Learn how to make this easy, baked veggie nuggets recipe for the picky toddler (or picky adult too) in your house. These tasty bites have protein dense lentils and tons of vegetables like zucchini, carrots and peas. Bonus, they are vegan, dairy free and perfect for dipping in ketchup, homemade mayo, or tahini!
Kids love dipping, and I find it’s one of the easiest ways to get a toddler to try new things. If you’re looking for lentil recipes for kids, this is definitely one to try.
They don’t even need to know that these nuggets are completely wholesome and protein packed. They won’t see any lentils in this recipe. I gave my toddler some ketchup and he devoured 3 of these bad boys in no time!
Bonus, these nuggets are dairy free and plant based, making them suitable for anyone with lactose intolerance or on a vegan or vegetarian diet.
BIGGER BONUS – they’re oil free, and baked, NOT fried, making them low in fat and heart healthy too.
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.
Next, add the carrot and zucchini to your food processor with all the seasoning, and your drained lentils. Process until broken down, finely chopped and well combined. Then add the mixture to your bowl of breadcrumbs and add the corn and peas too.
Mix everything with a spatula before shaping your nuggets. Using your hands, roll the mixture into balls, roughly the size of golf balls and place on your prepared baking sheet. You should get about 20-24 balls.
Once you’ve rolled 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.
Bake in your preheated oven for 15 minutes before carefully flipping your nuggets. Return to the oven for an additional 15 minutes and let rest at room temperature for at least 5 minutes to allow your veggie nuggets to firm up.
As the nuggets are baking, prepare any dipping sauces you’d like to pair with these. My kids love ketchup, but I prefer these with my nut free homemade mayo.
These vegan nuggets will please the entire family, from picky toddlers to picky spouses. Enjoy!
Tips
- Do not sub for another lentil. This recipe works best with SPLIT red lentils. Regular lentils take longer to cook and are not as sticky, which is needed for this batter to hold well.
- Make sure your mixture is very finely processed before adding the peas and corn. You want your lentils, zucchini and carrots to be chopped up very finely so your batter will hold nicely.
- Roll the mixture into balls first, and then gently press them down on your baking sheet. If any break while doing so, re-shape them into a nugget shape. If they’re not holding before baking, they won’t hold together after baking.
- Do not add more peas or corn then the recipe calls for. Too many larger chunks will make the batter a little more difficult to hold into a nugget shape.
More healthy picky eater friendly recipes
- Healthy Broccoli Potato Soup
- Baked Chickpea Nuggets [Allergen Free]
- Cauliflower Buffalo Wings – Air Fryer Option
- Lentil Shepherd’s Pie [Vegan + GF + Oil Free]
- Baked Zucchini Tater Tots [V+GF]
- Cheesy Vegan Broccoli Rice Casserole
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
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 sea 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 30 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, homemade mayo, or tahini.
The texture of these nuggets are unreal! My toddler likes spice so I doubled the spices and added chili and cumin. These are not just for children! Made this recipe twice and excellent freezer recipe! I dip mine in vegan mayo and Fred’s red hot…so good!
Yum! Love your additions. Thanks so much for sharing with us Grace.
Hello! These are exactly what I was hoping to find a recipe for! Have you ever tried them with cooked chickpeas instead of lentils? I tend to have those on hand more often. Thanks for the recipe!!
I haven’t tried that with this recipe, but it may work. If they look like they’re not binding well, I’d add a flax egg.
Or you can try this chickpea nugget instead: https://thishealthykitchen.com/baked-chickpea-nuggets/
Hope you enjoy.
These were absolutely DELICIOUS! Definitely writing this one down in my recipe notebook to make again and again and again and again! (might have to go grab another one now haha). So yummy!
Aww yay! Thanks so much Ana, thrilled you’re enjoying! 🙂
I already know my family will love these! I want to make them and already have the ingredients on hand but worry if my bread, sprouted grain bread (ezekiel) would be ok and if it needs more of a binder should I just use egg?
