• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
Home » Appetizers » Homemade Broccoli Tots

June 15, 2016

Homemade Broccoli Tots

Jump to Recipe

These homemade broccoli tots are a healthy alternative to store-bought tater tots. I made them with chopped vegan shreds, minced onion and panko, then baked. They tasted similar to potato-based tots and were perfect dipped in a quick curry ketchup sauce.

Broccoli Tots + Quick Curry Ketchup this Recipe

 

This isn’t my idea. Like a previous post I did on Bang Bang Cauliflower, these Broccoli Tots were made as a result of them repeatedly popping up in my Facebook feed. I just swapped out the egg with some aquafaba and white rice flour, the cheese with Daiya, and everything else was already vegan.

Broccoli Tots + Quick Curry Ketchup

 

How to make these homemade broccoli tots

Once baked, these tots tasted kind of potato-ey, which led Jeff to ask me why I didn’t just make store-bought tots in the first place. 🙂 I had no good answer for that other than these were fun to make and looked like little pakoras, which made me think of curry, which made me make a curry-kissed ketchup sauce to go with them. For best results, make the sauce first and allow it to chill completely to allow the flavors to blend a little.

Broccoli Tots + Quick Curry Ketchup

 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Tots + Quick Curry Ketchup

Homemade Broccoli Tots


  • Author: erin wysocarski
  • Total Time: 1 hours 10 minutes
  • Yield: 40 tots
Print Recipe
Pin Recipe

Ingredients

FOR THE TOTS

  • 6 cups broccoli florets
  • 1 cup Daiya cheddar (chop finely first, then measure)
  • 1/3 cup onion, very finely miniced
  • 1 cup panko
  • 3 TB white rice flour
  • 3/4 cup aquafaba
  • cooking spray

FOR THE CURRY KETCHUP

  • 1 TB neutral oil, like canola or grapeseed
  • 1/2 small onion, pureed
  • 2 cloves garlic, smashed and finely minced
  • 1 teaspoon curry powder
  • 2 TB water
  • 1 cup ketchup

Instructions

TO MAKE THE TOTS

  1. Bring a large pot of water to a boil. Add some salt, then carefully add in the broccoli florets. Simmer for 2-3 minutes. Drain, allow to cool, then pat the florets dry. Dice very fine by hand by chopping each floret up as finely as possible, then spread it out in batches and redice again and again until it is almost like sawdust. A food processor will be too aggressive here and turn the florets into mush.
  2. Add the diced florets to a large bowl and mix in the Daiya and onion, using your hands to gently combine everything together. Add in the panko and white rice flour, toss, then drizzle the aquafaba over the top and mix gently with a large spoon. Place in the refrigerator to chill for a few hours or overnight.
  3. Once you are ready to assemble the tots, preheat your oven to 400. Line a baking sheet or two with a silpat, set aside.
  4. To shape the tots, scoop out a tablespoon of the mixture. Squeeze it tightly with one hand to create a football shape. Then hold that in the palm of your hand while you use your other hand to press on the top and bottom to make a cute tot shape. Place the shaped tots onto the silpat. Once everything is assembled, spray each tot with a generous mist of cooking spray.
  5. Place into the oven to bake for 15 minutes or until slightly golden on the bottoms. Flip, spray the tops again with a little oil, then bake for an additional 10-15 minutes, keeping a close eye on them towards the end to prevent burning.

TO MAKE THE CURRY KETCHUP

  1. Warm the oil in a small saucepan over medium heat. Add in the onion and saute until translucent, 4-5 minutes, adding little splashes of water as needed to ensure it does not brown.
  2. Add in the garlic and curry powder stir and saute for another minute or two. Deglaze the pan with the water and stir. Add in the ketchup, turn the heat down to low, and allow to simmer for 7-10 minutes, giving it a stir often. Remove from the heat and chill before serving.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes

If you made this recipe ...

Please leave a comment and a 5-star rating if you loved the recipe.

It helps more people find my site and helps me to continue creating new content!

You may also like:

Gingerade Kombucha Caviar
Carrot Lox Crackers
Vegan Bang Bang Cauliflower
Lotus Root Tempura

Filed Under: Appetizers, Small Bites

Reader Interactions

Comments

  1. Mihl says

    June 17, 2016 at 5:28 am

    How cool! My kid will love these. And I had no idea curry ketchup was a thing outside of Germany!

    Reply
  2. Karly says

    July 14, 2016 at 6:11 am

    Now THIS is smart! All the tots without all the guilt- sign me up! Can’t wait to try these out with the fam!

    Reply
  3. Manda says

    August 11, 2016 at 11:08 am

    Can you tell me the purpose of the aquafaba in this recipe? Thanks!

    Reply
    • erinwyso says

      August 11, 2016 at 11:25 am

      Manda, aquafaba is a substitute for eggs here. It acts as a binder and makes the tots a little fluffy.

      Reply
  4. coco youssef says

    September 3, 2016 at 8:58 pm

    Can you offer a suggestion for panko replacement, I’m gluten free. Thanks!

    Reply
    • erinwyso says

      September 4, 2016 at 8:10 am

      Coco, you can probably use gf panko or even crushed Chex cereal here. I can’t guarantee they’ll work, as I haven’t tried either, but it’s worth a shot!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

Search

Search by Category

Check these out!

Cheesy Kale Chips

Cheesy Kale Chips

Chickpea Panisse with Roasted Garlic Aioli

Chickpea Panisse with Roasted Garlic Aioli

Spicy Thai Hummus

Spicy Thai Hummus

Lemongrass and Garlic Stuffed Tofu

Lemongrass and Garlic Stuffed Tofu

Lobster Mushroom Tempura Sushi Rolls

Lobster Mushroom Tempura Rolls

Crispy Kung Pao Brussels Sprouts

Crispy Kung Pao Brussels Sprouts

Footer

About Erin Wysocarski

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We're glad you're here! More about Erin »

Interviews

Cara Ansis of Fork and Beans
Hannah Kaminsky - BitterSweet
Jackie Sobon of Vegan Yack Attack

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks