Easy Vegan Veggie Nuggets + Sweet ‘n’ Sour Tahini Dip

Veggielicious

Savory, smoky and super easy veggie nuggets. Have you ever tried those? They are super easy to make, full of polenta, smoky tofu, fried carrots, zucchinis, onions and delicious spices.

They are the perfect addition to any bowl food, picknick snack or meal prep for that matter. But you can also eat them straight from the oven tray. They are super delicious – both hot and cold. Simply go with whatever suits you. Nevertheless they are packed with nutrition and flavors.

Enjoy!

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Easy Vegan Veggie Nuggets
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 1/2 Cup Polenta (corn semolina)
  • 1 Cup water
  • 1 tsp vegetable broth powder
  • 4 medium carrots
  • 1/2 medium zuccini
  • 1 medium onion
  • 200 g smoked tofu
  • 1 tbsp tomato puree
  • 2 tsp smoked pepper powder
  • 1 tsp ground oregano
  • 1 tsp salt
  • 1 tbsp lemond juice
  • 2 tbsp creamy almond butter
  • 2 tbsp sesame oil or any other good quality oil
  • + more oil for frying
  • 1 tbsp dry or sticky sweetener of choice - I've used brown sugar
  • 1 tsp physillium husk
  • 2 tbsp Tahini ⎪for the dip
  • 2 tbsp maple syrup ⎪for the dip
  • 1 tbsp apple cider vinegar ⎪for the dip
  • 1-2 tbsp water ⎪for the dip
Instructions
  1. In a small saucepan add polenta, water and vegetable broth. Bring to boil and let simmer at low heat until the texture is creamy and thick. Transfer to your blender.

  2. Wash zuchhini and carrots, remove stems. Peel and cut onion and grate everything finely.

  3. In a non sticky pan heat up 1 tbsp of oil. Add veggies and fry well. This can take 5-10 minutes.

  4. Add tomato puree, all the spices and sweetener. Incooporate well. Then add all of it to the blender as well.

  5. Cut Tofu in pieces and add to the blender toghether with physillium husk, almond butter and lemon juice.

  6. Mix well until combined but don't overmix.

  7. Preheat the oven to 200℃/400℉. And line a baking tray with parchment paper.

  8. Heat up some olive oil or any other oil of your choice in a non sticky pan. Wet your hands and form little nuggets. Fry at medium-maximum heat for a few minutes on each side.

  9. Transfer to baking tray and bake for 15-20 more minutes.

  10. In the meantime combine all the ingreditens for the dip.

  11. Serve hot or cold and enjoy! Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 😉

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Easy as that. You can also double the recipe and save more for the next day.

Either way. Enjoy! And thank you so much for stopping by.

Happy cooking 🍴

Marie

veggie, Gemüse, vegetables, carrots, taler, vegan, dip, sauce, bento, box, healthy, gesund, delicious, gluten-free, glutenfrei, easy, einfach, simple, food, savory, feast, herzhaft, beilage, side dish, polenta, egg free, dairy free, vegan fast food, zucchini, tahini, sweet and sour, süß und sauer, food photography, fotografie, essen, diät, plant based, whole foods, vollwertkost


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