Baked Lentil Veggie 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.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 6 Servings (Makes 24 nuggets)
- 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
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.
Serving: 4Nuggets | Calories: 179kcal | Carbohydrates: 32g | Protein: 11g | Fat: 1g | Sodium: 299mg | Potassium: 538mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2300IU | Vitamin C: 12.8mg | Calcium: 41mg | Iron: 3.4mg