Mini Nuggets & Honey-less Mustard Salad

Let’s get cooking! Or check out the science to see why I picked the ingredients I did for this recipe and the NCDs they fight.

Recipe Overview

🔪 The Recipe:	Mini Nugget & Honey-less Mustard Salad
⏲️ Estimated Time:	About 25-30 minutes from scratch.
🍽️ Servings:	Around 2-3 servings
💵 Cost to make:	$1.76 USD / $2.46 CAD
🕹️ Difficulty:	Easy

As usual, all the recipes are allergy-friendly and Top 8 Allergy-Free, but this one is also Top 9 Allergy-Free if you omit the tahini and sesame seeds, but it does make it better and more “classic” and tastier with them both—feel free to use other seed or nut butter or seeds as substitutions.
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut, no sesame.
Using only minimally processed or proven safe foods from scratch.

Have questions or a request to update a recipe for a specific allergy or food restriction? Contact me and I’d love to help!

What Makes Mini Nuggets & Honey-less Mustard Salad Different

As noted in previous Substantial Salads, traditional salads aren’t always appealing to me. However, Mini Nuggets & Honey-less Mustard Salad is a game changer—truly satisfying and bursting with flavor. However, this is one salad that’s actually dream-worthy and truly satisfying.

The trick or hack with this recipe is the pan-toasting method for the coating, which saves a ton of time and creates a crunchy, flavorful exterior without the health issues or hassle of frying or baking. This makes healthy eating not only quick but also enjoyable!

NOTE: Check out the new ingredients section—this is where you can see the science-backed research for each ingredient. This section is still growing and is a living document so check back often for some of the healthiest and disease-fighting ingredients, all backed with the latest medical and scientific research that I’ve found on each ingredient and how it fights disease.

Also, check out the research if you haven’t for science-backed data on diet and disease.

If you aren’t subscribed to my free recipe newsletter then subscribe now!

How to Make WFPB Mini Nuggets & Honey-less Mustard Salad – Quick Video 📺

How To Season Steel Cookware

Why you should not use non-stick cookware

“For too long, I craved fast-food style nuggets and tenders dipped in a creamy honey mustard dressing…

This recipe truly satisfies that craving by transforming that idea into a healthy, plant-based salad that even picky eaters will enjoy. The combination of crunchy nuggets and sweet dressing makes it a standout dish that deserves a spot in any meal rotation!”

– Chef Rob (me)

(If you’ve made this recipe then I’d love to use your testimonial here! Please email me or leave your comments below.)

Subscribe on Substack for Exclusive Content and Recipes!

Subscribe to me for free on Substack! If you haven’t already so you get the most recent recipes as well as important articles on cooking healthy/safety and other great cooking and health-related whole food plant-based tips, tricks, and hacks!

⭐Full Mini Nuggets & Honey-less Mustard Salad Recipe⭐

Mini Nuggets & Honey-less Mustard Salad

Chef Rob

Little plant-based nuggets covered in a sweet dressing with a mustard kick! Another one of the Substantial Salads.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Comfort Food, Lunch, Main Course, Salad, Side Dish

Cuisine American, Canadian

Servings 3 people

Equipment

• 1 Spice / Coffee Grinder
• 1 Pot
• 1 Seasoned Steel or Cast Iron Pan (How-to Season Steel Cookware)

Ingredients

  

NUGGETS

• ½ cup lentils whole dried
• 2 tbsp oats
• ½ tsp garlic granulated
• ¼ tbsp poultry seasoning (sage, thyme, savory, marjoram, celery seed, black pepper, onion powder)
• ⅛ tsp celery seeds (optional)
• ⅛ tsp white pepper (or black pepper or omit if for kids who don't like spicy)
• 1 tbsp apple cider vinegar
• 1 tbsp rice wine vinegar (or more apple cider vinegar)
• 1 cup water

COATING – DRY MIX

• ½ cup oats
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 tbsp flax milled
• ½ tbsp nutritional yeast

COATING – WET MIX

• 1 tbsp apple cider vinegar
• 1 tbsp rice wine vinegar or more apple cider vinegar
• 4 tbsp water or more

DRESSING

• ½ tsp mustard seeds (I use yellow and black mixed together)
• 4 tbsp oats
• 1 tbsp pumpkin seeds
• 1 tbsp raisins
• ⅛ tsp turmeric
• 1 tbsp rice wine vinegar or apple cider vinegar
• 2 tbsp white vinegar
• 2 tbsp water or more as needed

Instructions

 

• Grind up the oats, lentils, and spices for the nuggets then add all the nugget ingredients to a medium heat pot, stiring and scraping the bottom. Keep cooking until the nugget batter becomes very thick. Set aside or in the fridge/freezer to firm up even further.
  
• Grind the dry ingredients for the coating and add them to a seasoned pan on medium-low heat. Stir often while toasting until they get a bit darker and start to smell like toasted bread crumbs.

  Note: by toasting the breading without the nuggets we save a lot of time from flipping or having to bake them.
  
