Oil-Free Healthy Vegan Baked Lentil Nuggets
These are everything you want in a nugget, they are crispy, high in protein, tender in the middle, crunchy on the outside, and absolutely perfect dipped in the sweet mustard dip that’s also featured in this recipe.
Ingredients
- 1 cup/200g split red lentils soaked in boiling hot water for 30 minutes
- 1 medium zucchini/courgette grated and squeezed off the excess water
- 1 large carrot grated squeezed off the excess water
- 1/2 cup + 2 tbsp/80g of breadcrumbs
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/2 tsp paprika
Instructions
- Preheat your oven to 400F/200C and line a large baking tray with parchment paper.
- Drain your lentils once soaked and add them to the food processor along with your grated carrot, zucchini/courgettes and all the seasonings. Process until broken down and well combined, stopping to scrape the sides as needed.
- 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, tahini or with hummus!
Notes
These nuggets will keep well in the fridge for up to 4 days. Reheat them in the oven make them crispy again.
Nutrition
Serving: 1servingCalories: 186kcalFat: 3.2gProtein: 4.4gCarbohydrates: 29.3g
Tried this recipe?Let us know how it was!