3 heaping cups broccoli florets 2 cups steamed + chopped
2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water
1/2 cup nutritional yeast
2 tablespoons quinoa or Millet flour
1 teaspoon garlic powder
1 - 1 1/2 tbsps of tahini
Add broccoli to a steamer basket and steam until tender, about 5 minutes.
While broccoli is steaming, whisk together flaxseed meal and water and set aside.
Allow broccoli to cool for 5 - 10 minutes and transfer to a cutting board and finely chop. Transfer to a large bowl.
To the mixing bowl, add the remaining ingredients, including the flax eggs, and starting with 1 tablespoon of tahini. Stir together until it forms a dough. If the mixture seems a bit dry, add the rest of the tahini.
Line a baking sheet with parchment paper and form the dough into small balls or tots. Chill in the fridge for at least 30 minutes to chill.
When ready to bake, preheat the oven to 400 degrees F. Bake for 18 - 20 minutes, flipping halfway through.
Allow tots to cool for 10 - 15 minutes before transferring to a plate and serving.
I use the Cuisinart Mini Manual food processor. Makes it so easy to chop the broccoli.
This gets supreme gooey! I recommend using a spoon dipped in warm water when stirring.
To have more on hand, double recipe.
Makes 16 tots. One serving could be many as 8.