Think you need potatoes to make perfect tots? These tots are made by combining black-eyed peas and broccoli, plus nutritional yeast to give it that cheesy flavor. They're baked, not fried, but they turn out with that perfect texture — crisp on the outside, light and fluffy on the inside. Served with cashew ranch dip, these tots are perfect for any occasion.

Cheesy Broccoli Tots With Ranch Dipping Sauce [Vegan]

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For the Tots:

  • 1 1/4 cups black-eyed peas
  • 2 cups steamed broccoli
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1 flax egg (1 tablespoon flax meal, plus 3 tablespoons water)

For the Ranch Dipping Sauce:

  • 1/2 cup cashews
  • 1/4 cup almond or soy milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper


  1. 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.
  2. Drain and rinse black-eyed peas.
  3. In a food processor, process black-eyed peas, broccoli, salt, nutritional yeast, and flax egg.
  4. Preheat oven to 350°F and prepare a baking sheet by lining with parchment paper or coating with non-stick spray.
  5. 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.
  6. Bake for 30 minutes, flipping halfway through.
  7. While the tots are baking, prepare the ranch dipping sauce by blending all ingredients in a high-speed blender. Thin with additional milk (1 tablespoon at a time), if you prefer.
  8. Remove tots from oven and serve warm with dipping sauce.


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