2 cups Spinach / 2 cups Beets / 2 cups Carrots
1/2 cup zucchini
1/2 cup oat flour ( rolled oats ground in magic bullet/blender)
1/4 med red onion
1/4 cup chickpeas (Soaked and cooked or canned)
1/4 sunflower seeds raw, no salt
1 Tbsp flaxseed
1-2 garlic cloves
1 tsp olive oil (optional)
pinch of sea salt and black pepper
Heat the oven to 350.
In a food processor add all of the ingredients except the sunflowers and oat flower. As the mix becomes a paste, slowly add in the oats without over mixing. The mix should be a thick batter like consistency (if it seems to “runny” or “thin” to make into patties, mix in a tbsp at a time more oat flower all veggies will have different moister content.) When a thick batter is achieved, fork in the sunflower seeds and you are ready to form the nuggets on your baking sheet.
Make 1 inch round balls then flatten them on the sheet.
Cook these for 35-40 mins, or until firm on the outside.
Makes 8-10 1 inch (about the size of a toonie) round bites for each main veggie. Making all 3 types would render apx 28, party time!
This recipe can be turned into the greatest veggie seed burgers ever, just squish 3 nuggets together and flatten to 1/2 inch thickness, bake the same as the nuggets.
Everybody knows with burgers and nuggets; it's all about the sauce.
My favourite dipping sauces for these little gems;
1 can or 1 1/2 cups soaked and cooked chick peas
1/4 cup filtered water (less if you like it thick)
1 tbsp tahini
3 lemons juiced
1/2 cup parsley
1-2 garlic cloves
pinch of sea salt
through everything into the blender; blend and serve
I find it nice to let it set in the fridge and let the flavours blend but our house it usually gets eaten right away!
#2 Lemony Guacamole
1 lemon juiced
1 Tbsp red onion
pinch of paprika
pinch of salt and pepper
Again, Everything in the blender; blend and serve
#3 Honey Mustard
1 Tbsp Maple Syrup or Honey
1 Tbsp Mustard
whisk with fork then serve
Enjoy the rainbow!