Description
Using super nutritious superfoods like quinoa, chia seeds, and broccoli, we make tots that are irresistible and healthy for you!
Ingredients
- FOR THE TOTS:
- 1-⅔ cup Cooked Quinoa
- 3 Tablespoons Chia Seeds
- ¼ cups Plus 1 Tablespoon Water
- 1 cup Breadcrumbs
- 1 cup Frozen Broccoli Stems, Grated
- ¼ cups Nutritional Yeast
- ¼ cups Extra Virgin Olive Oil
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- FOR THE LEMON PEPPER MAYO:
- 1 cup Vegan Mayo
- 2 Tablespoons Lemon Juice
- 1 teaspoon Black Pepper
- ½ teaspoons Salt
Preparation
Preheat oven to 475ºF and ready two half sheet pans, lining with either parchment paper or silpats.
In a medium bowl, add the chia seeds, and water. Mix, and let sit for 10 minutes while you mix the remaining ingredients.
Take one pack of frozen broccoli, and strain with a sieve under hot water until slightly defrosted. Drain as well as you can. Add to a food processor, and pulse a few times until the broccoli resembles rice. Return to the sieve, and using the back of a large spoon, press as much water out as you can. Alternately you can squeeze in a tea towel to expel all the moisture. After the water is out, perform your 1 cup measurement.
In a large bowl, break up the Melissa’s Quinoa very well, so there are no large chunks remaining. Stir the chia seeds so there are no clumps, and add to the quinoa mixture, along with the breadcrumbs, broccoli, nutritional yeast, olive oil, salt, pepper. Mix very well.
The mixture should look crumbly, but when squeezed should stay together. Using a 1 Tablespoon measure, scoop into your hand, and shape into tot shapes, about 1.5 inches long, and .75 inches in diameter. Place on your lined sheet pans.
Bake for 20 minutes, rotating once after 10 minutes, and until golden brown and crispy on the outside. Serve immediately.
Add all the ingredients for the lemon pepper mayo in a small bowl, and whisk to combine thoroughly.
