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Prep Time
10 mins
Cooking Time
30 mins
Total Time
1 h
Makes
30 nuggets

Ingredients

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

Method

Step 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.

Step 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.

Step 3

Bake 12 to 15 min. until golden brown. Serve with Compliments Roasted Red Pepper Dip, if desired.

Tips

Use gluten-free breadcrumbs as an alternative.
Season nuggets as desired with Tex-Mex seasoning, steak spice blends or Cajun seasoning.
Break up frozen veggies by dropping unopened bag on the counter a few times.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
230
Fat:
11 g
Saturated Fat:
1 g
Carbs:
27 g
Fibre:
4 g
Sugar:
6 g
Protein:
7 g
Sodium:
420 mg
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