Hi Alisha, if the mixture looks dry due to the bread, an egg can help if you’re able to have eggs. You could also try a flax egg if you’re avoiding eggs. Hope you love them and please report back once you give them a try. 🙂
These sound delicious! Do you (or readers) have instructions for cooking them in an air fryer?
I haven’t tried that, but I bet it would be great. I’d try around 400 degrees F and start checking on them around 10-15 minutes in, flip and continue cooking until crispy. Let me know if you give it a try.
Very tasty and easy to make. Love it.
Thrilled to hear it, thanks for sharing!
Wondering if these will cook as well in an air fryer?
Hi Aurelia, I haven’t tried that, but I think it would work! Let me know if you give it a try. 🙂
Just tried these out on my 7 and 5 year olds. They both gobbled them up with no complaints which is a huge win in this house! Thank you, will make these again.
Thanks so much for sharing Kiara, thrilled they both enjoyed.
Can you substitute carrots/zucchini for sweet potato?
I haven’t tried that, but it may work. Let me know if you give it a try.
I did, I used a bit of squash too. worked well!
How much of each did you use Becky?
These looks absolutely delicious and healthy. I would love to make them but I am a busy Mom. Is it ok if I make the mixture in the night and bake it the next afternoon for lunch?
Yes, that should fine. Hope you enjoy! 🙂
Made these yesterday with my 6 year old daughter. She’s such a great helper in my “healthy kitchen” 😆. She and I loved these and she took some in her school lunch box for today! Thanks for the great recipe Rosa.
Haha, thanks so much Cindy. I’m thrilled you both enjoyed these! 🙂
My batter is super wet. I couldn’t form these at all, just had to scoop them onto the tray. Any tips on how to make them more firm and moldable?
Hi Shelley, did you sub or possibly miss any of the ingredients? Did you add the bread? You can add some extra breadcrumbs to firm up the mixture.
I love this recipe. I love lentils while my wife absolutely HATES the taste or smell, to the point that for the 32 years we’ve been married I could not even cook lentils…I could only have them if we went to a restaurant. I made these last week and she absolutely LOVED them. Thank you.
My notes: I didn’t shred zucchini or carrots per recipe. I just chopped them and then put them in blender with lentils and came out just fine. I find this easier than having to shred zucchini and carrots.
This is a wonderful recipe.
Thank you.
Roberto
Thanks very much for the review Roberto! Thrilled you both enjoyed these and congrats on 32 years. 🙂
Unbelievably crispy considering no oil was added! I didn’t have a zucchini and my kids hate it anyways, so I just added extra baby carrots. Also, gluten free bread in the blender worked well. Kids dipped these in BBQ sauce, ranch, ketchup, guacamole, sriracha, etc.
Thanks for the feedback Kimery. Thrilled everyone enjoyed the nuggets! 🙂
I tried using cooked brown lentils, zucchini, and fresh corn kernels cut off one cob (omitted frozen peas). The patties got crumbly and didn’t hold together well. So I tried again with the same but added an egg to bind them. It worked, though not as crispy as with red lentils. My son called them poopy patties because of their color. Haha.
Hahaha, yes split red lentils are really the key ingredient here. 🙂
Very good and would make again. Kids liked them too, thanks!
Glad to hear it, thanks Tia!
Could I use packaged bread crumbs? If so, how much do you suggest?
The moisture from the fresh bread helps hold these together, so I’m not sure that’ll work.
Hi, my daughter is allergic to lentils and chickpeas. Could I substitute another type of bean such as navy or great northern?
Hi Anna Maria, I haven’t tested these with another bean, and split red lentils act as a great binder. If you decide to try another bean, I would use canned or cooked and add in a flax egg or two to help hold these together. Let me know if you give it a try.
