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
📖 Recipe
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
- ¼ cup frozen peas
- ¼ cup frozen corn
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
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.
Shelley
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?
Rosa
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.
Roberto
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
Rosa
Thanks very much for the review Roberto! Thrilled you both enjoyed these and congrats on 32 years. 🙂
Kimery
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.
Rosa
Thanks for the feedback Kimery. Thrilled everyone enjoyed the nuggets! 🙂
Kimery
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.
Rosa
Hahaha, yes split red lentils are really the key ingredient here. 🙂
Tia
Very good and would make again. Kids liked them too, thanks!
Rosa
Glad to hear it, thanks Tia!
Lesley
Could I use packaged bread crumbs? If so, how much do you suggest?
Rosa
The moisture from the fresh bread helps hold these together, so I’m not sure that’ll work.
Anna maria
Hi, my daughter is allergic to lentils and chickpeas. Could I substitute another type of bean such as navy or great northern?
Rosa
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.
Linda
I weigh everything in grams, how would a “cup” translate? Thank you
Rosa
Hi Linda, approx 200g. Hope you enjoy!
Khaleda Ahmed
Can i freze them?
Rosa
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.
Jinuss
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. 😉
Rosa
Hi Jinuss, that should be fine. Hope he enjoys.
Jinuss
He LOVED them so much, he’s asked me to make him some more. BIG success. THANK YOU, Rosa.
Rosa
Thanks so much for reporting back Jinuss. So glad he enjoyed these.
LuAnn
Love the lentil nuggets, made them a little bigger into sliders, yum
Rosa
Thank you LuAnn, thrilled you enjoyed!