Baked Veggie Tots | Gluten free * Vegan
These Baked Veggie Tots are soft inside and nice and crispy outside, one of the easiest and best gluten free vegan appetizers ever!
Equipment
- 1 pan
- 1 bowl
- 1 spoon
- 1 baking sheet
- parchment paper
Ingredients
- cold mashed potatoes (from 3 medium potatoes)
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
- 2 inch leek slice, finely chopped
- 1 cup gluten free vegan breadcrumbs (see blog post above for recipe)
- salt, pepper, spices, herbs of your choice
- 2-3 tablespoons olive oil
- 2-3 tablespoons white rice flour (optional)
Instructions
- In case you don't have leftover mashed potatoes ready, make them ahead: peel, dice and boil three medium potatoes, mash them and let them cool
- Finely dice/slice the vegetables and the leek, add them to a pan with a tablespoon of olive oil, add salt, pepper and other spices or herbs you like and sauté until slightly tender
- Pre-heat oven at 180° C / 350 F
- In a bowl combine sauteed veggies and mashed potatoes
- One tablespoon at a time, press the tots mixture together with your hands and create two inch long tots (you can totally make them round too of course)
- Coat them with the gluten free breadcrumbs (see blog post for linked recipe) and place them on a baking sheet lined with parchment paper
- Brush or drizzle the tots with olive oil and bake them for 30 minutes, or until they are nice and golden on all sides (turn them around from time to time while they are baking)
- Serve still warm with mayo, marinara or other sauces, like cashew sauce (see blog post for linked recipe)