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!
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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!
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Originally posted on YMC
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Sam says
Can I leave chia seeds out since I’m making for baby?
Sarah Remmer, RD says
Hi Sam! Is there a reason why you’d need to leave the chia seeds out? Chia seeds are safe for baby when pre-soaked, especially when mixed in with other foods.
TorontoGal says
Wow! Thanks for this recipe. I decided to modify this a little. I added finely chopped marinated artichokes and fresh spinach. Skipped the cumin in favour of green onions and herbs mare.
Sarah Remmer says
That sounds divine! Thanks for sharing :).