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
- Serves: 4 persons
- 100g quinoa
- 2onions (320g), very finely chopped
- 2tbsp olive oil
- 2x 400g cans black beans, drained
- 2tsp dried oregano
- 15 ½tbsp crunchy peanut butter
- 3tbsp parsley, chopped
- 1tsp vegetable bouillon powder
- 2eggs, beaten
- 90g pot bio yogurt
- 1tsp English mustard powder
- 1tsp apple cider vinegar
- 1carrot (150g), coarsely grated
- 1red pepper, deseeded and finely chopped
- 1very small onion, finely chopped
- 320g white cabbage, finely shredded
- 4tbsp chopped coriander
Step 1Boil 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.
Step 2Heat 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.
Step 3To 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.