Baked Lentil Veggie Nuggets

1. Preheat oven to 425 degrees and line a large baking tray with parchment paper. 2. Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside. 3. Drain your lentils and add them to the food processor along with your grated carrots, zucchini, and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine. 4. Form 1- 1/5 " balls using your hands and then place them on your baking tray. Then press each one down gently, without breaking them, to form nuggets. 5. Bake for 30 mins, carefully flipping them at the 15 min mark. let your nuggets cool at room temperature for at least 5 mins to help them firm up. Then serve with ketchup, mayo or tahini sauce.