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)
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 care2.com)