How do I ensure my lentil nuggets firm up properly?

Allowing the baked nuggets to cool for 10 minutes after baking is crucial, as they will firm up significantly during this time.

Can I make the sweet and sour sauce ahead of time?

Yes, the sweet and sour sauce can be prepared in advance and stored in an airtight container in the refrigerator until ready to serve.

What kind of lentils are best for these nuggets?

The recipe specifically calls for dried red lentils, which cook down quickly and contribute to the nuggets' texture.

How can I prevent the oats from turning into flour in the food processor?

Pulse the oats only 3-4 times to break them into small pieces, avoiding over-processing to maintain some texture.

What if my sweet and sour sauce is too thick?

You can add 1-2 tablespoons of water to the sauce while blending if you prefer a thinner consistency.

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Lentil Nuggets with Sweet and Sour Sauce
[Vegan]

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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Golden-brown baked lentil nuggets arranged on a plate, drizzled generously with a glossy, dark sweet and sour sauce, garnished with fresh herbs.

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Lentil
Sauce

Lentil Nuggets with Sweet and Sour Sauce [Vegan]

250

Dairy Free

Vegan

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!)

Ingredients You Need for Lentil Nuggets with Sweet and Sour Sauce [Vegan]

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)

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How to Prepare Lentil Nuggets with Sweet and Sour Sauce [Vegan]

For the Lentil Nuggets

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.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
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.
Add lentil mixture to oats and stir to combine.
Form mixture into golf ball sized balls, place on parchment lined baking sheet and press flat to form nuggets.
Bake for 20 minutes, flip and then bake for an additional 10 minutes.
Allow to cool for 10 minutes before serving (they will firm as they cool).

Sweet & Sour Sauce

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.