Make the mix for these Veggie Nuggets in advance, then form and bake them when you are ready.
You should never get too attached to the idea of who you think you are.
For example, you shouldn’t think that you are never ever going to be a person who uses Marmite (a thick sticky spread made from yeast extract and seasonings) because you think it is quite possibly one of the most objectionable foodstuffs on the planet.
Because there may come a day when you use it to make veggie nuggets. (Still not not sure why anyone would want to use the tarry stuff? The Kitchn has some answers for you.
You won’t use much, but you will use it.
You will cross that threshold.
And you’ll be okay.
You’ll actually be pretty happy because your people will like them and they are easy and good for you.
The nuggets are easy to form with a cookie scoop and hold together well. If you don’t have a cookie scoop, press the mixture into a tablespoon. You can also form them by hand.
A food processor works best for the making the mixture, but you can mash the ingredients together if you don’t have one.
You can vary the spices to suit your tastes.
(The recipe calls for yellow split peas which are usually easy to find in the section of your store that has dried beans. I recommend them for this recipe but if for some reason you don’t like or can’t find them, you can substitute brown lentils.)
Looking for more meatless recipes? Download the free cookbook 52 Meatless Meals from Ketchup With That.
These veggie nuggets are easy to prepare. You can prepare the mixture up to two days before cooking. Adapt the seasonings to suit your tastes. Leftover cooked nuggets can be reheated.
- 1 cup / 250 ml dried yellow split peas
- 4 cups / 1 liter water
- 1½ tablespoons / 22.5 ml oil
- 1 medium onion, finely chopped (about 1 cup / 250 ml)
- 2 cloves garlic, minced
- 1 medium carrot, finely grated (about 1 cup / 250 ml)
- 2 stalks celery, finely chopped (about 1 cup / 250 ml)
- ¼ teaspoon / 1.25 ml salt
- ¼ teaspoon / 1.25 ml ground pepper
- ¼ teaspoon / 1.25 ml red pepper flakes
- ⅓ cup / 80 ml oatmeal
- 1½ teaspoons / 22.5 ml Marmite (you can substitute with Vegemite or miso)
- 2 tablespoons / 30 ml finely chopped parsley (or 1 tablespoon / 15 ml dried parsley)
- 2 teaspoons / 10 ml dried oregano
Place the split peas and water in a saucepan and bring to a boil over med-high heat. Reduce heat to low and simmer for 25-30 minutes, or until the peas are tender. They should still hold their shape, but shouldn't have a hard bit in the center.
While the peas are cooking, heat a frypan at medium-high. When the pan is hot, add the oil. Swirl to coat the pan. Reduce heat to medium and add the onions and cook for 2 minutes or until onions have softened a a bit but are not browned. Add the garlic and cook for another minute. Do not let the vegetables brown. If the veggies start to brown reduce the heat.
Add carrot, celery, salt, pepper and red pepper flakes. Cook until the carrots have softened but are not mushy - about 5 minutes. Place mixture in food processor with oatmeal, parsley, oregano and Marmite. Pulse briefly to mix ingredients lightly. (If you do not have a food processor, place mixture in a bowl and stir thoroughly and mash lightly with the back of a spoon.)
When the peas are cooked, drain any excess water and add the drained peas to the vegetable mixture. Pulse in food processor until the mixture starts to hold together. (Or mash peas in bowl with spoon). Mixture can be prepared to this point and refrigerated for up to two days.
Preheat the oven to 350 degrees F / 190 degrees C. Line a baking sheet with parchment paper or grease lightly.
Using a small cookie scoop or tablespoon / 15 ml measure, scoop dough into balls and press into scoop or spoon. Place balls on cookie sheet and bake for 25-30 minutes, or until lightly browned.
Nuggets can be served hot or refrigerated overnight and reheated at 350 degrees / 176 degrees C in oven for 10-15 minutes or microwave for 1-2 minutes until heated through. Leftover nuggets can also be mashed with vegan mayo and used in a sandwich.