1(15oz) canlentils, drained and rinsedwhite beans could also be used
2Tbsp.nutritional yeast
2Tbsp.ketchuptomato paste could work too
1tsp.garlic powder
1/2tsp.salt
3Tbsp.water
Instructions
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Mix all ingredients together in a food processor, minus the water.
As you'll see, it's hard to get the rice and lentils to totally combine, so use the water to help bind the mixture. You might not need all 3 Tbsp, depending on how much liquid your rice has, so use your best judgment. You want the mixture to totally combine, and still be very thick.
Use a cookie scoop to scoop out your nuggets. Once you fill your tray, wet your fingers and gently push the nuggets down to take on a "nugget" shape.
Bake for 25-30 minutes. Then, pull out and let the nuggets rest for a few minutes before transferring to a plate or cooling rack.