Main courses

Quinoa Nuggets, vegan

Name: Quinoa Nuggets, vegan
Prep time: 30 min
Total time: 30 min
Yield: 4-6 Portionen / 20-25 Nuggets je nach Größe
Ingredients: 1 tbs Rapunzel linseed flour; 120 ml of water; 150 g Rapunzel quinoa; ca. 70 g Rapunzel walnut pieces, finely chopped; ca. 70 g cauliflower rice (raw grated cauliflower); 130 g breadcrumbs; 3 tbs Rapunzel yeast flakes; 1 tsp Baking powder; 1 onion, finely chopped; 1 tbs Rapunzel olive oil mild, extra virgin; ½ tsp Rapunzel sea salt, Atlantic; 2 tsp soy sauce; 5 tbs Rapunzel frying oil

Justina und Livi

30 Min.

4-6 Portionen / 20-25 Nuggets je nach Größe

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

1 Linseed flour
120 ml of water
150 g Quinoa white
Walnut pieces
ca. 70 g cauliflower rice (raw grated cauliflower)
130 g breadcrumbs
3 Yeast flakes
1 tsp Baking powder
1 onion, finely chopped
1 Olive oil mild extra virgin
1 Atlantic sea salt fine
2 tsp soy sauce
5 Frying oil

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the quinoa according to the instructions on the package. Meanwhile, mix the linseed flour with the water in a large bowl and set aside.

Fry the finely chopped onions with the olive oil until translucent, add the cauliflower rice and the finely chopped walnuts and sauté briefly. Add about 3 tablespoons of water and let simmer for another five minutes. Add the the cauliflower mixture to the bowl with the linseed flour and add the remaining ingredients. Add the cooked quinoa and knead well. If the mixture is too dry, just add a little more breadcrumbs.

Form about 25 small nuggets and fry in the pan with the frying oil for about 10 minutes. It also works wonderfully in the oven at 180 degrees. Serve with fries or wedges.

USED RAPUNZEL PRODUCTS

Olive oil mild extra virgin

Frying oil