Veggie Tots

Veggie Tots.jpg

The ultimate hidden veggie finger-food! Well, sorta. The veggies aren’t so much hidden as they are WRAPPED IN A CUSHIONY COAT OF SAVORINESS :)

It’s hard to call these a side dish or a finger-food when your husband eats the whole batch as a meal, but that’s what they’re supposed to be. Pre-lifestyle overhaul, tots were pretty much my jam, so I kinda owed it to myself to make a better-for-me version — and I think I found a pretty close contender to the real deal! I dare say these are even more flavorful because let’s face it…it isn’t just a plain ol’ potato. It’s chock-full of veggie goodness and surrounded by some of my go-to AIP compliant seasonings. Yup, these are on my repeat list!

I paired these with a Roasted Garlic Cream Sauce for dipping, but any dip’ll do as long as it fits your preferred nutrition template!

Yield: 12 Tots

Veggie Tots

prep time: 15 Mcook time: 30 Mtotal time: 45 M
A veggie-packed, egg and dairy free snack or side!


Veggie Tots
  • 1/4 cup coconut flour
  • 2 tbsp cassava flour
  • 1 tbsp arrowroot flour
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 2 gelatin eggs (2 tbsp gelatin, 8 tbsp water)
  • 1/4 cup shredded zucchini
  • 1/4 cup shredded carrot
  • 1/4 cup chopped broccoli florets
  • 2 tbsp finely diced white onion
Roasted Garlic Cream Sauce
  • 1 head of garlic
  • 1 tbsp olive oil
  • 1 can coconut milk
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • Fresh or dried parsley for garnish


How to cook Veggie Tots

For the Tots
  1. Preheat oven to 400 degrees.
  2. Prepare the vegetables. Use paper towels to squeeze the zucchini and carrots, removing any excess moisture.
  3. Make the gelatin eggs by adding the water to a small sauce pan. Sprinkle the gelatin over the top, distributing it evenly. Let it “bloom” for about 5 minutes. Heat to medium high, melting the gelatin and whisk to keep it from clumping.
  4. Add all ingredients in a mixing bowl and combine thoroughly.
  5. Line a baking sheet with parchment paper.
  6. Use a small cookie scoop to portion out the tot mixture into your palm, and shape into tots.
  7. Place on the baking sheet, and bake for 12-15 minutes until they begin to brown, then flip and cook for another 12-15 minutes.
For the Sauce
  1. Preheat oven to 400 degrees.
  2. Remove the outer, paperlike part of the head of garlic.
  3. Cut the top 1/4-1/2 inch off the garlic, and pour the olive oil over it.
  4. Wrap in foil and bake for approximately 20 minutes.
  5. In a saucepan, combine the coconut milk, seasonings and 4 cloves of roasted garlic. Simmer for about 5 minutes.
  6. Use an immersion blender or standing blender to purée the garlic and cream mixture.
  7. Garnish with parsley upon serving.
Created using The Recipes Generator