Veggie Nuggets

By Jen Booker

August 12, 2017

Great for kids and nice as a healthy protein packed snack to dip in sweet chilli sauce

  • Prep: 4 hrs
  • Cook: 25 mins
  • Yields: About 15 nuggets depending on what size you make them


150g (1 cup) dried red lentils (Soaked for 4 hours or overnight)

2 slices wholemeal bread

1 medium carrot, grated

1 small courgette, grated

75g (1 cup) grated vegan cheese

50g (1/2 cup) frozen peas and sweetcorn (I use tinned corn)

1 tsp dried mixed herbs


1Soak the lentils in cold water for 4 hours or overnight

2Preheat the oven to 200c and line two baking trays with parchment paper

3Blitz the bread in a food processor until it reaches a breadcrumb consistency

4Tip the breadcrumbs into a bowl and put to one side

5Drain the lentils well and add them to the food processor with the grated carrot and courgette Blitz until all the lentils have broken down and the ingredients are well combined

6Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand

7Form the mixture into approximately 15 golf ball sized. Place on the baking tray and flatten with a spoon

8Bake in the oven for 20-25 minutes, turning after 15 minutes

9Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up)

10Serve straight away or keep in an airtight container in the fridge for 48 hours

11The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag

12Bake from frozen adding an extra 5 minutes to the cooking time


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