Veggie Nuggets with Cheesy Broccoli & Crispy Onions

Name: Veggie Nuggets with Cheesy Broccoli & Crispy Onions with hidden veggies for kids: carrot & cauliflower
Total time: 25m
Yield: 2
Ingredients: 10 piece Plant-based nuggets; 1 piece Garlic; 400 g Potatoes; 1 piece Carrot; 150 g Cauliflower florets; 250 g Broccoli; 30 g Crispy fried onions; 25 g Grated Gouda; 2 tablespoon [Plant-based] butter; 1 tablespoon Flour; 2 teaspoon Mustard; 1 tablespoon [Reduced salt] soy sauce; 300 milliliters Low sodium vegetable stock; [Plant-based] milk; to taste Salt and pepper

with hidden veggies for kids: carrot & cauliflower

4.0(176)

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Calories

722 kcal

Protein

23.4g protein

Difficulty

Easy

Veggie

Family

Allergens:

Tarwe
Gerst
Gluten
Soja
Melk (inclusief lactose)
Mosterd
May contain traces of allergens
Sesamzaad
Gluten
Pinda's
Noten

With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

5 piece

Plant-based nuggets

(Contains: Mosterd, May contain traces of allergens, Tarwe, Gerst, Gluten, Soja)

½ piece

Garlic

200 g

Potatoes

½ piece

Carrot

75 g

Cauliflower florets

125 g

Broccoli

15 g

Crispy fried onions

(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)

15 g

Grated Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Flour

1 teaspoon

Mustard

½ tablespoon

[Reduced salt] soy sauce

150 milliliters

Low sodium vegetable stock

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3020 kJ

Calories722 kcal

Fat31.9 g

Saturated Fat14.9 g

Carbohydrate82.9 g

Sugar12.7 g

Dietary Fiber18.7 g

Protein23.4 g

Salt3.2 g

Potassium1379.5 mg

Calcium93 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Pan

•Baking Sheet with Baking Paper

•Whisk

•Small Pan

•Potato Masher

Cooking Steps

Preheat the oven to 200°C and prepare the stock. Boil plenty of salted water in a large pot or saucepan.
Thoroughly wash or peel the potatoes, then cut both these and the carrot into rough pieces.
Boil the potatoes for 4 - 6 minutes.
Add the carrot and the cauliflower. Boil for 10 more minutes, then drain and set aside.

Boil plenty of salted water in another pot or saucepan for the broccoli. Cut the head of the broccoli into florets and dice the stem.
Parboil the broccoli for 2 - 4 minutes, then drain.
Transfer to one side of a parchment-lined baking sheet and scatter over the cheese.
Place the nuggets alongside and then transfer to the oven for 10 - 12 minutes.

Crush or mince the garlic.
Melt a knob of butter in a small pot or saucepan over medium heat. Fry the garlic with the flour for 1 minute.
Slowly whisk in the stock, then add the soy sauce and two thirds of the crispy onions. Cook for 2 minutes, whisking continuously.
Bring to a boil and then allow to simmer over low heat for 4 - 6 minutes.

Mash the potatoes, carrots and cauliflower with the mustard, a knob of butter and a splash of milk. Season to taste with salt and pepper.
Serve the mash with the broccoli and nuggets alongside.
Top the mash with the sauce and garnish with the rest of the crispy onions.