Veggie nuggets with summer slaw
Made from protein-rich quinoa and peanut butter, these flavoursome nuggets taste great served with our healthy slaw made with gut-friendly bio yoghurt
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Prep:35 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 501
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fat 19g
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saturates 4g
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carbs 51g
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sugars 0g
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fibre 19g
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protein 23g
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salt 0.6g
Ingredients
- 100g quinoa
- 2 onions (320g), very finely chopped
- 2 tbsp olive oil
- 2 x 400g cans black beans, drained
- 2 tsp dried oregano
- 3½ tbsp crunchy peanut butter
- 3 tbsp parsley, chopped
- 1 tsp vegetable bouillon powder
- 2 eggs, beaten
- 90g pot bio yogurt
- 1 tsp English mustard powder
- 1 tsp apple cider vinegar
- 1 carrot (150g), coarsely grated
- 1 red pepper, deseeded and finely chopped
- 1 very small onion, finely chopped
- 320g white cabbage, finely shredded
- 4 tbsp chopped coriander
Method
Boil the quinoa for 20 mins following pack instructions, leave to stand for 5 mins, then drain well. Meanwhile, fry the onions in 1 tbsp oil over a medium-low heat for 5 mins with the lid on the pan, then uncover and fry for 5 mins more until soft and starting to colour. Take off the heat, stir in the black beans, oregano, peanut butter, parsley and bouillon, then mash everything together with a potato masher to crush the beans. Add the quinoa and eggs and mix well.
Heat the remaining 1 tbsp oil in a large non-stick frying pan then, using a measuring tablespoon, scoop rounded spoonfuls of the mixture and add to the pan, spaced apart. Cook for about 2-3 mins each side until the nuggets are browned. Cook half the mixture and save the remainder for another day. Will keep chilled for up to three days.
To make the coleslaw, put the yogurt, mustard powder and vinegar in a bowl, stir together to make a dressing, then add the vegetables and coriander and toss well. Serve half the coleslaw with two portions of the nuggets. The remainder will keep chilled for up to three days.
