Vegetable Mixture:

Line a half sheet rimmed baking tray with parchment or a silicone baking mat. Set aside.

Add the potatoes to large stock pot. Cover with water and boil until fork-tender, about 10 minutes. With a slotted spoon, scoop potatoes into a large bowl to cool.

Add cauliflower, corn, peas, and garlic to the pot of boiling water, and boil for 8-10 minutes, or until tender. Pass vegetables through a colander to drain. Set aside to cool.

Meanwhile, add shredded carrots and parsley to the bowl of a food processor and pulse until smooth.

Add cauliflower, peas, corn, and garlic to the food processor, a few spoonfuls at a time, and pulse until smooth, pausing to scrape down the sides of the bowl as necessary.

Add pulsed vegetable mixture to boiled potatoes. With a potato masher or pastry blender, mash potatoes and vegetables until they reach the consistency of thick pudding or mashed potatoes.

Stir in the egg, followed by the all purpose flour, Parmesan cheese, fine sea salt, ground black pepper, and all of the dried spices.

Scoop onto prepared tray. Spread to distribute evenly, then use your hands to flatten into a rectangle approximately 10 x 12 inches in size and about  1/2-inch thick. Freeze on tray for at least one hour, or until firm enough to cut.*

Coating and Baking:

Preheat oven to 425° F (220° C). Line a clean half sheet rimmed baking tray with a silicone baking mat.

With a 1 3/4-inch or 2-inch round cutter, cut frozen vegetable mixture into discs. (If you don’t have a cutter, you can use your hands to shape the mixture into small patties.)

Dip each nugget in the beaten egg white, then toss in breadcrumbs to coat. Arrange on prepared tray.

Bake 15-20 minutes, flip with a flat metal spatula, then bake 15-20 minutes more, or until crispy and golden brown on both sides.

Serve baked veggie nuggets with buttermilk ranch dressing, sriracha ketchup, lemon aioli, blue cheese dip, healthy yogurt dip, or hot honey.

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days, or freeze in an airtight container for up to 1 month. Reheat in a 400° F (205° C) oven until cooked through.