Broccoli tots or “tater tots”, easily made with pantry and freezer ingredients! This broccoli tater tots recipe is a game changer for getting kids to eat vegetables in a fun way! They are crispy, delicious and so simple to make!
There is nothing like a making a meal that is packed with vegetables and watching the kids eat them up happily! These broccoli tots have brought happy faces in our home and I hope they do as well in yours! They are easy, quick and satisfying way to enjoy broccoli in a dairy-free recipe. Plus broccoli has so many incredible health benefits which you can learn about broccoli here.
I have made these tots both dairy-free and gluten-free and include alternative ingredients if that not your style and to work with ingredients you may have on-hand.
Broccoli Tots: Ingredients
Broccoli florets: You can use fresh or frozen broccoli for this recipe. Then steam and chop the florets into tiny pieces.
Bread crumbs: This helps bind the broccoli tater tots together. You can use gluten-free bread crumbs, rice bread crumbs, or your favorite brand.
Nutritional yeast: Since these are made without dairy, I like to use nutritional yeast for a “cheesy flavor”. If that is not your style or you have none, you can sub it out for grated Parmesan cheese or cheddar cheese or vegan cheese in equal amounts.
Seasoning and spices: This is where the flavors are at, along with nutritional yeast or cheese. Parsley, garlic, oregano, salt and pepper is added to enhance the taste.
Egg: One egg is used to bind the ingredients together. Although I have not tried it in the recipe, you can substitute it for one flax egg. To do so, combine 1 tablespoon flax seed meal with 2.5 tablespoons of water. Let soak for at least 5 minutes then whisk together.
How To Make Broccoli Tater Tots
First steam the broccoli florets, then chop it into super fine pieces, or using a food processor pulse gently. Transfer the cooked broccoli to a bowl and add the remaining ingredients then mix well to form a “dough”. Using about 1 tablespoon, roll the dough into logs. Bake for 25 minutes total, flipping after 15 of baking time. Serve right away with your favorite dipping sauce.
Can you freeze this broccoli tater tots recipe?
Yes! Make these in bulk even and freeze the little baked nuggets in a seal-able zip-bag with all of the air removed. Freeze for up to 3 months.
This is a fantastic kid-friendly snack recipe. It can also be served for dinner as a main dish, just double the recipe for a family of 4. We love to enjoy them dipped in ketchup and served with a side salad, cornbread muffins or roasted potatoes.
How to serve vegetable tots
Triple the recipe and add them to a baking dish. Top with cheese and bake to melt the cheese and serve as a casserole.
Enjoy as a snack and dip each broccoli tot into ketchup, mustard or ranch dressing.
Serve as the main entree with a side salad and fresh vegetables slices.
Tips to make the best broccoli tots for kids
When steaming the broccoli, make sure they are cooked soft but still vibrant green.
Chop the broccoli super fine by using a chef's knife after the broccoli is steamed. Or add to a food processor and pulse gently 1-5 times to chop, yet making sure not to blend too fine.
More easy kid-friendly dinner recipes
- Easy Chicken Recipe with Delicata Squash Sauce
- Blender Banana Oat Pancakes (yes, breakfast for dinner!)
- 20-Minute Open-Faced Meatball Sandwich
- Baked Spaghetti Squash Pepperoni Pizza Casserole
- Cauliflower Rice Fritters
- 4 cups fresh or frozen broccoli florets
- 1 large egg
- 2 tablespoons yellow onion grated to mince fine
- 3/4 cup non-diary milk (or preferred milk)
- 1/4 cup nutritional yeast flakes (or grated Parmesan cheese, shredded cheddar, or vegan shredded cheddar cheese)
- 1 cup gluten-free bread crumbs (or rice bread crumbs or preferred bread crumbs)
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon oregano dry
- 1/2 teaspoon salt (preferably pink Himalayan salt)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Preheat the oven to 400 degrees F. Line a baking pan with parchment paper and lightly spray it with cooking spray.
- In a large pot, add 1 inch of water and a steamer basket and bring the water to a boil. Add the broccoli florets (remove most of the stem when using fresh), cover and cook for 3-5 minutes or until tender but still vibrant in color, remove from the pot. Chop the broccoli into fine pieces with a chef knife or add to a food processor and pulse for 1-5 times gently just to chop. Do not blend.
- In a large bowl combine, chopped broccoli, egg, onion, milk, nutritional yeast, bread crumbs, parsley, oregano, salt, pepper, and garlic powder. Mix to combine to form a “dough”.
- Using a large tablespoon measure out the mixture into your hand and shape it into a log form. Place it on the prepared baking sheet and repeat for the remaining mixture. Bake a total of 25 minutes, flipping over after 15 minutes during baking time. Remove from oven and serve immediately.
- When steaming the broccoli, make sure they are cooked soft but still vibrant green.
- Chop the broccoli super fine by using a chef's knife after the broccoli is steamed. Or add to a food processor and pulse gently 1-5 times to chop, yet making sure not to blend too fine.