Cook Vegan — September 2017

Cooklively

COURGETTE NUGGETS

Craving a healthy version of one of the
most notorious junk food dishes? This little
breaded nuggets will hit the spot.

Serves: 4

• 260g (1½ cups) shredded courgette
• 25g (¼ cup) almond meal (or gluten-
free rolled oats)
• 60g (¾ cup) mushrooms, finely
chopped
• 2 ½ tbsp. almond butter
• 1 tbsp flax meal
• 1 tsp olive oil
• ½ tsp onion powder
• ½ tsp salt

1 Preheat your oven to 400°F. Line a

rimmed baking tray with baking paper.

Set aside.

2 Place all the ingredients in a large bowl.

Stir very well to combine (at least 1 minute).

3 Using your hands, form the mixure into

16 tidy nuggets (or 8 fingers).

4 Place formed nuggets on baking paper-

lined baking tray.

5 Bake for 13 minutes. Flip each nugget and

bake for another 10 minutes or until golden

brown (23 minutes total). Do not let them

burn. One you remove the nuggets from the

oven, let them cool for 10 minutes to firm.

• Recipes and images from Cook Lively, by Laura-Jane
  Koers. Published by Da Capo Press.

Per 100g

Calories 104, Fat 6.3g, Saturates 0.7g,

Carbohydrates 6.7g, Sugars 1.4g,

Protein 3.9g, Salt 0.27g