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one green planet

Craving chicken nuggets? Make a swap to this whole-food, plant-based alternative. Crispy on the outside, tender on the inside, they’re a great finger food for kids. Enjoy fresh out of the oven or as a leftover (even cold!)

Lentil Nuggets with Sweet and Sour Sauce [Vegan]

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Cooking Time



For the Lentil Nuggets

  • 1 cup dried red lentils (rinsed)
  • 1 1/2 cups water
  • 2 cups rolled oats
  • 1/2 bell pepper
  • 2 garlic cloves
  • 1/4 cup ground flaxseed
  • 1 tablespoon onion powder
  • 2 teaspoon dried basil
  • 2 teaspoon cumin powder

For the Sweet & Sour Sauce

  • 1/3 cup apple cider vinegar
  • 2 tablespoons tamari (or soy sauce)
  • 10 pitted Deglet dates
  • 1 garlic clove
  • 1-2 tablespoon water (optional)


For the Lentil Nuggets

  1. Place the rinsed lentils and water in a medium saucepan over medium heat. Bring to a boil, reduce heat, cover and let sit for 15 minutes or until lentils have soaked up the water.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place the oats in a food processor and pulse 3-4 times to break into small pieces (but avoid turning it into flour). Pour into a large bowl.
  4. Add bell pepper and all remaining ingredients to food processor and blend until no large chunks remain. Add cooked lentils to food processor and blend until ingredients are combined.
  5. Add lentil mixture to oats and stir to combine.
  6. Form mixture into golf ball sized balls, place on parchment lined baking sheet and press flat to form nuggets.
  7. Bake for 20 minutes, flip and then bake for an additional 10 minutes.
  8. Allow to cool for 10 minutes before serving (they will firm as they cool).

Sweet & Sour Sauce

  1. Add all ingredients except water to a food processor. Blend until smooth, stopping to scrape down sides as needed. If sauce is too thick, add water, 1 tablespoon at a time.
For the Sweet & Sour Sauce


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