I weigh everything in grams, how would a “cup” translate? Thank you
Hi Linda, approx 200g. Hope you enjoy!
Can i freze them?
Yes you may. Freeze in a single layer until solid and then you may store in a freezer safe container. I’d suggest layering with parchment paper as well so they are easier to remove when ready to use some.
Hi, Rosa
I am just about to make this for my 4.5 yr old grandson’s lunch tomorrow. Just wondering if it’s ok to prepare the mixture, and keep it in a Tupperware, till tomorrow, when I can then shape and oven bake them? would that be ok? Am being cheeky, but I’d appreciate your reply today, IF at all possible. 😉
Hi Jinuss, that should be fine. Hope he enjoys.
He LOVED them so much, he’s asked me to make him some more. BIG success. THANK YOU, Rosa.
Thanks so much for reporting back Jinuss. So glad he enjoyed these.
Love the lentil nuggets, made them a little bigger into sliders, yum
Thank you LuAnn, thrilled you enjoyed!
Thinner is better. So yummy and crunchy without any oil! I added 1/4-1/2 cup crispy onions to batter for extra flavor. Really good
Thanks Cari, glad you enjoyed. Crispy onions sound like a great addition.
Thanks for this tasty, family friendly recipe Rosa! I made these for the third time yesterday and finally leaving a comment. We love them! My girls dip them in vegan mayo and my husband and I use a little hot sauce. Delicious!
Thrilled you’re enjoying these Annie, thank you for the feedback!
Just made these delicious 😋
Now to get the grandkids to try them!!
Wonderful to hear! Thanks so much for the review Mary.
Do you bring the water to a boil and then remove from heat and put the lentils in, or do you boil the lentils for the full 30 minutes?
Thank you!
Hi Greg, just bring some water to a boil, on stove top or in a kettle is fine. Then pour the hot water over your lentils, (or add the lentils to the pot of water) soak for 30 minutes and then drain. Hope that helps, enjoy!
I had some confusion regarding the lentils. After 30 minutes they’re still somewhat hard…so I microwaved them to getting the temp up but now that I’ve combined everything they’re rather mushy/wet. My question is of the lentils are supposed to still be hard ish.
Hi Claire, the are you using SPLIT red lentils? Once soaked, they get quite soft, unless a different lentil was used.
Delish!! My 15-year-old helped and said she could make them on her own when I return to work and have dinner waiting for me 😻. She and I are vegan and this is such a simple and tasty entrée! Thanks for sharing!!
That’s wonderful June. What a great helper you have! So glad you both enjoyed.
My 2 year old (and me) love these! Just made them for the first time, doubled the peas as we didn’t have any corn and put in gloves of garlic instead of powder. I also needed to add an egg because it the mixture was a bit too crumbly when rolling. They’re delicious, my daughter gobbled them up! 😊 I made an avocado and Greek yoghurt dip to serve them with 😋👌
Thanks very much for the review Star. Thrilled you both enjoyed these. 🙂
My 15 month old loved them!!! Thanks for the great recipe Rosa!
My pleasure Julie. Thanks for the review! 🙂
Can you freeze them? If yes, how much time can you keep it in the freezer?
Hi Amielle, yes you may freeze leftovers for up to 2 months. Enjoy 🙂
Made a bunch of finger foods tonight for some friends and these were the first to finish. We all loved these, thanks for the recipe.
Glad to hear everyone enjoyed Krista! Thanks very much for the review.
I almost didn’t make them thinking my picky eaters would turn their nose up but I’m so glad I decided to try them anyway! They were a hit with my family, thanks so much for the recipe. Will make again.
Thrilled everyone enjoyed Beth. I appreciate the feedback. 🙂
These were terrible. I made them exactly as directed – my kids notes they smelled bad while cooking. One child was brave enough to try one and then very politely told me she didn’t like it. Frankly, neither did I. Frustrated that bought a bag of lentils, other organic ingredients, spent an hour on a weeknight for it all to end up in the trash.
