Cheesy Broccoli Tots with Ranch Dipping Sauce
Vegan, Gluten Free, Soy Free
Serves: 3-4 as an appetizer
Prep time: 15 minutes
Cook time: 30 minutes
1 1/4 cups black eyed peas
2 cups steamed organic broccoli
1/2 tsp salt
2 tbsp nutritional yeast
1 flax egg (1 tbsp ground flax seed + 3 tbsp water, soaked)
Ranch Dipping Sauce
1/2 cup cashews
1/4 cup almond or soy milk
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
Chop broccoli and steam by either placing it in a covered saucepan over low heat with 2 inches of water or in a bamboo steamer.
Drain and rinse black eyed peas.
In a food processor, process black eyed peas, broccoli, salt, nutritional yeast, and flax egg.
Preheat oven to 350F and prepare a baking sheet by lining with parchment paper or coating with nonstick spray.
With a spoon, scoop a small amount of broccoli "dough" and form into a traditional tater-tot shape. Place on the baking sheet and repeat with remaining broccoli mixture.
Bake for 30 minutes, flipping halfway through.
While the tots are baking, prepare the ranch dipping sauce by blending all ingredients in a high powered blender. Thin with additional milk (1 tbsp at a time) if you prefer.
Remove tots from oven and serve warm with dipping sauce!