Vegan Broccoli Tots
Vegan Broccoli Tots with Ketchup Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 36 tots, depending on size
- 1 large Russet Potato
- 14 oz Bag of Frozen Broccoli Florets thawed
- 1 Flax "egg" 1-1/2 tsp of ground flax mixed with 1-1/2 tbsp of water - allow to sit until thickened and gelatinous
- 1 tsp Salt
- pinch Pepper
- Olive Oil SPRAY
- Flour (if needed) if your mixture seems to "wet", just add a bit of flour.
Place whole potatoes in a large pot of water and bring to a boil. Once they are nearly fork tender, remove and allow to cool enough to handle.
Using a peeler (or your hands and a paper towel), remove the skins while they are still warm.
Preheat oven to 375 degrees Fahrenheit.
Now, grate the peeled potatoes on a box grater (larger side). Add to a large bowl.
In a few batches, add the defrosted broccoli to the bowl of a food processor. I find that it doesn't fully process if you try to do the whole bag at once and we need this finely minced for the tots to hold together. 2 or 3 batches works best, emptying into the bowl with the grated potatoes.
I added one half of a flax "egg" to the mixture to ensure they held together nicely. A flax "egg" is simply 1-1/2 tsp of ground flax to 1-1/2 Tbsp of water. Allow it to sit until it becomes sort of gelatinous.
Combine everything together in a large bowl, including salt, until it starts to look like it will form well.
On a lined baking sheet and using a small cookie scoop, place the mixture and form. I chose to create basic flattened discs, but if you would like to try to the actual tater tot shape, just know that they will need to bake a bit longer. I just used a small juice glass sprayed with cooking spray to flatten.
My spray is olive oil, so I used that to finish and sprinkled with a bit more salt.
Into the preheated oven they go for about 30 minutes or so. Carefully flip them halfway through the baking process.
Serve with your favorite condiment. Mine is the classic tomato ketchup :)