I hate when that happens! I’m trying to decide if I should try these. Are the ingredients things your family would normally enjoy, or were you experimenting with new flavors? Could they have been “saved” by a dipping sauce (my go to solution)? Thanks for your feedback.
I don’t typically comment on these things but I tried these and my whole family loved them.
Joni if you look at Janet’s comment above, it seems like these are not ingredients her family typically uses since she specifically went to buy a bag of lentils to make these. If these are not ingredients you typically enjoy, it’s unfair (as is her rude comment) to assume you’d like them mashed together into a nugget form. I say try them Joni (if you like lentils and the veggies called for). Just my 2 cents!
Haha. I don’t usually comment either but the comment/review was so strong, I thought I would ask for clarification.Thanks for your reply. As chance would have it, I made them yesterday for dinner, and just now ate the few leftover ones for lunch. My husband and I thought they were great and will definitely be adding them to the rotation. Add me to the list of five star reviewers.
Can you use regular red lentils
I haven’t tried with regular lentils but if you give it a try be sure to report back.
Hi again Annette, regular lentils will not work for this recipe. They have to be split red lentils.
OMG thanks for the recipe! My picky 10 year old devoured them and asked me to make them again!! I love the ingredients and these are perfect to pack in her lunch box too!
Thanks so much for reporting back Georgia! Thrilled she enjoyed these. 🙂
Hi, thanks for this recipe, looks great. I made them this evening, just waiting to taste.
I just noticed that compared to your video my mixture is very wet? Do you remove the centre of the zucchini or anything because I notice your zucchini looks a lot drier than mine too?
Thanks again, Tabitha
Hi Tabitha, no I don’t cut the center out of the zucchini. Just shred it and add to the food processor. Hope you enjoy the nuggets!
Mine just break apart and wont hold 🙁
I followed the directions exactly! Any advice?
Hi Sarah, did you watch the video above? That should help with the preparation steps. Also, did you soak the lentils before mixing with the other ingredients? And lastly, are you using split red lentils for these or another variety?
Yes, I did everything as followed. I figured it out though, silly me. I just needed to blend them more 😅. Thank you!
No problem. Glad you figured it out. 🙂
Can cauliflower be substituted for the bread, if not, what vegetable can I substitute? Thanks
Hi Marion, I don’t think cauliflower would work to bind these nuggets. I haven’t tried these without the bread, but I think sweet potato or pumpkin would help hold these together. Let me know if you try it this way.
Hello! I’m very excited to try this recipe but I can’t find Split red lentils anywhere. Is there a difference between split and whole lentils? Can I use whole red lentils? Thanks!
Hi Tiffany, I love the excitement! The difference is that split lentils are faster cooking than whole lentils. When they are soaked in the hot water, they grow considerably and make a great binding agent. I haven’t tried this recipe with whole lentils but if you give it a go, I’d let the lentils soak a little longer. Please report back if you try it this way. 🙂
Love making these nuggets for the kids. They go really well with some potato wedges for a quick and easy dinner and also make a great alternative to sandwiches for my son’s school lunch box. It’s great knowing I send him off with a nice healthy option to enjoy. Us adults also love them too! Thanks for the recipe😊
Thanks so much for taking the time to leave your feedback Ali. I’m thrilled you love these nuggets so much. 🙂
Can I use chickpeas instead of lentils? Or Any alternative that you can recommend in place of lentils?
Hi Karen, I haven’t tried these without the lentils, but I do have these chickpea nuggets you might want to try instead.
Made these tonight and so tasty. My kids ate them up so naturally, I’m thrilled to find a healthy recipe that my kids will actually eat. Thank you!!
Wonderful Julie! So glad your kids enjoyed these nuggets. 🙂
I am looking forward to making this but even after soaking the lentils overnight they still seem like they need to be cooked. Should they be a soft consistency? Thanks!
