Mini Nuggets & Honey-less Mustard Salad

Little plant-based nuggets covered in a sweet dressing with a mustard kick! Another one in the Substantial Salad series.

I’d love for you to complete this short five question reader survey to help shape this newsletter to better match your preferences and expectations.

Thanks to everyone who has responded so far! I want to better support the plant-based community and your feedback will help me provide the content you really want 🙏

This easy recipe comes together in no time because of a special deconstruction-hack and skips the baking and frying altogether. The Mini Nuggets & Honey-less Mustard Salad, featuring sweet raisins, is a dish kids can’t resist!

With its nutritious components, this salad turns eating greens into an enjoyable experience for even the pickiest eaters and salad haters—I’m a salad hater so I should know!

The trick or hack with this recipe is the pan-toasting method for the coating, which saves a ton of time and creates a crunchy, flavorful exterior without the health issues or hassle of frying or baking. This makes healthy eating not only quick but also enjoyable!

---

Mini Nuggets & Honey-less Mustard Salad - Quick Video

Recipe Overview – Mini Nugget & Honey-less Mustard Salad

🔪 The Recipe: Mini Nugget & Honey-less Mustard Salad
⏲️ Estimated Time: about 25 minutes from scratch.
🍽️ Servings: around 2-3 servings
💵 Cost to make: $1.76 USD / $2.46 CAD
🕹️ Difficulty: Easy

---

---

🧰Equipment

• 1 Spice / Coffee Grinder (or blender, food-processor, etc.)

• 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

You can find the Mini Nuggets & Honey-less Mustard Salad:(including step-by-step photos and more detailed instructions and tips.)

Basic Directions

MINI NUGGETS & HONEY-LESS MUSTARD SALAD RECIPE

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!

---

The Mini Nuggets & Honey-less Mustard Salad Quick Links

• What Makes Mini Nuggets & Honey-less Mustard Salad Different

• How to Make WFPB Mini Nuggets & Honey-less Mustard Salad – Quick Video 📺

• How To Season Steel Cookware

• ⭐Full Mini Nuggets & Honey-less Mustard Salad Recipe⭐

• Nutrition Facts Table – WFPB Mini Nuggets & Honey-less Mustard Salad

  • Frequently Asked Questions (FAQ) About the Mini Nuggets & Honey-less Mustard Salad

    • 1. Can I use a blender?

    • 2. Can I substitute oats or lentils for something else?

    • 3. Can I substitute raisins for something else?

    • 4. How should I store leftovers?

    • 5. Is this recipe gluten-free?

    • 6. How can I make the nuggets spicier?

    • 7. Can I bake the nuggets instead of pan-toasting them?

  • 💡 Pro Tips for Mini Nuggets & Honey-less Mustard Salad

• The Science – Sources

• Subscribe & Share!

---

Substack Exclusive Mini Health Posts

• Why you should NOT use non-stick pots and pans

• Avoid Smoked Paprika

• Hot Tap Water is NOT SAFE for Cooking

• STOP Cooking with Aluminum Foil

The Science-Backed Research Links

• Ingredients that Fight Disease

• The Research on Diet and Disease

---

If you have any questions, or concerns, complaints, or just want to chat then please feel free to contact me by hitting reply to this email, or let’s connect and be friends on Instagram.

That’s all for today.
Have a wonderful day and stay nourished!

-Chef Robert Leigh
plantbasedproof.com
contact@plantbasedproof.com