them a try because they turned out amazingly well :)

      Reply
  5. janyce says

    November 05, 2016 at 9:08 pm

    These look delicious!!! I'm saving this recipe!!!

    Reply
    • Bianca says

      November 09, 2016 at 11:01 pm

      Yeay! Thank you, Janyce! I'm so happy to hear that :)

      Reply
  6. Alex says

    November 24, 2016 at 4:38 am

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

    Reply
    • Bianca says

      November 25, 2016 at 10:49 am

      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. :)

      Reply
  7. Joan says

    September 02, 2017 at 12:56 am

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

    Reply
    • Bianca says

      September 02, 2017 at 9:31 am

      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 :)

      Reply
  8. Pongodhall says

    October 13, 2018 at 12:11 pm

    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.

    Reply
  9. Tracy says

    November 01, 2018 at 3:53 am

    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!

    Reply
    • Bianca says

      November 02, 2018 at 10:48 am

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

      Reply
  10. Nancy says

    December 19, 2020 at 1:08 pm

    Delicious recipe,My kids loves this recipe...

    Reply
  11. Natoli Bari says

    October 16, 2021 at 11:00 pm

    Hey there. Love the idea of the recipe. could you write out how i could do this exact recipe but in the oven? i didn't want it fried with oil, u know, cos it isn't so health if veggies are fried!
    please consider this!!!!!!
    Nat

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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