Start by preparing your vegetables: peel and grate the carrots and zucchini. Use a clean towel or cheesecloth to squeeze out as much excess moisture as possible; this helps the nuggets stay crispy.
In a small bowl, whisk together the ground flaxseed and water. Let it sit for about 5 minutes until it thickens into a gel-like consistency, acting as a binder.
In a large mixing bowl, combine the grated vegetables, seasoned panko breadcrumbs, the flaxseed gel, smoked paprika, garlic powder, and salt. Mix everything thoroughly with a spatula until the mixture holds together when pressed.
Shape the mixture into small nuggets, about 1.5 inches long, using your hands or a small scoop. Place each on the prepared baking sheet lined with parchment paper.
Lightly spray or brush the nuggets with olive oil to encourage crispiness during baking. This helps develop a golden crust.
Bake the nuggets in a preheated oven at 200°C (390°F) for about 20–25 minutes, flipping them halfway through. Look for a deep golden color and crispy edges.
Once baked, remove the nuggets from the oven and let them rest for a few minutes. They should feel firm yet tender inside and have a satisfying crunch on the outside.
Serve the veggie nuggets hot with your favorite dips like tahini, vegan mayo, or a splash of lemon for extra brightness. Enjoy the crispy, veggie-packed bites!
