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.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

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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