Red Lentil Veggie Nuggets

Red Lentil Veggie Nuggets
Created By: Laurel, Catching Seeds
Use: Shasta Yellow Lentils
Yields: 6 servings
Kid-approved, Vegan

Red Lentil Veggie Nuggets
Recipe and photo courtesy of Laurel, Catching Seeds

Ingredients for nuggets:
1 cup red lentils, sorted and rinsed well (Shasta yellow lentils also work well in this recipe.)
2 cups cauliflower florets
2 medium carrots, chopped into large chunks
1/2 yellow onion, chopped into large chunks
1 tablespoon avocado oil
1 cup frozen peas
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 tablespoon Italian seasoning
2 tablespoons honey OR maple syrup
1/4 teaspoon nutmeg
1/2 cup garbanzo bean flour
2 teaspoons salt, divided

Ingredients for breading stations
Station 1:

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

Station 2:
3/4 cup non-dairy milk
2 teaspoons honey mustard OR 1 teaspoon Dijon mustard

Station 3:
2 cups gluten-free breadcrumbs (See notes below.)
1 tablespoon Italian seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

Preheat the oven to 425 degrees. Line a pan with nonstick foil and set aside.

Add the lentils, 2 cups of water, and 1 teaspoon salt into a 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 fitted with the S blade. Process until the mixture has been cut into small rice sized pieces. Heat a nonstick pan over medium heat. Add in the oil and the processed veggie mixture. Sautee until softened, about 10-12 minutes. Add in the frozen peas and cook until the peas are defrosted and all the water has cooked out of the mixture. Add in the garlic, nutritional yeast, Italian seasoning, honey, nutmeg, and 1 teaspoon salt. Stir to combine and set aside.

Add the cooked lentils into the food processor. Process until they are completely broken down and form a paste. Scoop this mixture into a large bowl. Add in the cooked veggies and stir to combine. Add 1/2 cup of the garbanzo bean mixture and stir well to combine. Set aside.

Next, set up your breading station. In three separate bowls, whisk together the ingredients for each station. Line them up on the counter. Using a tablespoon measure, scoop some of the lentil and veggie mixture and form it into a nugget shape. Coat the nugget with flour from station 1. Then quickly dip it in liquid station 2, letting any excess moisture drip off. Last, coat it with the breadcrumbs in station 3, pressing the breadcrumbs gently onto the nuggets to encourage sticking. Place the nugget onto the baking sheet and repeat.

Bake the nuggets for 25 minutes, flip them and bake for another 25 minutes. Let cool for 10 minutes and then serve.

Notes from Laurel:
If you can't find a good gluten-free breadcrumb where you live, don't sweat it. I can't either. I make my own instead. Just take slices of your favorite gluten free bread, and place them in a 350 degree oven for about 30 minutes, until the bread is dried out and toasted. Let the bread cool completely. Then break it into pieces, throw it into your food processor, process, and voila, breadcrumbs!

To discover more delicious recipes from Laurel, visit Catching Seeds.