Today’s vegan recipe is an awesome plant-based, healthier version of the popular Tater Tots, featured in “The Friendly Vegan Cookbook” by authors Toni Okamoto and Michelle Cehn.
Part of the reason I love this book so much is because it includes some of the most popular foods in American cuisine and truly made them healthier, and ‘veganize’ them, while keeping them satisfying and yummy.
From “tuna” salad and “mac ‘n cheese” to tacos, pasta and desserts galore, you will find one of your favorite meals in this book for sure! Today I’m making quinoa tots (a version of potato tater tots).
I picked this recipe because I often hear from folks telling me that quinoa can be a little boring so I wanted to show you how versatile it can be. Hope you enjoy it (recipe listed below)!
YIELD: 16-18 quinoa tots
Prep Time: 10 mins | Cook time: 10 mins | Total time: 30 minutes
2 cups cooked quinoa, cooled
½ cup finely diced yellow onion
¼ cup finely chopped chives
½ cup all-purpose flour
1 tsp. salt
1 tsp red chili pepper flakes
3 Tbsps. plant plant-based milk
1 Tbsp. lemon juice
Canola Oil for panfrying
1. in large bowl, thoroughly combine the quinoa, onion, chives, red chili pepper. Mix in the plant-based milk and lemon juice.
2. Using your hands, roll the quinoa mixture into 1-inch balls, squeezing tightly in your hands as you go to get the air bubbles out and for a dough. Place the formed balls on a tray or plate. Put them in the freezer for 5 minutes or 15-20 mins if in the refrigerator.
3. Coat a large pan with canola oil and place over medium-high heat. Add the tots in batches and lightly press on each of them with a spatula to flatten them a little.
4. Cook tots for 5 mins until the bottom is golden brown and appears gentle friend. Flip them, lower the heat to medium and cook for another 5 minutes.