Preheat oven to 425˚F (220˚C). Line large baking sheet with parchment paper; brush parchment with 1 tbsp (15 mL) oil. Set aside.
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.
Bake 12 to 15 min. until golden brown. Serve with Compliments Roasted Red Pepper Dip, if desired.
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.