Pumpkin Nuggets

It´s pumpkin season –they are everywhere! So many recipes we can use fresh pumpkin for.

Nuggets are a perfect example! These are delicious- they make a great side dish for the holidays or for any meal of the week. Your kids will love these. Give them a try!

INGREDIENTS

For pumpkin

• 1/2 hokkaido pumpkin or sugar pumpkin (=2 cups/280g pumpkin chunks)
• 1 tbsp. olive oil for the pan

For the batter

• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk of choice made with the NutraMilk (I used cashew pumpkin milk)
• 1 tbsp. nut butter (almond, cashew or cashew pumpkin butter are good choices)
• 1/4 tsp. salt

For the breading

• 1/2 cup panko flakes* (regular or gluten-free)
• 1/2 cup fine breadcrumbs * (regular or gluten-free)
• 1/2 tsp. salt
• 1/4 tsp. paprika powder
• 1 tsp. dried rosemary

For cashew pumpkin milk

• 1/2 cup (75g) cashews
• 1/3 cup (45g) pumpkin seeds
• 1/8 tsp. Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making fresh cashew pumpkin butter & milk with the NutraMilk:

• Place cashews & pumpkin seeds in the NutraMilk container.
• Press Butter cycle, set for 3 minutes. Press Start.
• Open container lid. If, necessary, set for an additional 1-2 minutes for a creamier butter. Take out 1 tablespoon for recipe and continue to make milk.

• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense.
• Press Start and open spigot to fill your storage container.

• Cut the pumpkin in half. Spoon out the seeds.

• Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
• Boil the pumpkin in a pot with water until they get softer (approx. 10 minutes), they shouldn't be too mushy, though.
• Strain and drain the boiled pumpkin bites. Let them cool off.
• Mix the ingredients for the batter in one bowl.
• In another bowl, mix the ingredients for the breading.

• Dip them into the batter first, then toss them in the breadcrumbs until they are evenly coated.

• Heat a pan with olive oil, and pan-fry the pumpkin pieces over medium to high heat on each side until they are nicely golden. Let them cool off a bit before serving. Enjoy!

Notes: you can sub panko flakes for fine breadcrumbs and vice versa, but a combination of both is giving a better texture and is making sure they are nicely coated.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Elephantastic Vegan.