• Add your nugget mix and use a spoon to chop them up into nugget or bite-sized pieces and keep stiring until all pieces are coated in the flour mix.

  Now slowly add about a tbsp at a time of the wet mix and stir until all the liquid is absorbed. Keep doing this (adding liquid then stiring) until the coating covers all the nuggets and there is no more dry flour.

  Note: by adding the liquid and stiring it allows the batter to clump and crisp up while sticking to the nuggets.
  
• Grind the mustard seeds, oats, and pumpkin seeds into a flour, then add the raising and pulse about 10-20 times before grinding into a flour.

  Note: pulsing the grinder and having the flour in it will keep the grinder from getting sticky from the raisins.
  
• Add all the dressing ingredients to a bowl (or squeeze bottle) and mix well.

  Layer your salad by putting down the lettuce, then a drizzle of dressing, followed by nuggets and any veggies, then another drizzle and I like to take any of the "nugget crumbs" and smaller nugget chunks and sprinkle them on top.

  Enjoy!
  

Video

Keyword affordable vegan recipes, cheap vegan recipes, corn free, dairy free, easy, easy recipe, healthy, healthy salad, homecooking, homemade, no added salt, no added sugar, no added sugars, no bake, no coconut, no gluten free, no nuts free, no oil, no shellfish free, no sos, no soy, no treenuts free, nomad recipes, plant-based, pot & pan only, quick recipes done fast, rv recipes, scratch, single pan, soy tofu free, stovetop only, substantial salad, top 8 allergy free, top 9 allergen free, vanlife, vegan, wfpb, wfpbno, wheat free, whole food plant based

Nutrition Facts Table – WFPB Mini Nuggets & Honey-less Mustard Salad

Frequently Asked Questions (FAQ) About the Mini Nuggets & Honey-less Mustard Salad

1. Can I use a blender?

Yes, a blender can definitely be used. You can also opt for a food processor, hand blender, or even a pestle and mortar to prepare this recipe. While a spice grinder is ideal for certain tasks, using a blender makes it accessible for those on a budget or those living in smaller spaces like RVs or nomadic settings.

2. Can I substitute oats or lentils for something else?

Absolutely! Feel free to swap out ingredients based on personal preferences or dietary restrictions. For instance, different types of legumes or grains can be used in place of lentils and oats.

3. Can I substitute raisins for something else?

If you don’t want to use raisins you can use: dried dates, appricots, apple chips, apple sauce, or even fresh fruit or fruit juice, but it will change the consistancy so you might need less water.

4. How should I store leftovers?

The nuggets can be stored in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing the nuggets separately to maintain freshness. Defrost and sautee briefly if they become soggy.

5. Is this recipe gluten-free?

Yes! As long as your oats are gluten-free then this recipe is wheat and gluten free.

6. How can I make the nuggets spicier?

To add some heat, consider incorporating spices like cayenne pepper, chili powder, or even diced jalapeños into the mixture before cooking, or as a garnish for the salad—you can also add the spices or peppers to the dressing.

7. Can I bake the nuggets instead of pan-toasting them?

Yes! You would want to first form the nuggets, dunk them in the dry coating, then mix the liquid and coating and batter the nuggets in the wet coating. Cook for 15-20 minutes or until golden brown then flip and finish browning the other side.

💡 Pro Tips for Mini Nuggets & Honey-less Mustard Salad

• Sift Your Lentils: to get a better nugget try sifting your lentils after grinding then re-grinding and re-sifting until there’s nothing left to sift/grind. This will give you a much nicer nugget texture that is smooth. See the video on Lentil Feta for how this is done.
• Coating Care: Toss or stir the coating mix in the pan frequently to avoid burning, or opt for a lower heat to ensure even toasting.
• Adding Liquid: Gradually add the wet mix to the nuggets, one tablespoon at a time. This method ensures even coating and helps the batter clump, creating a crispy texture.
• Best Dressing Technique: To coat every leaf with dressing, dress the side of a salad bowl first, then add the lettuce and mix well. This method provides a thin layer of dressing on all the leaves, preventing soggy spots and ensuring no dry areas are missed.

🧂If you absolutely must add salt then try to add it to taste, to the top of the food, and in small amounts and only after tasting it first. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

Conclusion

This recipe transforms simple ingredients into a satisfying and substantial salad that’s both comforting and wholesome. Each bite combines the crispy texture of fast-food nuggets with the vibrant flavors of a creamy honey-less mustard dressing, making it a fun and enjoyable option for everyone. Whether you’re sharing it with family or prepping for the week ahead, this salad is sure to become a favorite that promotes healthy eating without sacrificing flavor.

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

Stay healthy and nourished!

Chef Robert Leigh.

Mini Nuggets & Honey-less Mustard Salad

If you loved this recipe, don’t forget to subscribe to my newsletter for more healthy, quick, and allergy-friendly plant-based recipes that are free from gluten, oil, and added sugar!

Subscribe & Share!