|
1/2 cup (72g) |
|
4 tsps (20ml) |
|
2 tsps (10g) |
|
4 tbsps (28g) |
|
4 pcs (85g) |
|
2 tbsps (40g) |
|
2 tbsps (10g) |
|
1 pack (5g) |
|
1/2 cup (72g) |
|
4 tsps (20ml) |
|
2 tsps (10g) |
|
4 tbsps (28g) |
|
4 pcs (85g) |
|
2 tbsps (40g) |
|
2 tbsps (10g) |
|
1 pack (5g) |
Step 1
Cook frozen green peas in boiling water for 2 minutes then drain.
Step 2
Blend green peas and vegan cheddar cheese with 2 teaspoons almond milk and nutritional yeast in blender to form a smooth mash.
Step 3
Preheat oven to 220°C (425°F). Spread desired amount of frozen nuggets on non-stick baking sheet in a single layer. Bake 13-15 minutes until lightly browned and crispy, turning over halfway through.
Step 4
Mix peanut & cacao spread, quinoa flakes, 2 teaspoons almond milk and BEANBAG cacao nibs in a bowl. Shape the mixture into 5-6 energy balls.
Step 5
Plate all ingredients. Enjoy!
1. Apart from green peas, kale and broccoli can also be used to make vegetable mash.
2. Place a piece of baking sheet on a non-stick pan, put alpha nuggets on the sheet and heat over medium heat for 15 minutes if oven is not available. Or place frozen nuggets on a microwave-safe dish. Microwave on high for approximately 1:10-1:40 minutes.