Veggie Hemp Nuggets | Margaret River Hemp Co

Veggie Hemp Nuggets

31 Jan, 2025

Craving a tasty snack that’s both hearty and nourishing? Meet your new favourite bites! These Veggie Hemp Nuggets combine fluffy millet, vibrant veggies, and hemp seeds for a protein-packed, plant-based treat. Dunk them in a tangy Creamy Maple Mustard Dip for a truly irresistible snack or side dish.

📌 Ingredients

Nuggets

⅓ cup dry millet
Sea salt and ground black pepper, to taste
1 tablespoon avocado oil, plus extra
½ cup grated broccoli (about 4–5 florets, grated)
½ cup grated carrot (from 1 medium carrot)
2 small shallots, peeled
1 teaspoon minced fresh rosemary
½ teaspoon ground turmeric
½ teaspoon lemon zest
Pinch of cayenne pepper
2 tablespoons hulled hemp seeds
1½ teaspoons psyllium husk powder
1 tablespoon nutritional yeast
1 teaspoon grainy mustard

Creamy Maple Mustard Dip

2 tablespoons raw cashew butter
2 tablespoons water, plus extra if needed to thin
1 tablespoon pure maple syrup
1 tablespoon grainy mustard
1 teaspoon lemon juice
1 small clove garlic, finely grated
Sea salt, to taste

📌 Directions

Prep & Cook the Millet:

1. - Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly brush with oil.
  - In a small saucepan over medium-high heat, combine the millet with ¾ cup water and a pinch of salt. Cover and bring to a boil, then reduce to a simmer. Cook until all the water is absorbed (about 20–25 minutes) and the grains are fluffy or slightly mushy. Set aside to cool.

Sauté the Veggies:

1. - Warm 1 tablespoon of avocado oil in a medium sauté pan over medium heat.
  - Add the grated broccoli and carrot. Grate the shallots (using a box grater) directly into the pan. Season with salt and pepper; cook until the carrots soften and the broccoli is bright green.
  - Stir in the rosemary, turmeric, lemon zest, and cayenne pepper, then remove from the heat to cool slightly.

Blend the Mixture:

1. - Measure out 1 packed cup of cooled millet (you may have a bit extra). Transfer to a food processor.
  - Add the cooled vegetable mixture, hemp seeds, psyllium husk powder, nutritional yeast, and grainy mustard. Season with salt and pepper.
  - Pulse or blend on high until everything clumps together, forming a cohesive mixture.

Form & Bake:

1. - Lightly oil your hands. Scoop out scant 2 tablespoons of the mixture per nugget, shaping each into a small patty or bite-sized nugget. Arrange on the prepared baking sheet.
  - Brush the tops with a little more oil. Bake for 22 minutes, flipping halfway. They should be lightly browned and solid enough to pick up.

Make the Dip:

1. - In a small bowl, whisk together the cashew butter, water, maple syrup, mustard, lemon juice, garlic, and a pinch of salt. If needed, add more water until you reach your desired consistency.

Serve & Enjoy:

- Serve the veggie, hemp, and millet nuggets warm with the Creamy Maple Mustard Dip. Dig in and enjoy!

Tip: These nuggets freeze well! Make a double batch, freeze extras, and simply reheat in the oven or air fryer for a quick, nutritious snack any time.

Organic Hemp Seeds

All of our Hemp seed was grown, processed, and packaged right here in Australia.

Check Out Our Hemp Seeds