High Protein Vegan Nuggets | Crispy Red Lentil & Soy Chunk Nuggets (Air Fryer Recipe)

These High Protein Vegan Nuggets are made with simple plant-based ingredients — red lentils and soy chunks. They are crispy on the outside, tender inside, and packed with plant protein and fiber.

Unlike traditional nuggets, these are made without breadcrumbs, flour, or processed meat substitutes. The combination of lentils and soy chunks creates a satisfying texture similar to firm tofu while providing an impressive amount of protein.

Each serving provides approximately 35g of plant protein and 17g of fiber, making these vegan nuggets a filling and nutritious meal option.

Serve them with my creamy tomato hemp heart dip for a delicious protein-rich plant-based meal.

Prep Time: 3 hours (includes soaking time)
Active Preparation Time: 20 minutes
Cook Time: 25–40 minutes
Chilling Time: 3-4 hours
Total Time: Approximately 8 hours (including soaking and setting time)

Servings: 3
Yield: Approximately 30–36 vegan nuggets (depending on size)

Cuisine: Plant-Based / Vegan
Method: Oven + Air Fryer (Check Chefs note for pan fry)

Nutrition Facts (Per Serving)
Calories: ~350 kcal
Protein: ~35 g
Carbohydrates: ~42 g
Fiber: ~17 g
Fat: ~8–12 g
Iron: ~5–7 mg

Ingredients
For High Protein Vegan Nuggets
1 cup dry red lentils, soaked for 2–3 hours and rinsed (can soak in hot water if there is no time)
1 cup dry soy chunks
2 cups water for blending
1 tsp black salt (or regular salt to taste)
½ tsp garlic powder
½ tsp onion powder
1 tsp oregano or Italian seasoning
Avocado oil or olive oil for air frying

For Creamy Tomato Hemp Dip
20 cherry tomatoes
1 handful fresh cilantro or mint
½ tsp salt (adjust to taste)
1 green chili (optional)
3 tbsp hemp hearts
1 tsp olive oil for sautéing tomatoes
Instructions
Prepare the Lentils and Soy Chunks
Soak red lentils in water for at least 2–3 hours. Drain and rinse well.
Soak soy chunks in hot water for about 30-40 minutes or until soft.
Drain the soy chunks and squeeze out as much water as possible.
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.
Add soaked red lentils, cleaned soy chunks, and 1.5 cups water into a blender.
Blend until you get a smooth, thick mixture.
Transfer the mixture into a pan.
Add black salt, garlic powder, onion powder, and oregano or Italian seasoning.
Cook on low to medium heat, stirring frequently to prevent sticking.
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.
Transfer into a container and smooth the top.
Allow it to cool, then refrigerate for 2–3 hours or overnight until completely set.
Remove the chilled mixture from the refrigerator.
Cut into nuggets, cubes, or your preferred shape.
Lightly drizzle with avocado oil or olive oil.
Air fry at 200°C (400°F) for 15-16 minutes.
Flip after 7-8 minutes and drizzle a little more oil if needed.
Continue air frying until golden brown and crispy.

Instructions
Heat ½ tsp olive oil in a pan.
Add cherry tomatoes and sauté for 2–3 minutes until they become slightly charred .
Transfer the charred tomatoes to a blender.
Add cilantro, hemp hearts, salt, and green chili (if using).
Blend until smooth and creamy.
Serve with crispy vegan protein nuggets.

Chef’s Tip:
✨ Charring the tomatoes first adds a deeper, slightly smoky flavor and balances the earthy taste of lentils and soy chunks. You can also let the tomatoes cool slightly before blending for a thicker, creamier dip.
⭐ For easier cutting and handling: Cook the mixture longer until it becomes firmer. The less moisture remaining, the more tofu-like the texture will become.
⭐ Texture matters: This recipe creates a soft, medium-firm tofu-like texture. Because of the softer texture, the nuggets are delicate before air frying and may spread if pan-fried.
⭐ For a firmer texture: If you want nuggets that are easier to handle and can be pan-fried, cook the mixture longer until all the moisture is absorbed and it becomes very thick, almost like a dough. This will create a firmer tofu-like texture.
⭐ For the softer version: Cook until the mixture becomes thick and glossy, then chill completely before cutting. Air frying works best for this version and gives a crispy outside while keeping the inside tender.
⭐ For maximum flavor: Washing and squeezing the soy chunks several times makes a big difference in removing the beany taste.
⭐ Make ahead tip: The set mixture can be refrigerated overnight, making it easier to slice and air fry the next day.


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