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.
Grace says
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!
Rosa says
Yum! Love your additions. Thanks so much for sharing with us Grace.
Jenbro says
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!!
Rosa says
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.
Ana says
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!
Rosa says
Aww yay! Thanks so much Ana, thrilled you’re enjoying! 🙂
Alisha says
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?
Rosa says
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. 🙂
WEA says
These sound delicious! Do you (or readers) have instructions for cooking them in an air fryer?
Rosa says
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.
Aurelia says
Very tasty and easy to make. Love it.
Rosa says
Thrilled to hear it, thanks for sharing!
Aurelia says
Wondering if these will cook as well in an air fryer?
Rosa says
Hi Aurelia, I haven’t tried that, but I think it would work! Let me know if you give it a try. 🙂
Kiara says
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.
Rosa says
Thanks so much for sharing Kiara, thrilled they both enjoyed.
Stevie says
Can you substitute carrots/zucchini for sweet potato?
Rosa says
I haven’t tried that, but it may work. Let me know if you give it a try.
Becky says
I did, I used a bit of squash too. worked well!
Matthew says
How much of each did you use Becky?
Mamtha says
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?
Rosa says
Yes, that should fine. Hope you enjoy! 🙂
Cindy says
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.
Rosa says
Haha, thanks so much Cindy. I’m thrilled you both enjoyed these! 🙂