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Baked Lentil Veggie Nuggets

Veggie Lentil Nuggets on plate with tray of nuggets behind

These lentil veggie nuggets are perfect for the picky toddler in your house. (Or picky adults too!) Dip them in some ketchup, Vegenaise, or Homemade Tahini! Kids love dipping, and I find it’s one of the easiest ways to get a toddler to try new things. They don’t even need to know that these nuggets are completely wholesome and protein packed. I gave my fourteen month old some ketchup and he devoured 3 of these bad boys in no time! Plus these nuggets are dairy free and plant based, making them suitable for anyone with lactose intolerance or on a vegan diet. AND they’re oil free, and baked, NOT fried!

Veggie Lentil Nuggets Dipped in Vegenaise

To prepare your veggie nuggets

Put your lentils to soak in boiling hot water first. Let them sit for about 30 minutes before draining them. In the meantime, start prepping your veggies and breadcrumbs. Place your bread slices in your food processor and process until a breadcrumb consistency is achieved. Then transfer to a large bowl. Now add the carrot and zucchini to your food processor with all the seasonings, and your drained lentils. Process until broken down and well combined. Then add this mixture to your bowl of breadcrumbs, add the corn and peas to the same bowl if you haven’t already.

Veggie Nuggets Prep collage

Mix everything with a spatula before forming your veggie nuggets. Using your hands, make balls, roughly the size of golf balls and place on your prepared baking sheet. You will form about 20 balls.

Lentil Veggie Nuggets rolled into balls on baking sheet

Once you’ve used up all your batter, flatten each ball gently using your hands or a spoon, into a disc shape. Use caution to avoid breaking them, and reshape if necessary.

Lentil Veggi Nuggets flattened into disc shapes on baking sheet

Then bake in your preheated oven for 15 minutes before carefully flipping them. Return to the oven for an additional 10 minutes and let rest at room temperature for at least 5 minutes to allow your veggie nuggets to firm up. Then go ahead and enjoy!

Lentil Veggie Nuggets dipping in ketchup

Lentil Veggie Nuggets with bite taken

Want more recipes that kids and adults alike, love to dip? Try these!

lentil veggie nuggets pin

Veggie Lentil Nuggets on plate with tray of nuggets behind

Baked Lentil Veggie Nuggets

Course: Main Course, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 5 Servings (Makes 20 nuggets)
For the picky toddler (or adult) in your house, these lentil veggie nuggets are sure to be a winner! Perfectly tasty, yet made using wholesome ingredients.
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Ingredients

  • 1 cup split red lentils soaked in boiling hot water for 30 minutes
  • 1 medium zucchini grated
  • 1 large carrot grated
  • 2 slices whole grain sliced bread untoasted, gluten free if needed
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp paprika

Instructions

  • Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.
  • Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.
  • Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.
  • Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.
  • Bake for 25 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, veganaise, or tahini.
Serving: 4Nuggets | Calories: 179kcal | Carbohydrates: 32g | Protein: 11g | Fat: 1g | Sodium: 299mg | Potassium: 538mg | Fiber: 12g | Sugar: 3g | Vitamin A: 46% | Vitamin C: 15.5% | Calcium: 4.1% | Iron: 18.9%
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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57 Comments

  1. Ani


    Found this recipe on Pinterest and had to try it! I am so glad I did, it’s delicious! Thanks for this perfect family friendly recipe! My kids LOVED them and had no idea they were vegan.

    • rosa

      Hello Tracey, I haven’t tried with green lentils. I find red lentils the stickiest for holding ingredients together. If you do try with green lentils, rather than soak, you should cook them first, or use canned. I’d love to hear how they turn out if you decide to try it this way. 🙂

  2. Adrianne


    These look healthy and delicious!! I initially thought you were using quinoa but on closer look I realised it was lentils, cool, what an interesting combination. This is a recipe on my to cook list now, cheers!

  3. Demeter


    These were outstanding! Easy to make and very filling, probably because I ate so many of them myself, haha! Loved them.

  4. Elaine


    It is perfect for picky everyone and picky everything! 🙂 Delicious nuggets that are great to entertain. I prefer having at least three different dips though to properly enjoy nuggets like these!

  5. Stacy

    Can’t believe my husband enjoyed these nuggets. He is huge meat eater but almost ended up eating them all. Very filling and easy to make.

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