Vegan Quinoa Tater Tots
I love these quinoa tater tots so much that I ate almost all of them immediately. I found the recipe online, removed all the non-vegan ingredients — like eggs — and added a few additional ingredients to improve the taste. Personally, I think they taste a lot like tater tots but with way better ingredients.

I imagine you could probably bake these instead of cooking them in a pan, but that’s how I did it — and they came out great! Pair your tots with some of your favorite dipping sauces: ketchup, BBQ sauce, etc.
Love This? Never

Recipe: Quinoa Tater Tots

From Jake Conroy at Plant Based on a Budget

    Prep Time: 25m
    Cook Time: 15m
    Ready In: 40m


    2 cups cooked quinoa
    1 onion, finely chopped
    5 button (brown) mushrooms, finely chopped
    1/4 cup chives, finely chopped
    3/4 cup flour
    1/4 teaspoon of red pepper flakes (adjust to desired spiciness. This is a mild-medium level)
    1 teaspoon salt
    3 tablespoons of non-dairy, unsweetened, unflavored milk (I used original rice milk)
    1 tablespoon of lemon juice
    Oil for cooking (You can forgo the oil if you have a non stick pan, or try baking them)

quinoa bites

Photo Credit: Plant Based on a Budget


    In a bowl, mix together the quinoa, onion, mushrooms, chives, flour, red pepper flakes and salt. Mix until combined and thick.
    Add the lemon juice and non-dairy milk, and mix thoroughly.
    Roll into small balls. Place on a plate or tray, and put in the refrigerator for 15 minutes.
    Heat the oil in a pan on medium heat, and cook the tots until golden brown on both sides — about 5 minutes a side.

(under the courtesy of