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Lentil Nuggets

by Merle O'Neal featured in Healthy Veggie Nuggets 4 Ways

Under 30 min

Inspired by yummymummyclub.ca

Under 30 min

Ingredients

for 6 servings

  • 1 ½ cups
    lentils (255 g)
  • 1 carrot, sliced
  • ½ cup
    corn (85 g)
  • ½ cup
    pea (75 g)
  • 1 cup
    shredded cheddar cheese, we used vegan (115 g)
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • ½ teaspoon
    red pepper flakes
  • 1 clove garlic

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Preparation

  1. In a medium bowl, soak the lentils in cold water for 3 hours.
  2. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
  3. In a food processor, combine the soaked lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
  4. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  5. Bake for 20 minutes, flipping halfway, until golden brown.
  6. Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
  7. Allow to cool 5 minutes.
  8. Enjoy!
 

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