These snack recipes by Pamela Reif pack an energy punch!

Pamela Reif’s new cookbook also has hearty snacks—like a healthy, vegan version of the classic chicken nuggets with ketchup. Nuggets are made from chickpeas and provide guilt-free enjoyment.

You need:

For the ketchup:

  • 200 g of tomato paste
  • 100 grams of tomato paste
  • 2 teaspoons of white vinegar or apple cider vinegar
  • 1-2 teaspoons maple syrup or coconut blossom sugar
  • 2 pinches of salt
  • Pepper or paprika powder to taste

For Nuggets:

  • 30 grams of rolled oats
  • 150 g cubed peas
  • 50 grams of pumpkin
  • 1 egg (size M)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon paprika powder
  • Pepper to taste
  • Onion or garlic powder to taste
  • coconut or avocado oil

It goes like this:
To make the ketchup, bring the passata, tomato paste, vinegar, maple syrup or coconut sugar and salt to a boil in a saucepan. If you want the ketchup to be spicy, you can also add chili or paprika powder. Cook the ketchup on medium heat for 15 minutes and then let it cool.

For nuggets, grind rolled oats in a blender to create oatmeal. Then filter, wash and dry the peas.

Now put all the ingredients in a blender and grind them into a round dough.

Pour avocado or coconut oil into a large skillet and place over medium-high heat. Now take one tablespoon of dough for a ball and put it in the pan. Fry the respective ingot for three to five minutes on both sides. It’s over!

A note on shelf life: Nuggets can be stored for three days, ketchup can be refrigerated for up to a week.

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