Easy Vegan Nuggets
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Print Recipe Servings 12 medium nuggets
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Ingredients
- 1¼ cup (125 g) quick oats
- ½ cup (70 g) raw cashews
- ¼ cup (40 g) raw sunflower seeds
- ¾ cup (180 ml) water
- 2 (195 g) carrots
- 1 (100 g) onion
- 1½ tsp savory
- 2 tsp fenugreek
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
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Instructions
- Preheat the oven to 350°F (180°C).
- Place the carrot and onion in a food processor and pulse until finely chopped. Put in a large bowl.
- Put the oats, cashews, and sunflower seeds in the food processor for a minute.
- Mix everything in the bowl together with the water and spices (savory, fenugreek, paprika, cumin, and salt). Stir well. Leave it aside for 10 mins until the oats soak the water.
- Take a full tablespoon of the mixture and shape it into medium balls with your hands. You can also use an ice cream/cookie scoop spoon.
- Line a baking sheet with parchment paper and place the nuggets. Bake for 30 mins. They will be soft first but firm up once they cool a little.
- Enjoy them with our easy and Creamy Walnut & Cashew Sauce.
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Notes
- The nuggets mixture is a little soft to the touch. If you want your hands clean, you can also use an ice cream/cookie scoop spoon to shape the nuggets. It'll be quick and easy.
- If you are gluten-free, make these lentil meatballs using certified gluten-free oats.
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