Lentil Nuggets Recipe By Tasty Recipes

LENTIL VEGGIE NUGGETS

Steps:

• Soak the lentils in cold water for 3-4 hours or overnight.
• Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
• Blitz the bread in a food processor until it reaches a breadcrumb consistency. Tip the breadcrumbs into a bowl and put to one side.
• Drain the lentils well and add them to the food processor with the grated carrot and courgette. Blitz until all the lentils have broken down and the ingredients are well combined.
• Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand.
• Form the mixture into approximately 15 golf ball sized balls. Place on the baking tray and flatten with a spoon.
• Bake in the oven for 20-25 minutes, turning after 15 minutes.
• Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up).
• Serve straight away or keep in an airtight container in the fridge for 48 hours.
• The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag. Bake from frozen adding an extra 5 minutes to the cooking time.

BAKED LENTIL VEGGIE NUGGETS

Steps:

• 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.

LENTIL NUGGETS RECIPE BY TASTY

Steps:

• In a medium bowl, soak the lentils in cold water for 3 hours.
• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• In a food processor, combine the soaked lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
• Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
• Bake for 20 minutes, flipping halfway, until golden brown.
• Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
• Allow to cool 5 minutes.
• Enjoy!

VEGGIE NUGGETS RECIPE BY TASTY

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!

MIXED VEGETABLE NUGGETS RECIPE BY TASTY

Steps:

• In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
• Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.
• Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
• Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.
• Bake for 20 minutes, flipping halfway, until golden brown.
• Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

LENTIL "MEATBALLS" RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!