Crunchy Veggie Nuggets with Vegan Honey Mustard Dipping Sauce

Indulge in a guilt-free delight with our Crunchy Veggie Nuggets accompanied by a delectable Vegan Honey Mustard Dipping Sauce. These nuggets are a wholesome blend of chickpeas, carrots, and mushrooms, seasoned to perfection and coated in a crispy pretzel breadcrumb crust. Paired with a tangy-sweet dipping sauce, these nuggets are sure to satisfy both vegans and non-vegans alike. Let’s dive into the recipe and discover how to create this irresistible plant-based treat.


Ingredients: For the Chickpea Mixture:

  • 1 can Chickpeas (Garbanzo Beans), rinsed, drained, and patted dry with paper towels
  • 1 Green Onion (Scallion), roughly chopped
  • 1 clove Garlic
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup fresh Italian Parsley

For the Carrot Mixture:

  • 1 large Carrot, roughly chopped
  • 1 7 oz. can Sliced Mushrooms, drained and squeezed completely dry using paper towels

To Make the Veggie Nuggets:

  • 1 tbsp Ground Flax mixed with 3 tbsp WATER, allowed to sit for 10 minutes
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Panko Breadcrumbs
  • Salted Pretzels, processed into fine crumbs
  • Oil of your choosing for frying

For the Vegan Honey Mustard Dipping Sauce:

  • 1/4 cup Vegan Mayonnaise
  • 2 tbsp Dijon Mustard
  • 1 tbsp Maple Syrup or Agave Nectar
  • 1 tbsp Apple Cider Vinegar
  • Salt and Pepper to taste


  1. Prepare the Chickpea Mixture:
    • In a food processor, combine the rinsed and drained chickpeas, green onion, garlic, salt, pepper, and fresh Italian parsley.
    • Pulse until the mixture is well-combined but still slightly chunky. Transfer to a mixing bowl.
  2. Prepare the Carrot Mixture:
    • In the same food processor (no need to clean), combine the roughly chopped carrot and drained, squeezed mushrooms.
    • Pulse until the mixture is finely chopped but not pureed. Transfer to the mixing bowl with the chickpea mixture.
  3. Form the Veggie Nuggets:
    • Add the flaxseed mixture, all-purpose flour, and panko breadcrumbs to the bowl with the vegetable mixture.
    • Stir until all ingredients are evenly incorporated.
    • Shape the mixture into small nugget shapes using your hands.
  4. Coat the Nuggets:
    • Roll each nugget in the pretzel crumbs until fully coated, pressing gently to adhere.
  5. Fry the Nuggets:
    • Heat oil in a skillet over medium heat.
    • Fry the nuggets in batches until golden brown and crispy on all sides, about 2-3 minutes per side.
    • Transfer to a paper towel-lined plate to drain excess oil.
  6. Make the Vegan Honey Mustard Dipping Sauce:
    • In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, maple syrup or agave nectar, and apple cider vinegar until smooth.
    • Season with salt and pepper to taste.
  7. Serve and Enjoy:
    • Serve the crispy veggie nuggets hot with the vegan honey mustard dipping sauce on the side.
    • Enjoy the delicious blend of flavors and textures with every bite!

Conclusion: With our Crunchy Veggie Nuggets and Vegan Honey Mustard Dipping Sauce recipe, you can enjoy a delightful plant-based snack that’s both satisfying and flavorful. These nuggets are packed with wholesome ingredients and coated in a crispy pretzel crust, making them a hit with vegans and non-vegans alike. Paired with a tangy-sweet dipping sauce, these nuggets are sure to become a favorite in your household. Treat yourself to this irresistible snack and elevate your plant-based culinary experience today!

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