Name: Veggie nuggets with summer slaw
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100g quinoa; 2 onions (320g), very finely chopped; 2 tbsp olive oil plus 1 tbsp for cooking the next day; 2 x 400g cans black beans drained; 2 tsp dried oregano; 3½ tbsp crunchy peanut butter; 3 tbsp parsley chopped; 1 tsp vegetable bouillon powder; 2 eggs beaten; 90g pot bio yogurt; 1 tsp English mustard powder; 1 tsp apple cider vinegar; 1 carrot (150g), coarsely grated; 1 red pepper deseeded and finely chopped; 1 very small onion finely chopped; 320g white cabbage finely shredded; 4 tbsp chopped coriander

A number of veggie nuggets served on a plate with summer slaw

100g quinoa
2 onions
(320g), very finely chopped
2 tbsp olive oil
plus 1 tbsp for cooking the next day
2 x 400g cans black beans
drained
2 tsp dried oregano
3½ tbsp crunchy peanut butter
3 tbsp parsley
chopped
1 tsp vegetable bouillon powder
2 eggs
beaten

For the coleslaw

90g pot bio yogurt
1 tsp English mustard powder
1 tsp apple cider vinegar
1 carrot
(150g), coarsely grated
1 red pepper
deseeded and finely chopped
1 very small onion
finely chopped
320g white cabbage
finely shredded
4 tbsp chopped coriander

Method

step 1
Boil the quinoa for 20 mins following pack instructions, leave to stand for 5 mins, then drain well. Meanwhile, fry the onions in 1 tbsp oil over a medium-low heat for 5 mins with the lid on the pan, then uncover and fry for 5 mins more until soft and starting to colour. Take off the heat, stir in the black beans, oregano, peanut butter, parsley and bouillon, then mash everything together with a potato masher to crush the beans. Add the quinoa and eggs and mix well.
step 2
Heat the remaining 1 tbsp oil in a large non-stick frying pan then, using a measuring tablespoon, scoop rounded spoonfuls of the mixture and add to the pan, spaced apart. Cook for about 2-3 mins each side until the nuggets are browned. Cook half the mixture and save the remainder for another day. Will keep chilled for up to three days.
step 3
To make the coleslaw, put the yogurt, mustard powder and vinegar in a bowl, stir together to make a dressing, then add the vegetables and coriander and toss well. Serve half the coleslaw with two portions of the nuggets. The remainder will keep chilled for up to three days.