Vegan Quinoa Broccoli Tots

• Vegetarian
• Gluten free

• Produce

  • 3 heaping cups Broccoli florets
  • 1 tsp Garlic powder

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1 tbsp Hummus
  • 1 tsp Miso paste

• Baking & Spices

  • 1/2 cup Nutritional yeast
  • 2 tbsp Quinoa flour

Found on simplyquinoa.com

Ingredients

• 3 heaping cups broccoli florets (2 cups steamed + chopped)
• 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
• ½ cup nutritional yeast
• 2 tablespoons quinoa flour
• 1 teaspoon garlic powder
• 1 teaspoon miso paste
• 1 - 2 tablespoons hummus

Directions

• Add broccoli to a steamer basket and steam until tender, about 5 minutes.
• While broccoli is steaming, whisk together flaxseed meal and water and set aside.
• Allow broccoli to cool for 5 - 10 minutes and transfer to a cutting board and finely chop. Transfer to a large bowl.
• To the mixing bowl, add the remaining ingredients, including the flax eggs, and starting with 1 tablespoon of hummus. Stir together until it forms a dough. If the mixture seems a bit dry, add the other tablespoon of hummus.
• Line a baking sheet with parchment paper and form the dough into small balls or tots. Chill in the fridge for at least 30 minutes to chill.
• When ready to bake, preheat the oven to 400 degrees F. Bake for 18 - 20 minutes, flipping halfway through.
• Allow tots to cool for 10 - 15 minutes before transferring to a plate and serving.