Crispy Red Lentil Soy Chunk Vegan Nuggets

Instructions

1. Soak red lentils in water for at least 2–3 hours. Drain and rinse well.
2. Soak soy chunks in hot water for about 30-40 minutes or until soft.
3. Drain the soy chunks and squeeze out as much water as possible.
4. Wash and squeeze the soy chunks 3–4 times until the water runs clearer. This helps remove the strong soy taste and improves the texture.
5. Add soaked red lentils, cleaned soy chunks, and 1.5 cups water into a blender.
6. Blend until you get a smooth, thick mixture.
7. Transfer the mixture into a pan.
8. Add black salt, garlic powder, onion powder, and oregano or Italian seasoning.
9. Cook on low to medium heat, stirring frequently to prevent sticking.
10. Cook until the lentils are fully cooked and the mixture thickens. For a medium-firm tofu texture, cook until the mixture becomes thick, glossy, and all visible water is absorbed. For a firm tofu-like texture, continue cooking until all moisture evaporates and the mixture becomes very thick, almost like a dough.
11. Transfer into a container and smooth the top.
12. Allow it to cool, then refrigerate for 2–3 hours or overnight until completely set.
13. Remove the chilled mixture from the refrigerator.
14. Cut into nuggets, cubes, or your preferred shape.
15. Lightly drizzle with avocado oil or olive oil.
16. Air fry at 200°C (400°F) for 15-16 minutes.
17. Flip after 7-8 minutes and drizzle a little more oil if needed.
18. Continue air frying until golden brown and crispy.
19. To prepare the dip, heat ½ tsp olive oil in a pan.
20. Add cherry tomatoes and sauté for 2–3 minutes until they become slightly charred.
21. Transfer the charred tomatoes to a blender.
22. Add cilantro, hemp hearts, salt, and green chili (if using).
23. Blend until smooth and creamy.
24. Serve with crispy vegan protein nuggets.