Hi Laura, the lentils should have grown some and softened a little. But they will cook in the oven once you form your nuggets, so no, they don’t need to be cooked first. Just make sure you’re using split red lentils, and you should be good to go. Hope that helps. Enjoy!
Hi Rosa! That really helps, thanks so much. Can’t wait to make them 🙂
You’re welcome Laura, enjoy!
My entire family enjoyed these nuggets!! Thanks so much for the recipe.
You’re so welcome Elaine. Glad everyone enjoyed. 🙂
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.
That’s great, thanks so much for your feedback Ani!
Can you use green lentils for this?
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. 🙂
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!
Thanks so much Adrianne, hope you enjoy!
Great idea for a meatless Monday! Delicious recipe!!
I tried these last night – they are absolutely delicious! Full of flavour and a great addition to any meal.
Thanks Faye! So glad you enjoyed.
I can’t wait to try these out with my picky kiddos! They look so good!
YUM! These patties look so delicious and I love how easy it is to make. Perfect for a healthy dinner.
how well do these freeze? Should they be frozen before cooking or after?
Hi Joseph, I haven’t tried freezing them yet but I would try before baking.
My kids loved it! Such a huge hit at my house!
Yay!! So glad to hear that Toni. 🙂
What a fantastic healthy idea for children and adults alike. I can’t wait to try these out!
Thanks so much, hope you enjoy!
These look delicious! And what a healthy snack for the kids too, these will go down a treat in my house!
Thanks so much Michelle. A great for kids and adults for sure.
I love the idea of these healthy nuggets! So handy to keep a stock of these in the fridge for a healthy snack or for filling your salad bowls with! Can’t wait to try them.
Thanks Tania, hope you enjoy!
These were outstanding! Easy to make and very filling, probably because I ate so many of them myself, haha! Loved them.
So great to hear Demeter. Glad you enjoyed!
What a clever and tasty idea, not to mention healthy! I will definitely be making these regularly. So good!
Thanks so much Alexandra!
These look so delicious! What a great way to get in some veggies!
Thanks Jaime. I’m all for sneaking in veggies whenever I can. 🙂
These look like little bites of heaven! I’ll have to make these for my kids for an after school snack!
Thanks so much Beth!
I love that these are baked and not fried. Cannot wait to make them. I can see they will be very popular as appetizer. 🙂
Thanks Anita!
Love that these are baked! They sound absolutely perfect paired with the homemade tahini for dipping.
Thanks Tara, they’re such good dippers.
The kids love lentil nuggets and we make them all the time. It’s a great way to get the kids eat more veg.
Absolutely! Hidden veggies for the win. 🙂
such an easy way to sneak in veg! I’m going to put them on wraps for lunches!
Great idea!
Wow Rosa, these lentil nuggets is my idea of snack heaven! Can’t wait to try them!
Thanks so much Tania! Hope you enjoy.
I don’t eat lentils often but I should … there are so many yummy recipes like this nuggets.
I highly recommend them, lentils are so versatile.
I am always looking for healthy snacks! I love how easy these are and that they are baked not fried!
Thanks for the feedback Pam!
I love all the good things in these nuggets. They would be perfect on an appetizer tray.
Thanks Jere!
I have been trying to get my picky eater to eat more veggies! This is a great way
They’re so great for picky eaters!
I’m loving these Veggie Patties! I love that you used Lentils!
Thanks Shanika!
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!
The more dips the better! Couldn’t agree more. Thanks for your feedback Elaine.
These look really tasty. You wouldn’t have thought they were meatless just looking at them.
Thanks for the feedback Luci, they certainly are tasty!
Are you saying the bread should be toasted or just sliced bread that one puts in the toaster?
Hi Jim, just sliced bread that one puts in the toaster, but un-toasted. Hope you enjoy this recipe.
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.
Hi Stacy. Glad to hear you and your husband enjoyed these nuggets! 🙂