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+ servings

Vegan Pumpkin Nuggets

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.
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 93kcal
Author Elephantastic Vegan


  • 3 cups pumpkin , chopped in chunks

Ingredients for the coating batter

Ingredients for the breading

  • 1 cup panko flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1 teaspoon dried rosemary
  • olive oil for the pan


  • Boil the pumpkin in a pot with water until they get softer, they shouldn't be too mushy, though.
  • Mix the ingredients for the coating batter.
  • Mix the ingredients for the breading.
  • Drain the boiled pumpkin bites and toss them in the breading batter, then toss a few pieces into the breading. Give it a good mix so it's coated on all sides. Repeat until all the pumpkin pieces are coated.
  • Heat a pan with olive oil, and pan-fry the pumpkin pieces on each side until they are nice golden brown. Let them cool off a bit, before serving because they are HOT. :)


Calories: 93kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Sodium: 371mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4980IU | Vitamin C: 5.2mg | Calcium: 35mg | Iron: 1.4mg