Start by finely chopping or grating your leftover roasted vegetables, such as carrots and zucchini, until they’re very small and almost paste-like. Pat them dry with a paper towel to remove excess moisture, which helps the nuggets stay crispy.
Place the vegetables in a large mixing bowl and add the breadcrumbs, egg (or vegan binder), soy sauce, and garlic powder. Mix everything together until well combined; the mixture should hold together when pressed. If it feels too wet, sprinkle in a little more breadcrumbs.
Using your hands, scoop about two tablespoons of the mixture and shape it into small, flat nuggets or patties. Place each formed nugget on a parchment-lined baking sheet or a plate if frying.
If you like extra crunch, lightly coat each nugget in additional breadcrumbs or panko and set aside. For frying, heat oil in a skillet over medium heat until shimmering, about 160°C (320°F).
Cook the nuggets by baking in a preheated oven at 200°C (392°F) for 20-25 minutes, flipping halfway through, until they turn golden brown and crispy. If frying, cook in hot oil for about 3-4 minutes per side until they’re crisp and deep golden, then drain on paper towels.
Once cooked, let the nuggets rest for a few minutes to firm up. They should have a crunchy exterior with a tender, flavorful interior that bursts with umami. Serve hot with your favorite dipping sauce or a squeeze of lemon to brighten the flavors.
