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Veggie Nuggets

Yields1 ServingPrep Time4 hrsCook Time25 minsTotal Time4 hrs 25 mins

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

 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

Soak the lentils in cold water for 4 hours or overnight


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


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


Tip the breadcrumbs into a bowl and put to one side


Drain 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


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


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


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


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


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


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


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

Nutrition Facts

Serving Size About 15 nuggets depending on what size you make them