These vegan lentil nuggets are nutritional powerhouses. Using canned lentils, the nuggets come together in just 10 minutes. They’re the perfect, healthy snack for kids at home and at school.
We’re all about finger foods in our house. If you can eat it without utensils, it’s usually a winner around here. And these vegan lentil nuggets are no exception!
I love using lentils because they’re so quick and easy. I usually use canned lentils (you just have to rinse them!), but it’s also really easy to cook dry lentils (you don’t have to pre-soak like beans). These little plant-based wonders are so versatile, and add texture, nutrition and flavour to almost any dish. In fact, I’ve added them to many of my muffin and granola bar recipes (they add moisture too!) and throw them into omelettes, curries, soups and casseroles often.
These vegan lentil nuggets and school-safe!
I didn’t stop at lentils for this recipe though–I added chia seeds and rolled oats too, making them really filling, and nutrient-dense. All of the ingredients are vegan-friendly, and they are also school-safe. They freeze well and will last in the fridge for three to four days. Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining and nutritious (not to mention delicious).
If you’re going to pack these for school lunches, check out my favourite leak proof lunchbox sets. In fact, the littlest member of our family ate most of today’s batch before the rest of us could get them into lunch kits!
I would suggest using a good quality food processor or blender to get a smooth consistency prior to pan-frying them (they will stick together better that way!). I use a cast iron pan for everything (this is my go-to). I used a hand blender and it worked out well.
I hope you enjoy them as much as we did!
Quick, Easy Vegan Lentil Nuggets
These lentil nuggets are vegan and school safe! Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining, healthy and nutritious (not to mention delicious).
Ingredients
- 1 - 19 oz can of lentils, rinsed under cool water and drained
- 1/4 cup chia seeds
- 1/4 cup rolled oats
- 2 tbsp lemon juice
- 2 tbsp fresh basil, chopped finely
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp fresh garlic, minced
- salt and pepper to taste (but no salt if you're giving to baby)
Instructions
- Place all ingredients (except for one tablespoon of olive oil) into a good quality blender or food processor, and blend until smooth.
- Form mini "patties" with your fingers by rolling about 1 tablespoon of the mixture in your hands and then molding into the shape that you like (I made little disks). Place patties on a plate
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil (maybe a touch more). Gently transfer the nuggets to the skillet and pan-fry for about 2-3 minutes per side (until golden brown on both sides). Remove from skillet and allow to cool.
- Serve alongside tzaziki sauce and enjoy!
For more tasty, nutritious (and easy!) recipes, check out my Facebook Page and Instagram feed!
Originally posted on YMC
Comments
These are so easy to make and the batter is beautiful and easy to work with – surprisingly smooth and not sticky.
Delicious! Will make them again
So glad you liked!
I don’t usually buy canned lentils. Can you use dry as well? What coloir?
Yes you can! Green lentils are likely best
Hi, is 1-19oz equivalent to 1/2 cup dried lentils? Thanks (I am not used to oz)
1 cup dried lentils would be about 1 cup cooked, so likely around the same as one small can of lentils yes 🙂
Just to clarify are the lentils best cooked or dry for this recipe?
I use canned lentils 🙂 They’re the easiest I find!
My kids did not like the cumin flavor. Are there other spices or things I can add to make them taste more like chicken/a little more plain? Or just leave out the cumin? Thanks!
I’m not thenoriginal poster, but tonmake things “chicken” flavored i use garlic, onion powder, a dash of chili powder and paprika, and very thinly sliced and diced celery. Not too much so it doesn’t mess up the batter consistency, but enough for the mild flavor.
Sounds yummy!
Great post.I would like to share information regarding Nutritious Lentil Baby Food Recipes.
Lentils belong to the family of legumes that also happen to contain beans and pulses. It comes in three varieties, split lentils, whole lentils and split lentils with the skin removed.
For more information visit
https://parentinghealthybabies.com/nutritious-lentil-baby-food-recipes/
Third week in a row that these are part of my Sunday meal prep routine 🙂 so easy to make, delicious, good source of protein, and great atop salads for lunches. Thanks, Sarah!
If I’m using dry lentils, do I need to cook them before blending? I know with felafel you don’t cook the chickpeas first, so I assume it’s similar? Thanks!
Hi Rachel. I would suggest cooking them or using drained and rinsed canned lentils! Enjoy!
Mine are coming out super crispy.. Is it suppossed to?
It’s okay if it does, but if the texture is an issue, you can use less oil to cook it in, or try baking in the oven. Thanks for trying my recipe!
Can you bake these instead of frying them?
You betcha!
What temperature would you reccomend baking them?
Great question! I would recommend 350 F for about 25 mins or until they start to crisp up.
Would these freeze ok?
Totally!
Great recipe, what type of lentils are best?
We used canned lentils in a pinch. You could use orange split lentils as well!
Love these! Made a great lunch with sweet potato wedges and fresh veggies.
Thank you so much for taking the time to comment, Karen! I’m so glad you loved them. I think you’d also love my other lunch recipes: https://www.sarahremmer.com/category/recipes/lunches/
Happy New Year!
Do you think I could use flaxmeal instead of chia seeds?
Hi Marina! You totally can. That would work really well as a substitute!
Hi! I don´t have lemon juice, what can I use instead?
Hi Cecilia! You could use store-bought lemon or lime juice OR even a bit of mustard or vinegar for the acidity. Hope that helps!
Can I please get the nutrition info; especially calories? Thank you.
Hi Rebecca, thanks for checking out my recipe! We do not calculate calories or macros for any of our recipes as we like to take a more relaxed approach to nutrition without counting.
These are so easy to freeze and pop into the air frier. These have been the new staple in my house!
Jaimie, I am SO happy to hear this! Thank you so much for taking the time to comment.
Just a note for anyone using dried lentil. I’ve had great success using 1 cup dried green lentils soaked overnight as a substitute for 1 can of lentils.
Awesome! Thank you for sharing that for other readers to see.
This looks delicious and easy!! Would this work with red lentils?
Yes, it definitely would! So glad you love them.
Hi Sarah,
Just wondering if I should soak the chia seeds first or use them dry? Thanks!
Hi Sarah! No need to soak them ahead of time. Enjoy!
Hello, would you recommend to freeze these after they have been cooked or freeze them ready to be cooked? Thank you!
Hi Amanda! Thanks for taking the time to ask this great question. You can freeze these before they’re cooked, just remember to freeze them first on a cooling rack or cookie sheet so that they do not freeze together. Then, transfer to a freezer-safe bag or container.