This recipe for homemade baked veggie tots is awesome for babies and toddlers but also the whole family! It’s made with carrots, spinach, and peas, simple seasonings, and no oil or preservatives found in store-bought options. Serve these dairy-free tots as a healthy side dish or snack, and freeze the leftovers for later!
Veggie tots have grown in popularity in recent years, with so many varieties in the grocery store freezer section these days! I’m personally jazzed that we are all finding new ways to eat veggies in approachable and familiar ways (a la tater tots). So I have been excited about making a homemade tot recipe for a while, especially now that I have a toddler to gobble them down with us!
My version features three vegetables that are accessible and affordable — baby spinach, carrots, and frozen peas. These veggies are chopped in a food processor then held together with breadcrumbs and eggs. I added some spices to boost the flavor, popped them in the oven until crispy on the outside and tender on the inside…and boy oh boy, they’re so delicious! No frying needed.
Jump to:
Ingredients and Substitutions
- Carrots, baby spinach, and frozen peas: I can’t recommend many substitutions for these three main ingredients, since I haven’t tried the recipe with different vegetables. However, I think you could sub parsnips or sweet potato for carrots, kale for spinach, and corn for the peas. Let me know if you try any variations!
- Eggs: The eggs really help these veggie tots stay together. If you wanted to make them egg-free, I’d recommend trying some mashed sweet potato or regular potato or flax “eggs” (made with 2 tablespoons of milled flaxseed mixed with 5 tablespoons of water).
- Breadcrumbs: I used plain Panko breadcrumbs, but you could use another variety and even pre-seasoned ones. Leave out some of the added seasonings if you’re using pre-seasoned. Use gluten-free breadcrumbs if needed.
- Garlic powder, onion powder, dried parsley, and salt: To mix up the flavors, swap in Italian seasonings, paprika, or another favorite spice. Omit the salt if you’re making the tots for young babies and kids.
Instructions
The full recipe card for homemade veggie tots is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Finely chop the carrots and spinach in a food processor fitted with an S blade. If you don’t have a food processor, you can do this by hand. I recommend chopping the spinach with a knife and grating the carrot into small pieces using a hand or box grater with a medium or fine grate. (Note: this recipe works best with a food processor.)
Add the rest of the ingredients to the food processor. Pulse a few times until everything is combined and the batter is chunky, not overly mixed. It will be slightly wet but should hold together well. Add a tablespoon more of breadcrumbs if needed.
Scoop out a heaping tablespoon from the food processor and form into a tot shape with your hands. Place on a lined baking sheet. Repeat until you have about 20 tots.
Bake for 20 to 25 minutes at 400 degrees F/204 degrees C, flipping halfway through.
Storage and Reheating
Keep baked veggie tots in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or back in the oven at 375 degrees F/191 degrees C for 6 to 8 minutes until warmed through.
To freeze homemade tots, let them cool completely then store in a freezer bag (like a Stasher) or other freezer-safe container in a single layer. Remove as much air as possible and seal tightly before freezing. Use within 3 months for best results. To reheat from frozen, place on a baking sheet and warm in the oven at 375 degrees F/191 degrees C for 8 to 10 minutes.
Serving
Veggie tots are great as a side for family and toddler dinners. Serve them with burgers or chicken cutlets or enjoy them as a snack! I love to add a sauce for dipping, such as marinara sauce or my Hidden Veggie Pasta Sauce.
More Veggie-Loaded Bites
If you love these homemade tots, you should check out some of these other veggie-loaded, kid-friendly foods:
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Homemade Veggie Tots
Equipment
Ingredients
- 2 medium carrots - peeled and trimmed
- 2 cups baby spinach - loosely packed
- 1 cup frozen peas - no need to thaw; can also use fresh
- 2 eggs
- 1 cup Panko breadcrumbs
- ½ teaspoon salt - optional; reduce or omit as needed
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 400 degrees F/204 degrees C. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a food processor fitted with an S blade, finely chop the carrots and spinach.
- Add the peas, eggs, breadcrumbs, salt, garlic powder, dried parsley, and onion powder to the food processor. Pulse a few times until the mixture comes together. It should be chunky and not overly mixed into a puree (i.e. the peas will be roughly chopped). It will be slightly wet, but if it seems overly wet and like it won't shape into tots, add another tablespoon or so of breadcrumbs.
- Scoop out a heaping tablespoon of the batter and shape it into an oval/tot shape with your hands. Place on the lined baking sheet. Repeat until you have about 20 tots evenly spaced on the baking sheet.
- Bake for 20 to 25 minutes, flipping halfway through, until lightly browned on the exterior. Enjoy warm with a dipping sauce or follow the instructions in the notes for storage and reheating.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage and reheating: Keep baked tots in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven on a baking sheet at 375 degrees F/191 degrees C for 6 to 8 minutes or until warmed through.
- Freezing: Let the tots cool completely then transfer to a freezer bag. Arrange in a single layer, remove as much air as possible, and seal tightly. Keep in the freezer and use preferably within 3 months. To reheat from frozen, bake in the oven at 375 degrees F/191 degrees C for 8 to 10 minutes.
Comments
No Comments