Mini Nuggets & Honey-less Mustard Salad
Little plant-based nuggets covered in a sweet dressing with a mustard kick! Another one of the Substantial Salads.
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!
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