Can I prepare the nugget mixture ahead of time?

Yes, you can prepare the lentil and veggie mixture and store it in an airtight container in the refrigerator for up to 24 hours. When ready to cook, form and bread the nuggets, then bake as directed.

What can I substitute for spelt flour in the nugget mixture and breading?

For the nugget mixture, you could try all-purpose flour or a gluten-free all-purpose blend. For the breading stations, a gluten-free all-purpose flour blend would work, and ensure your breadcrumbs are also gluten-free if needed.

How should I store leftover Red Lentil Veggie Nuggets?

Store cooled leftover nuggets in an airtight container in the refrigerator for up to 3-4 days. Reheat them in an oven or air fryer to maintain crispiness.

What are some good serving suggestions for these vegan nuggets?

These versatile nuggets pair well with a side of vegan ranch, a simple green salad, roasted sweet potatoes, or even tucked into a wrap with fresh veggies and a creamy sauce.

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Red Lentil Veggie Nuggets
[Vegan]

PG By: Pralines and Greens

Author Bio

Comforting recipes that cultivate wellness by using delicious, whole foods. Pralines and Greens has recipes that... Read More

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A plate of golden-brown, crispy vegan red lentil veggie nuggets, garnished with fresh parsley, served with a side of creamy dipping sauce.

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Red Lentil

Red Lentil Veggie Nuggets [Vegan]

296

Dairy Free

These Red Lentil Veggie Nuggets are a recipe that the whole family will love! These are fun for snacks or meals or tucked into lunch boxes. You can serve them either warm or cold, with some ketchup or honey-mustard sauce on the side for dipping.

Ingredients You Need for Red Lentil Veggie Nuggets [Vegan]

1 cup red lentils, rinsed well
2 cups cauliflower florets
2 medium carrots, chopped into large chunks
1/2 red onion, chopped into large chunks
1 tablespoon coconut oil
1 cup frozen peas
2 cloves garlic, minced
2 tablespoon nutritional yeast
1 tablespoon Italian seasoning
2 tablespoons maple syrup
1/4 teaspoon nutmeg
1/2 cup spelt flour
1 teaspoon salt, divided

Breading station 1:

3/4 cup spelt flour
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Station 2:

3/4 cup non-dairy milk
1 teaspoon Dijon mustard

Station 3:

2 cups breadcrumbs
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

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How to Prepare Red Lentil Veggie Nuggets [Vegan]

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Add the lentils, water and 1/2 teaspoon salt into a medium-sized pot. Cover and cook until the lentils are tender, about 10 minutes. Drain off the excess water and set aside.
While the lentils are cooking, add the cauliflower, carrots and onions into a food processor or Vitamix. Process until the mixture has been cut into small pieces.
Heat a medium-sized nonstick pan over medium heat. Add the oil and the processed veggie mixture. Sauté until softened, about 10-12 minutes.
Add in the frozen peas and cool until the peas are defrosted and all the water has been cooked out of the mixture. Add in the garlic, nutritional yeast, Italian seasoning, maple syrup, nutmeg and 1/2 teaspoon salt. Stir to combine and set aside.
Add the cooked lentils to the food processor or Vitamix. Process until they form a paste. Scoop this mixture into a large bowl, add the cooked veggie mixture and stir to combine. Add 1/2 cup of the spelt flour and stir well to combine. Set aside.
Next, set up the breading stations. In three separate bowls, whisk together the ingredients for each station. Line them up on the counter.
Scoop a small spoonful of the red lentil and veggie mixture and form it into a nugget shape. Coat the nugget with flour from station 1. Then, dip it in liquid at station 2. Lastly, coat the nugget with breadcrumbs from station 3, pressing the breadcrumbs gently onto the nuggets to encourage sticking. Place the nuggets onto the baking sheet and repeat with the remaining mixture.
Bake the nuggets for 25 minutes, flip and bake for another 25 minutes. Let the nuggets cool for about 10 minutes prior to serving.

Notes

If you are gluten-free, this recipe works equally well with garbanzo bean flour instead of flour and gluten-free breadcrumbs. You can make your own breadcrumbs as well: Just take a slice of bread and place it in the oven at 350°F for about 30 minutes. Let the bread cool completely then break it into pieces and process in a food processor.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.