Baked Veggie Nuggets

Prep time: 10 minmin
Total time: 60min
Makes: 30 nuggets
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
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

Directions

  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.

  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.

  3. Bake 12 to 15 min. until golden brown. Serve with Compliments Roasted Red Pepper Dip, if desired.