Baked Veggie Nuggets

30
Easy
Appetizers

Characteristics

Vegetarian Vegan High Fibre Without nuts Kid Approved

Nutritional Facts Per Serving

230
Calories
7 g
Protein
27 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1/6
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 11 g
    • Saturated fat  1.5 g
  • Cholesterol 0 mg
  • Sodium  420 mg
  • Carbs 27 g
    • fiber  4 g
    • Sugar  6 g
  • Protein 7 g

Ingredients

  • 1/4 cup (60 mL) olive oil, divided
  • 1 pkg (750 g) Compliments Frozen Vegetable Mix For Soup, thawed and drained
  • 1/4 cup (60 mL) hulled hemp seeds
  • 1 tbsp (15 mL) grainy mustard
  • 1/2 tsp (2 mL) each chili powder, oregano, salt
  • 1 1/4 cups (300 mL) breadcrumbs, divided

Method

  1. Preheat oven to 425˚F (220˚C). Line large baking sheet with parchment paper; brush parchment with 1 tbsp (15 mL) oil. Set aside.
  2. Add drained soup mix veggies, hemp seeds, grainy mustard, chili powder, oregano and salt to food processor; pulse until finely ground. Add 1/4 cup (60 mL) breadcrumbs; pulse until combined. Transfer to bowl; chill mixture at least 30 min., or until firm. Scoop 2 tbsp (30 mL) at a time and shape into patties; roll in remaining breadcrumbs to coat. Make 30 patties. Arrange on prepared baking sheet 2-in. (5-cm) apart. Drizzle with remaining oil. 
  3. Bake 12 to 15 min. until golden brown. Serve with Compliments Roasted Red Pepper Dip, if desired. 

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