Introduction

These veggie nuggets with summer slaw offer a delicious and nutritious twist on classic nuggets. Packed with quinoa, black beans, and fresh vegetables, they’re perfect for a light lunch or dinner. The tangy summer slaw adds a refreshing crunch that complements the warm, hearty nuggets beautifully.

A white plate rests on a white marbled surface, filled with a stack of about ten round, dark brown vegetable patties that have a rough texture with visible bits of black beans and grains. On the left side of the plate, there is a colorful cabbage salad made of shredded white cabbage mixed with small pieces of red bell pepper and green herbs. A white spoon rests partially in the salad on the plate. To the right of the plate, there is a cooling rack with six more vegetable patties evenly spaced. In the bottom left corner, a light blue place setting with a white fork is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g quinoa

2 onions (320g), very finely chopped

2 tbsp olive oil

2 x 400g cans black beans, drained

2 tsp dried oregano

3½ tbsp crunchy peanut butter

3 tbsp parsley, chopped

1 tsp vegetable bouillon powder

2 eggs, beaten

90g pot bio yogurt

1 tsp English mustard powder

1 tsp apple cider vinegar

1 carrot (150g), coarsely grated

1 red pepper, deseeded and finely chopped

1 very small onion, finely chopped

320g white cabbage, finely shredded

4 tbsp chopped coriander

Instructions

Step 1: Boil the quinoa for 20 minutes following the pack instructions, then leave to stand for 5 minutes and drain well.

Step 2: Meanwhile, heat 1 tablespoon of olive oil in a pan over medium-low heat. Add the finely chopped onions, cover, and fry for 5 minutes. Remove the lid and cook for another 5 minutes until the onions are soft and starting to colour.

Step 3: Remove the pan from heat and stir in the drained black beans, dried oregano, crunchy peanut butter, chopped parsley, and vegetable bouillon powder. Mash the mixture with a potato masher to crush the beans and combine the ingredients.

Step 4: Add the cooked quinoa and beaten eggs to the mash and mix well to form the nugget mixture.

Step 5: Heat the remaining 1 tablespoon of olive oil in a large non-stick frying pan. Using a tablespoon, scoop rounded spoonfuls of the mixture and place them in the pan, leaving space between each.

Step 6: Cook the nuggets for 2-3 minutes on each side until they are golden brown and cooked through. Cook half the mixture and save the rest for another day. The cooked nuggets can be kept chilled for up to three days.

Step 7: To make the coleslaw, combine the bio yogurt, English mustard powder, and apple cider vinegar in a bowl to create a dressing.

Step 8: Add the grated carrot, red pepper, finely chopped small onion, shredded white cabbage, and chopped coriander to the dressing. Toss everything together well.

Step 9: Serve half the coleslaw with two portions of the veggie nuggets. The remaining coleslaw can be stored in the fridge for up to three days.

Tips & Variations

For a nut-free version, replace the crunchy peanut butter with sunflower seed butter or omit it altogether.

Add a pinch of chili flakes or smoked paprika to the nugget mixture for a subtle spicy kick.

Try swapping the bio yogurt for a dairy-free alternative to make this recipe vegan if you replace the eggs with a flaxseed or chia seed binder.

Make extra coleslaw to add a refreshing side to sandwiches or wraps.

FAQs

Can I freeze the veggie nuggets?

Yes, you can freeze the uncooked nuggets on a baking tray until firm, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I use instead of black beans?

You can substitute black beans with other canned beans such as kidney beans or chickpeas. Just ensure they are drained and rinsed before use.