Nutritional powerhouses perfect for the whole family (including your baby!)
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). They 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.
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). In fact, the littlest member of our family ate most of today’s batch before the rest of us could get to them.
These lentil nuggets aren’t just vegan and school safe! Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining, healthy and nutritious (not to mention delicious).
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 used a hand blender and it worked out well.
I hope you enjoy them as much as we did!
Originally posted on YMC