Baked Veggie Nuggets

  • Prep Time 10 min
  • Total Time 1 h
  • Chill Time 30 min
  • 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

Directions

  • 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.

Tip

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.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 230
  • Fat 11 g
  • Saturated Fat 1.5 g
  • Carbs 27 g
  • Sugar 6 g
  • Protein 7 g
  • Fibre 4 g
  • Sodium 420 mg