Looking for a vegetarian dinner that feels a little different and makes the whole family happy? These lentil nuggets are a perfect alternative to meat nuggets: packed with plant-based protein, flavorful, crispy on the outside, and wonderfully soft inside!
Thanks to the lentils, this recipe is a great way to add fiber, iron, and essential nutrients while reducing meat consumption 😉
Easy to make with pantry staples, these nuggets are also perfect for little ones: serve them with vegetables, a puree, or a little rice for a complete, balanced evening meal with no fuss!
Ingredients
For about 20 nuggets:
Preparing the lentil nuggets
Finely mince the onion, then add it to the cooked lentils in a mixing bowl.
Crumble the sandwich bread into the bowl and add the milk.
Add the soy sauce, the Worcestershire sauce (optional), the egg, and any spices or herbs you like.
Pulse-blend everything or mash with a fork to keep a little texture. The mixture should be compact but not smooth.
Gradually mix in the flour until the mixture holds together well. Mine was like a very thick pancake batter, and it worked perfectly!
Shape small lentil patties/nuggets with lightly damp hands (or use a spoon to drop the mixture into the pan).
Cooking the nuggets
Cook in a lightly oiled skillet for about 2 minutes per side over medium heat, until nicely golden.
Or bake for 15 minutes at 375°F (190°C), flipping halfway through.
Enjoy!
Storing lentil nuggets
These vegetarian nuggets keep very well and can even be made ahead:
- In the refrigerator: up to 48 hours in an airtight container after cooking. Reheat them in a skillet or in the oven at 340°F (170°C) for 5 to 7 minutes.
- In the freezer: place cooked nuggets in a freezer bag. Use within 2 months. To reheat: place them straight into the oven at 350°F (180°C) for about 15 minutes.
Can the flour be replaced?
Yes, with fine breadcrumbs, or cornstarch for a gluten-free version.
What can I use instead of the egg?
You can replace the egg with 1 tablespoon ground chia seeds or flaxseed mixed with 3 tablespoons water. Let it rest for 10 minutes to form a “gel,” perfect for binding the ingredients.
Are these nuggets high in protein?
Yes! Lentils are naturally rich in plant-based protein, fiber, and iron. They are an excellent alternative to meat, especially in the evening.
Can vegetables be added to the mixture?
Yes! Grated carrot, well-drained zucchini, or chopped spinach all pair very well with lentils.
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