Vegan Nuggets with Quinoa and Roasted Peppers

Dinner, Lunch, Main Dish, side-blog

I made these delicious Vegan Nuggets with Quinoa and Roasted Peppers recently.  The nuggets were crispy and delicious, and were made from chickpeas, rolled oats, onion and nutritional yeast, along with a blend of spices. I served them over a bed of quinoa and roasted red peppers.  This dish was nutritious and delicious.

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Vegan Nuggets with Quinoa and Roasted Peppers
1 Cup of white quinoa, dry
1 Red pepper, sliced
1 Green pepper, sliced
1/2 White onion, sliced
1/2 Cup of rolled oats
2 Cups of cooked chickpeas
1 small white onion, chopped
1 Teaspoon of smoked paprika
1 Tablespoon of nutritional yeast
1 Teaspoon of Himalayan salt and pepper
1/2 Teaspoon of Dijon mustard
3 Tablespoon of water
1/2 Cup of panko bread crumbs
1/2 Cup of cornflakes
1/2 Cup of almond milk
-Cook quinoa according to directions on packaging.
-Preheat the oven to 350F.
-To prepare the crust, crumble the cornflakes with your hands in small pieces. Then line a baking sheet with parchment paper, add the panko bread crumbs on top. Then bake for 2 minutes until golden brown. Set aside.
-In a cast pan, heat some olive oil and sauté the onions for about 4 to 5 minutes, then set aside. Place the oats into a food processor or you can use a blender and blend into a fine flour. Then add the rest of the ingredients with the onions and blend until it’s a crumbly mixture. Then divide the chickpea mixture into 14 equal portions and form each portion into a nugget. Add some almond milk to coat and roll in the baked panko bread crumbs and cornflakes.
-Add the nuggets to a baking sheet with parchment paper for 15 minutes or until golden brown. Remove from oven and set aside.
-Cover a baking tray with parchment paper then set side. Cut the green pepper and red pepper into slices, remove seeds rinse and pat dry. Add to a medium size bowl. Then slice onion and cut in half again. Add vegetables to a bowl. Add two tablespoon of olive oil along with a little pepper and Himalayan salt. Toss and add to a baking sheet to roast for about 20 minutes on 400F degree. Add cooked quinoa to a serving plate with chick’n nuggets and roasted peppers, and add onions. Serve and enjoy!


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