Lentil Broccoli Popcorn Nuggets
- Aug 5
- 1 min read
Ingredients
- 1 cup red lentils
- 1 cup chopped broccoli
- 1/2 cup oat flour
- 1/2 cup rolled oats
- 1/4 cup nutritional yeast
- 1 tbsp brown sugar
- 1 tsp no salt seasoning
- 1/2 cup almond meal
- 2 tbsp egg replacer powder mixed with 4 tbsp water
- 2 tbsp hulled hemp seeds
- 1 tbsp lemon juice
Instructions
1. Rinse the red lentils thoroughly and cook them in boiling water until tender, about 15 minutes, then drain and let cool.
2. Steam the chopped broccoli until soft but still vibrant green, about 5 minutes, then finely chop.
3. In a large mixing bowl, combine the cooked lentils, chopped broccoli, oat flour, rolled oats, nutritional yeast, brown sugar, no salt seasoning, almond meal, hulled hemp seeds, and lemon juice.
4. Mix the egg replacer with water according to package instructions and add it to the bowl; stir everything together until well combined into a dough-like mixture.
5. Shape the mixture into small nugget-sized pieces and place them on a baking sheet lined with parchment paper.
6. Preheat the oven to 375°F (190°C) and bake the nuggets for 20-25 minutes, flipping halfway through, until they are golden and firm to the touch.
7. Let the nuggets cool slightly before serving to allow them to firm up and enhance their texture.
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