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Our 25 Most Popular Vegan Thanksgiving Recipes Ever

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Gluten Free Green Bean Casserole

16. Broccoli Tots

Broccoli Tots


  • 2 heaping cups bite size broccoli florets
  • 1 1/4 tablespoon ground flaxseed (OR 1 large egg)
  • 2 tablespoons sun dried tomatoes (in oil) (patted dry and finely chopped (optional))
  • 3 tablespoons nutritional yeast (or 1/4 cup grated parmesan cheese)
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  1. Preheat oven to 375ºF.
  2. Line a large baking sheet with parchment paper and set aside.
  3. In a small bowl, mix ground flaxseed with 3 tablespoons water and set aside.
  4. Fill a large pot with water and 1 tablespoon salt. Bring to a boil. Add broccoli florets to the water and blanch for 3 minutes. Drain well and dry broccoli with paper towel.
  5. Finely chop broccoli. Make sure the pieces are very finely chopped so they easily blend with the rest of the mixture. Alternatively, you can use a food processor and pulse the broccoli until it’s finely chopped.
  6. Add chopped broccoli and all remaining ingredients to a large mixing bowl. Mix thoroughly.
  7. Using a soup spoon, scoop about 1 1/2 – 2 tablespoons of the mixture into the palm of your hand. Gently mold into a tater tot shape and place on the baking sheet. Repeat this step until all the mixture has been used.
  8. Bake in the oven for 20-25 minutes, until crispy and and golden brown. Serve.


These yummy broccoli tots will keep in the fridge for up to 3 days.

Originally posted 2019-03-12 14:01:53.

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