Veggie Tots Recipe

Looking for a way to pack in nutritional veggies like brussels sprouts and bell pepper? Try these new vegan friendly veggie tots! Veggie tots make a great appetizer and are a nice pick-me-up snack in the afternoon.

These Veggie Tots are made from:

1 small red bell pepper

3 potato, medium size

10 oz brussels sprouts

1 tsp smoked paprika

3 garlic cloves

2 shallots

1 tbsp olive oil

Salt and pepper to taste

How to make Veggie Tots:

Preheat oven to 350 degrees.

Chop up your potatoes and cook them in a steamer until soft.

While your potatoes are cooking, heat a pot over medium-low heat and add the olive oil. Sauté the garlic until fragrant, then add the chopped shallots and red bell pepper.

Grate the brussels sprouts.

Mash your potatoes in a big bowl.

Add the grated brussels sprouts, and sauté mixture to the bowl. Hand-mix until everything is combined.

Using your hands, you can either make canes or tater tots. Place them on an oiled baking sheet.

Mom Tip: As long as your mixture is cool enough, this is a great time to have your kids help. The mixture is gooey, sticky, and absolutely safe for consumption at this point. You can have them help you make it into balls or use a cookie cutter to create different shapes. If they help with the process, they’ll be more likely to eat them when they’re done!

For picky eaters, you can also mash in a little bit of grated cheddar cheese and this will add more of a kid friendly flavor.

Bake them for 20 minutes from one side or until the edges are browned. Then flip them for ten more minutes on the next side. Salt and Pepper to taste and add a squeeze of lemon!

That’s it! Easy peasy!

For the dip, you can use something simple like Ranch dressing, ketchup or sour cream. If you’d like to dress them up more check out these dips: Roasted Cauliflower Dip, Garlic and Herb Feta Dip, Hot Broccoli Cheddar Dip, Avocado Ranch Dip, Layered Pesto Greek Dip, BLT Kale Dip Roasted

For more TBK veggie recipes check out: Black Bean Burgers (no mushroom veggie burger), Vegan Zucchini Noodles with Bolognese, Sheet Pan Pesto Chicken and Vegetables