Tater Tots really bring us back to the good ol’ days of being a kid. You know, the days of running around in the backyard snacking on crispy tots with your friends? Well, we believe that as adults we still need to have fun (if not more fun) and eat crispy tots too. But with age comes wisdom, so we respect our greens as well. Thus, we created Broccoli & Cheese Tater Tots. This is definitely a not-so-average, kicked-up, classy-ass Tater Tot recipe!
We love snack food, but as adults we need to be responsible and eat our greens like our mothers taught us. What better way to sneak in 4 cups of broccoli than by mixing them in to crispy potatoes and cheddar cheese? Parents out there, we promise your kids won’t have a clue there’s broccoli hidden in here. For all you health-conscious adults, these vegan broccoli tater tots really are guilt-free, with just 4 ingredients and some spices.
Vegan Broccoli & Cheese Tater Tots are super easy to make in a jif, but can definitely be prepared ahead of time. Make these when you have some time, place them in a freezer safe container, and when you’re ready bake them from frozen (you may need to bake for 5-10 minutes longer). Who needs store bought when you can make your own and they taste WAY BETTER! Heck, go ahead and double, triple, or even quadruple the recipe. A freezer full of tots sounds like heaven to us!
Serving these tots is fun because you can serve them with whatever dipping sauce you desire. If you want to be basic go with some ketchup, but we recommend serving these with our hella delicious Queso sauce. Make this duo and all we have to say is… boom, mic drop!
Broccoli Tater Tots
- 2 medium White Potatoes Peeled
- 4 cups Broccoli Florets
- 1/2 cup Cheddar Cheese Shreds
- 1 tbsp Ground Flaxseed +2 tbsp water (for flax egg)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Salt
- Queso Dip (Optional)
- Ketchup (Optional)
Preheat oven to 425 F.
Place peeled potatoes in a pot of water and bring to a boil. Reduce heat to a low and boil for 15 minutes (or until potatoes are fork tender). Ensure to keep potatoes whole while boiling.
Meanwhile, add the broccoli to a pot of water and bring to a boil. Boil for 3-4 minutes until they start to soften but are still bright green. Drain and cool.
Once cool, add the broccoli to a food processor or blender, and blend until you are left with a rice-like texture. Set aside.
Once potatoes are tender, drain and allow them to cool until you are able to handle them.
Grate potatoes with a box grater - potatoes should look like the consistency of shredded potato hash.
To make your flax egg, whisk together the ground flaxseed with 2 tablespoons of water and place in the fridge for 5-10 minutes, until the flax egg begins to thicken.
In a medium sized bowl, add grated potatoes, grated broccoli, cheddar shreds, garlic powder, onion powder, salt and flax egg. Mix ingredients with your hands until well combined.
Scoop out 1 tbsp of mixture and form your tater tots by rolling them between your hands. Place on a lined baking sheet so they don't stick. To avoid the mixture sticking to your hands, keep hands slightly wet.
Bake the tater tots for 30-40 minutes, flipping halfway through. Tots should be slightly golden on both sides and crispy on the outside.
Serve with ketchup or our Queso sauce. Enjoy!