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!
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.
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.
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.
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!
Last Updated on