Veggie Nuggets with Broccoli, Hemp & Millet

Vegan veggie nuggets with broccoli, hemp, and millet are wholesome, gluten-free, and delicious. The recipe includes a creamy maple mustard dip! PREP TIME: 25 minsCOOK TIME: 45 minsTOTAL TIME: 1 hr 10 mins Course Appetizer, Main Course, Side Dish, SnackDietGluten Free, Vegan, Vegetarian Servings: 3 -4 

EQUIPMENT

• Food Processor

INGREDIENTS

Nuggets

• ⅓ cup dry millet (if you have cooked on hand, you’ll need 1 cup of cooked millet)
• sea salt and ground black pepper, to taste
• One tablespoon of avocado oil, plus extra
• ½ cup grated broccoli (about 4-5 regular florets grated with a box grater)
• ½ cup grated carrot (from 1 medium carrot)
• Two small shallots peeled
• One teaspoon minced fresh rosemary
• ½ teaspoon ground turmeric
• ½ teaspoon lemon zest
• pinch of cayenne pepper
• Two tablespoons of hulled hemp seeds.
• 1 ½ teaspoons psyllium husk powder
• One tablespoon of nutritional yeast
• One teaspoon of grainy mustard

Creamy Maple Mustard Dip

• Two tablespoons of raw cashew butter
• Two tablespoons water, plus extra to thin
• One tablespoon of pure maple syrup
• One tablespoon of grainy mustard
• One teaspoon of lemon juice
• One small clove of garlic, finely grated with a microplane
• sea salt, to taste

INSTRUCTIONS

• • Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly brush the parchment with oil and set aside.
  • In a small saucepan over medium-high heat, combine the millet with ¾ cup water and a pinch of salt. Cover and bring to a boil. Simmer the millet until all water is absorbed and grains appear fluffy/lightly mushy, about 20-25 minutes. Set aside to cool.
  • Heat the avocado oil in a medium sauté pan over medium heat. Add the broccoli and carrots to the pan. Using the box grater, grate the shallots and transfer them to the pan. Season the vegetables with salt and pepper and stir. Cook until the carrots are soft and the broccoli is bright green. Stir in the rosemary, turmeric, lemon zest, and cayenne pepper before taking off the heat to cool slightly.
  • Pack a one-cup measurement of the cooled millet. You might have a couple of mouthfuls extra. Transfer the cup of millet to a food processor. Add the cooked vegetable mixture to the food processor as well. Lastly, add the hemp seeds, psyllium husk powder, nutritional yeast, and grainy mustard to the food processor. Season the mixture with salt and pepper.
  • Run the food processor high until the grains and vegetables start clumping together.
  • Form the millet nuggets: lightly oil your hands and measure out a scant two tablespoons of the millet mixture per nugget. Shape into little patties or freeform bites and set on the parchment-lined baking sheet.
  • Once all the nuggets are formed, lightly brush the tops with more oil. Slide the baking sheet into the oven and bake for 22 minutes, flipping the nuggets halfway. They should be lightly browned and feel solid enough to pick up.
  • To make the dipping sauce, whisk together the cashew butter, water, maple syrup, mustard, lemon juice, garlic, and salt in a small bowl. Add more water to thin if necessary.
  • Serve veggie, hemp & millet nuggets warm with the dipping sauce!

NOTES

• You could replace the broccoli and carrots with any finely grated vegetable you’re into.
• If you want to keep this recipe oil-free, sauté the vegetables in a little water nuggets on parchment (rather than on a naked baking sheet).
• I haven’t tried these nuggets with quinoa, rice, or any other grain, so experiment at your own risk.
• Last thing: the psyllium husk is the glue here; yes, you need it. It can be found inexpensively at bulk stores, health food shops, online, and even HomeSense/Home Goods stores! Disclaimer: This article is originally published on https://thefirstmess.com/