The Asian nuggets can be completely cooled and frozen in plastic bags until needed. I got about 26 nuggets. This just leaves you with needing to prepare veggies and sauce which could be whipped up in 15 minutes.
As for substitutes, I think you may be able to replace the egg with flax meal and a little water but they may come out a little drier. To keep them gluten free, replace the panko with a coarse oat flour but note they will be more delicate to work with. If going the GF route, I would try to keep the egg in, if possible, to keep everything together.
- 3 cloves garlic
- 1/2 a yellow onion, roughly chopped
- 2 eggs
- 2 tablespoons soy sauce or tamari
- 1 1/2 tablespoons toasted sesame oil
- 2 tablespoons sambal oelek (chili paste)
- 2 cups cooked and cooled brown rice
- 1 1/2 cup cooked and cooled lentils (a few varieties will do though I'd avoid red and green, they get too soft)
- 1/2 cup panko breadcrumbs
- 1 bunch of cilantro
- pinch of salt
- sesame seeds, for garnish
- / veggies /
- 1 tablespoon sesame oil, as needed
- 3 green onions, roughly chopped
- 5 ounces shitake mushrooms, halved or quartered if large
- 1 head broccoli
- splash of rice wine vinegar
- pinch of sea salt
- / tahini sauce /
- 1 minced clove garlic
- 1/2 cup tahini
- 2 teaspoons white or yellow miso
- 2 tablespoons orange juice
- squeeze of fresh lemon juice or splash of rice wine vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon toasted sesame oil
- fresh ground pepper
Preheat the oven to 400. Line a baking sheet with parchment.
In a food processor, combine the garlic, onion, eggs, sesame oil, tamari or soy sauce and chili paste and pulse a few times until the onion and garlic are well chopped. Add the rice, lentils, panko, cilantro, pinch of salt and pulse a few more times until just combined. You want to still distinguish nubs of rice, but it should look pasty enough that you could roll it in a ball. Let the mix sit for ten minutes.
Roll the dough into 2'' balls and line them up on the baking sheet. Sprinkle them with sesame seeds (I use coconut oil spray to help them stick) and bake on the middle rack for 15-18 minutes until browned and dry on the outsides.
For the veggies, in a large skillet, heat the sesame oil. Add the green onions, mushrooms and a pinch salt and saute for 4-5 minutes until just softened. Roughly chop the broccoli and add it to the pan along with a splash of rice vinegar and saute another 5-10 minutes until softened to your taste.
For the sauce, whisk all ingredients together until smooth and set aside. The sauce can be made up to three days in advance and kept covered in the fridge.
Assemble your meal with a scoop of veggie, some asian nuggets and a generous drizzle of tahini sauce.
Now sit back and enjoy :)