Lentil Veggie Nuggets Food

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 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.

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!

VEGETARIAN-BOLLYWOOD LENTIL BURGERS AND NUGGETS

Steps:

• Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole.
• Remove puree and add whole lentils.
• Add flour, Adjust consistency with more flour if too wet.
• Chill "batter" at least 20 - 30 minutes until firm. Can sit for a day no problem.
• Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger.
• Cook until done.
• Cool.
• Eat or Freeze.
• To Serve:.
• Microwave or let stand until defrosted if you froze them.
• Grill or microwave until hot through.
• Top with cheese if desired.
• Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.