Fry the nuggets in a pan over medium heat for 10-15 minutes, flipping occasionally. Alternatively, bake them in the oven at 200°C for 30 minutes.
If you decide to bake the nuggets in the oven, after 5-10 minutes, add the peeled carrots seasoned with salt, pepper, dried thyme and olive oil. If not, roast only the carrots as described.
Chop the red onion. Heat olive oil in a pan, add the onion and a pinch of salt, then sauté for a few minutes until soft. Pour in the vegetable stock and let it boil. Add the peas and cook for 8-10 minutes.
Drain the liquid, but set aside for later. Put the peas and onion in a blender or food processor and blend. Gradually add a little of the liquid you saved and olive oil until you get the desired purée texture. Add salt and pepper to taste.
Serve the nuggets with the pea purée and roasted carrots.
