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.
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!
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!
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
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!
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Cheers, Bianca
Vegan Pumpkin Nuggets
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. :)
Strength and Sunshine says
Ahhh!!!! What!? I need these now!!! What a fun and delicious little meal :O Genius!!
Bianca says
Thanks, Rebecca! It's a really easy recipe but I was so happy with the result, that I had to share it :)
Natalie | Feasting on Fruit says
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 :)
katy fox says
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
Bianca says
Dankeschön, Katy! Sie sind wirklich unglaublich gut, es fällt mir schwer noch andere Rezepte mit Kürbis auszuprobieren, weil ich immer bei denen hängen bleibe :)
Sarah | Vegan Chickpea says
So creative and yet simple, i LOVE it!!! Can't wait to try.
Bianca says
Thank you, Sarah! You should really give them a try because they turned out amazingly well :)
janyce says
These look delicious!!! I'm saving this recipe!!!
Bianca says
Yeay! Thank you, Janyce! I'm so happy to hear that :)
Alex says
Can I use any other flour instead of chickpea flour, like would rice flour work as well?
Bianca says
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. :)
Joan says
Do you think these would turn out if I oven baked them? If so, at what temp/time? Thanks!
Bianca says
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 :)
Pongodhall says
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.
Tracy says
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 says
I'm so happy you both enjoyed them! :)
Nancy says
Delicious recipe,My kids loves this recipe...
Natoli Bari says
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