Weelicious Veggie Nuggets, Gluten-free! Print Recipe Print Recipe

Oh yes I did.

Kids. Valentines Day. Veggie Nuggets. ALL gluten-free!

I’m so excited!

One, the Weelicious cookbook and these amazing heart shaped veggie nuggets, which I was able to make gluten-free! I’m actually eating the leftovers while I write this. Serious. I can’t quit them.

Second, Wednesday for Wee Ones, a new bi-weekly series for the kiddos who’s tummy’s don’t like gluten. I’ve had multiple requests asking for help with their kids who are gluten-free. Now that I have a wee one I’ve never been more excited to help you mommy and daddy’s out.

I figured this is perfect cookbook feature to kick off this new series!

Catherine is the brains behind the Weelicious site and cookbook. Her food is unprocessed, made to work for the entire family and is sure to get those picky eaters eating healthy. She has recipes for babies, to toddlers to feeding the entire family. She also has an excellent cooking videos with her and her little adorable kids in the kitchen. It’s all brilliant.

The cookbook isn’t gluten-free, but has many (naturally) gluten-free options.

Now, lets talk about these nuggets.

They’re loaded with veggies, potatoes and coated with breadcrumbs. Trust me, you won’t even miss the meat. Plus, there’s no mystery ingredients and this is much less expensive then those frozen nuggets.

I knew my husband would be the true test. I was a little disappointed. I thought I wouldn’t have to share, but he continued to reach for more. It’s a good thing this recipe makes almost 50 nuggets!

We put the leftovers in the fridge, but I think I just finished off the last of the batch.

My little guy is a little too young to be a picky eater, but I’m planning ahead.

I figured fun shapes are the way to go and with Valentines Day just around the corner, I thought I’d make heart shaped veggie nuggets. Who wouldn’t want to eat these sweet hearts? In the book, she uses animal cookie cutters. Whatever shape you decide to use, I found the smaller ones work the best.

If you want to make these regular, use all purpose flour and regular breadcrumbs. Although, the gluten-free version is equally delicious and might feel better on those little tummy’s!

Weelicious Veggie Nuggets, Gluten-free

Slightly adapted from Weelicious Cookbook

PRINT Recipe


  • 2 large russet potatoes (I used 3 small), peeled and cut into 2-inch cubes
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 cup broccoli florets
  • 1/2 cup frozen corn kernels, defrosted
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup all purpose gluten-free flour – I used Pamela’s baking and pancake
  • 2 large eggs, whisked
  • 1 cup gluten-free breadcrumbs – I like the brand, Ians
  • cooking spray
  • ketchup or mustard for dipping


Line one baking sheet with parchment paper and another with foil, set aside.

In a large steamer pot, place potatoes and carrots in over boiling water and steam for 12-15 minutes.

Add in the broccoli and steam for an additional 5 minutes.

With kitchen tongs or a spoon, remove the potatoes, place in a bowl and mash them.

Place the corn, broccoli, and carrots in a food processor and pulse to finely chop.

Add chopped vegetables, salt, garlic powder, and onion powder to the mashed potatoes. Stir well to incorporate.

Spread mixture on prepared baking sheet with parchment paper, about 1/4-inch thick and freeze for 1 hour. *recommended to freeze no more than 1 1/2 hours

*note from the book: After previous step, place the breaded nuggets on a baking sheet and freeze up to 30 minutes. Remove from the freezer, place in a ziplock bag, label and freeze for up to 3 months. 

When ready, place the flour, eggs and breadcrumbs in three separate bowls.

Preheat oven 450 degrees F. Spray baking sheet (with foil) with cooking spray.

Remove pan from the freezer. With a cookie cutter, 1 to 2 -inches wide, cut out shapes from the potato/vegetable mixture. *if you don’t have a cookie cutter, you can cut into small squares with a knife.

Gently coat nuggets with flour, then the eggs, then the bread crumbs and then place on the baking sheet.

Lightly coat the nuggets with cooking spray. Bake for 10-12 minutes and then broil for 1-2 to make crispy.

Serve warm with ketchup or mustard. Enjoy!


Makes 40-50 nuggets


*gluten-free *dairy-free


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  • http://justforfoodies.blogspot.com/ Colette

    Won’t miss the meat, you say?
    I’m in!

  • caroline

    I love how cute these are! How perfect for valentines and I have to say, I’m so excited to be able to feed our little ones this type of thing soon! 😀

  • http://twitter.com/CarleneRD Carlene Thomas RD

    I’m glad you posted these! I write menus for some private schools and they could benefit from tasting what a veggie version would be like.

  • shelly (cookies and cups)

    These look fantastic!!! I am SO making these for my kiddos!

  • Abby @ The Frosted Vegan

    I would eat these (and maybe feed them to my mister to get him to eat more veggies), they look so so good!

  • Amanda

    SO smart… and they look good too!! What a wonderful series!

  • http://twitter.com/HerLittleDogToo Leslie

    so cute! love the heart shapes! they look so yummy!

  • Aimee @ Simple Bites

    Yes! Love these and know Clara would,too. Pinning..

  • Maria

    I want to make these for Caleb!

  • http://bakingyogi.blogspot.com/ Alyssa Gohn

    Psh, I don’t have kids. I want to make these for myself.

  • http://twitter.com/bekatelyn Katie Muirhead

    Can you freeze them? Not sure my girls could down 50 in one sitting.

  • http://www.facebook.com/people/Stacey-Pelster/60100036 Stacey Pelster

    These look great! I did a similar recipe but not veggie nuggets – chicken instead, but still gluten free. Nice job! http://www.glutenfreefamilies.com

  • http://twitter.com/amandaformaro Amanda Formaro

    What a great idea! I’ll probably try these for myself 🙂

  • http://twitter.com/wvanillasugar Warm Vanilla Sugar

    So fun! The little hearts are super cute, but these look tasty too!

  • jen ramos

    oh my, those are so cute! they look and sound delicious!



  • WithStyleGrace

    me too!

  • Heather

    What’s up with your page?? I can’t read the page, it’s full of little squares that cover your content. And I really want to see how to make these veggie nuggets!

  • Heather

    The page has suddenly smartened up and I can read it now! These look great but we have an egg allergy in our house. Any ideas what to replace them with in this recipe?

  • Rachel Cooks

    I’m in love with these and I’m sure my daughter would be too!

  • http://twitter.com/HipFoodieMom1 Alice Choi

    OMG, I love this!! and they are so cute too!! Thank you for sharing!

  • http://twitter.com/Top6andGluten Megan

    Excited to try this creative recipe!!

  • Lori O’Dea

    If you haven’t tried Tall Papa seasoned GF breadcrumb this would be the perfect recipe to give it a twist. 3 great flavs. Italian seasoned, citrus lime, and Cajun spice. They’re amazing!

  • Kate

    Made these and froze after breading… any idea what temp and how long I should bake/broil from frozen? Thanks!

  • http://www.facebook.com/stephaniemarierick Stephanie Marie Rick

    I found these to be too mushy still, even though the outside got crispy. I didn’t hate them, but I prob won’t make them again.

  • Brandy

    Pamelas® pancake mix isn’t dairy free…which is a bummer because my gf/df little one loved it before she went df too!

  • jaskirat

    how can I substitute eggs please can anyone help. Thanks a lot.