Plant-Based Lentil Nuggets with Sweet & Sour Sauce
A kid-friendly, fiber-packed finger food recipe with a flavorful sweet and sour sauce. These are also great stuffed in a pita or added to a salad.
Servings 24 nuggets
Calories 60kcal
Ingredients
Lentil Nuggets
- 1 cup dried red lentils (rinsed)
- 1.5 cups water
- 2 cups rolled oats
- 1/2 bell pepper
- 2 garlic cloves
- 1/4 cup ground flaxseed
- 1 T onion powder
- 2 tsp dried basil
- 2 tsp cumin powder
Sweet & Sour Sauce
- 1/3 cup apple cider vinegar
- 2 T tamari (or soy sauce)
- 10 pitted Deglet dates
- 1 garlic clove
- 1-2 T water (optional)
Instructions
Lentil Nuggets
- Place the rinsed lentils and water in a medium saucepan over medium heat. Bring to a boil, reduce heat, cover and let sit for 15 minutes or until lentils have soaked up the water.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the oats in a food processor and pulse 3-4 times to break into small pieces (but avoid turning it into flour). Pour into a large bowl.
- Add bell pepper and all remaining ingredients to food processor and blend until no large chunks remain. Add cooked lentils to food processor and blend until ingredients are combined.
- Add lentil mixture to oats and stir to combine.
- Form mixture into golf ball sized balls, place on parchment lined baking sheet and press flat to form nuggets.
- Bake for 20 minutes, flip and then bake for an additional 10 minutes.
- Allow to cool for 10 minutes before serving (they will firm as they cool).
Sweet & Sour Sauce
- Add all ingredients except water to a food processor. Blend until smooth, stopping to scrape down sides as needed. If sauce is too thick, add water, 1 T at a time.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Sauce can be stored in a sealed container in the refrigerator for up to 2 weeks.