← All recipes

🍽️ Crispy Vemondo Nuggets with Homemade Pepita Salsa

603 kcal · 30 min · 4 servings

Ingredients

• pumpkin seeds 50 g
• onions, yellow 1 pc.
• garlic cloves 2 pc.
• roma tomatoes 6 pc.
• olive oil 3 tbsp
• bell peppers in a jar 100 g
• organic limes 1 pc.
• cilantro, fresh 15 g
• vegan nuggets with sweet chili sauce 600 g
• chili, ground 1 tsp
• tomato paste 1 tbsp
• smokehouse BBQ rub 1 tsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Line a baking tray with baking paper.
3. 3. Spread the pumpkin seeds onto the tray.
4. 4. Roast the seeds in the oven for about 5 minutes.
5. 5. Cut an onion in half.
6. 6. Remove the outer skin of the onion.
7. 7. Cut the onion into coarse cubes.
8. 8. Peel a clove of garlic.
9. 9. Chop the garlic coarsely.
10. 10. Wash the tomatoes under running water.
11. 11. Cut the tomatoes in half.
12. 12. Take the baking tray out of the oven briefly.
13. 13. Place the onion cubes onto the tray.
14. 14. Add the chopped garlic to the tray.
15. 15. Add the halved tomatoes to the tray.
16. 16. Drizzle some olive oil over the vegetables.
17. 17. Place the tray back in the oven for another 5 minutes.
18. 18. Open the jar of peppers.
19. 19. Drain the liquid from the jar.
20. 20. Cut the peppers into coarse cubes.
21. 21. Cut a lime in half.
22. 22. Squeeze the juice from the lime.
23. 23. Wash the fresh coriander.
24. 24. Shake the coriander dry.
25. 25. Pluck the coriander leaves from the stems.
26. 26. Line a second baking tray with baking paper.
27. 27. Place the vegan nuggets on the second tray.
28. 28. Bake the nuggets in the oven for about 15 minutes.
29. 29. Take the first baking tray with the vegetables out.
30. 30. Let the vegetables and seeds cool down briefly.
31. 31. Place the cooled pumpkin seeds into a tall container.
32. 32. Add the roasted tomatoes to the container.
33. 33. Add the roasted onions to the container.
34. 34. Add the roasted garlic to the container.
35. 35. Add the diced peppers to the container.
36. 36. Blend the ingredients with a hand blender for 2 minutes.
37. 37. Add chili, tomato paste, BBQ rub, coriander, and lime juice to the sauce.
38. 38. Blend everything together again.
39. 39. Season the salsa with salt and pepper to taste.
40. 40. Take the finished nuggets out of the oven.
41. 41. Serve the nuggets with the pepita salsa.
42. 42. Tip: Drizzle the nuggets with a little fresh lime before eating.

Nutrition per serving

• kcal: 603
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 49 g