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.
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.