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.
Servings 6 people
Calories 93kcal
Ingredients
- 3 cups pumpkin , chopped in chunks
Ingredients for the coating batter
- 1/2 cup chickpea flour
- 1/2 cup water
- 1/4 teaspoon salt
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
Instructions
- 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. :)
Nutrition
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