chicken nuggets! No wait. Better than that. Vegan Lentil Nuggets! Yay! These little bites are super crunchy, super healthy and super easy to make. It’s packed with just a handful of simple, plant-based ingredients: lentils, spinach, tofu, and panko breadcrumbs.
We wanted to give you a great tasting vegan nugget that can stand up to the classic crunchy snack. In addition, we thought that the texture would be important. So we matched the ingredients until we got that chewy texture you get from traditional nuggets.
Then we thought, what’s the point of eating vegan if it’s not super healthy? We baked these veggie nuggets in the oven instead of deep frying them and we left out all the unnecessary fats to make them as lean as possible.
Good nuggets, whether vegan or not, need a dip. A good. If you have a favorite in mind, go for it! If not, here are some of our sauce recipes that we think you would enjoy:
Aside from having a sweet green heart, these lentil nuggets give you a good chunk of the nutrients you need for a balanced meal. That’s because they contain carbs, protein, fiber, and vitamins — all from plant sources. You can check the nutrition tab above to learn more, or jump right below and have fun!
The standard ingredients make 12 nuggets and Each patty has 110 calories. As a serving suggestion We recommend three nuggets per person.
frequently asked Questions
How can I make these nuggets gluten free?
Although we used flour and breadcrumbs in this lentil nuggets recipe, you can make it gluten-free if you’d like.
To do this, swap out the whole wheat flour used in the filling for a gluten-free alternative like oat, almond, coconut flour, or corn flour.
For the gluten-free coating, make a flaxseed and water batter instead. Mix 20 g (0.7 oz) of ground flaxseed and 50 ml (1.76 fl oz) of water and allow to soak in the refrigerator for 10 minutes. The seeds form a thick, gel-like mixture called “flax egg.”
Finally swap the classic breadcrumbs for the gluten-free alternative or create a delicious low-carb breadcrumb mixture with nuts and seeds. Finely grind the almonds and pumpkin seeds in a food processor and spread them over the nuggets.
Check out our gluten-free seafood arancini recipe for more tips.
Can I make nuggets without oil?
Absolutely! Instead of frying the nuggets, you can bake them in the oven at 220°C (425°F) for 30 minutes, turning them halfway through the cooking time. Lightly brush the baking sheet with vegetable oil for an extra crispy result.
Alternatively, you can also prepare the nuggets in the hot air fryer. It makes them incredibly crispy in half the time, no oil required.
Can I freeze these nuggets?
While best enjoyed right away, you can also freeze these nuggets.
Transfer any uncooked or cooked lentil patties to a freezer-friendly container and store for up to three months.
When ready to eat them, transfer the frozen nuggets to a baking sheet and cook until hot and crispy.
To bring back some of the crispiness, you can brush them with some vegetable oil before putting them in the oven.