Protein Smoothies 3 Ways

Mixed Berry Protein Smoothie

Before we decided to go vegan, we asked the same question that many people now often ask us…

‘Where do you get your protein from?’

There are many myths about vegan food so it’s completely understandable why many people might be suspicious about adopting a plant-based diet.

But don’t fret. We source all the protein we need from the same place we get all of our other nutrients…plants!

These protein smoothies are a delicious and simple way to pack in lots of protein. No fuss, minimal ingredients, and tons of flavour.

We hope you enjoy!

Roxy & Ben

Mixed Berry Protein Smoothie

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Mixed Berry Protein Smoothie
Mixed Berries Protein Smoothie
Servings
1 smoothie
Ingredients
  • 1 cup mixed berries (frozen)
  • 1/4 cup quick oats
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1 cup soya milk
Servings
1 smoothie
Ingredients
  • 1 cup mixed berries (frozen)
  • 1/4 cup quick oats
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1 cup soya milk
Mixed Berries Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 18.5g of protein.

Banana Protein Smoothie

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Peanut Butter & Banana Protein Smoothie
Banana Protein Smoothie
Servings
1 smoothie
Ingredients
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup almond milk
  • large pinch of cinnamon
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
Servings
1 smoothie
Ingredients
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup almond milk
  • large pinch of cinnamon
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
Banana Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 16g of protein.

Chocolate & Chia Protein Smoothie

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Chocolate and Chia Protein Smoothie
Chocolate and Chia Protein Smoothie
Servings
1 smoothie
Ingredients
  • 1 tbsp cocoa powder
  • 2 tbsp chia seeds
  • 1/4 cup cashews
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 tsp agave syrup
Servings
1 smoothie
Ingredients
  • 1 tbsp cocoa powder
  • 2 tbsp chia seeds
  • 1/4 cup cashews
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 tsp agave syrup
Chocolate and Chia Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 12g of protein.

15-Minute Pasta Salad

15 Minute Pasta Salad

This really is an awesome pasta salad.

It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.

But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?

This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.

We hope you enjoy!

Roxy & Ben

15 Minute Pasta Salad

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15-Minute Pasta Salad
15 Minute Pasta Salad
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
15 Minute Pasta Salad
Instructions
  1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
  2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
  3. Remove the skin and thinly slice the red onion, dice the cucumber, quarter the cherry tomatoes, drain and rinse the chickpeas, finely chop the parsley, then remove the pits and halve the olives. Add all these ingredients to a mixing bowl, along with the toasted sunflower seeds.
  4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
  5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
  6. Serve with a sprinkling of parsley and any leftover sunflower seeds.

Super Green Pasta

Super Green Pasta

There’s something really appealing about making a super green pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.

We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.

The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.

Enjoy!

Roxy & Ben

Super Green Pasta

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Super Green Pasta
Super Green Pasta
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Super Green Pasta
Instructions
  1. Bring a saucepan of water to the boil. Then add the pasta and cook for 7 minutes.
  2. Add the broccoli to the saucepan and cook for a further 5 minutes.
  3. Drain the water from the saucepan, saving the water to use in the next step.
  4. Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper, and 1 and a half cups of pasta water to a blender, and blend until smooth.
  5. Mix the green sauce with the pasta, along with the mixed green leaves, and stir until fully combined.
  6. To serve, sprinkle with mixed seeds.

Healthy Homemade Granola

Homemade Granola

Wow, who knew making your own healthy homemade granola could be so simple?

Granola is packed with so much good stuff, making it a great way to start the day. Most recipes are high in fiber, iron and protein, and making your own homemade version like this one will help cut down on all the bad sugars you’ll often find in supermarket brands.

This delicious recipe is by our friend Sophie Gordon, who not only runs an awesome food and wellbeing blog, but is also the founder of Dust Granola – small batch granola hand made in London.

Honestly, we were blown away with this recipe. There’s tons of flavour to it, from fragrant spices to subtle sweetness, it’s got everything you need!

You can find out more about Sophie at:
sophgordon.com
@soph_gordon

And you can discover her awesome Dust Granola at:
dustgranola.co.uk
@dustgranola

Enjoy!

Roxy & Ben

Homemade Granola

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Healthy Homemade Granola
Homemade Granola
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Homemade Granola
Instructions
  1. Preheat the oven to 180°C
  2. Line a large baking sheet with parchment paper. Put the oats and buckwheat onto the baking paper and toast in the oven for around 10 minutes – keep an eye out so they don’t burn. Remove from the oven and place to one side.
  3. In a mixing bowl, whisk the tahini, maple syrup, vanilla extract, coconut oil, zest of the orange, 2 tbsp of orange juice, mixed spice, cacao powder and salt. This will form a gloopyish mixture.
  4. Add the oats and buckwheat, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
  5. Spread the mixture back onto the baking sheet.
  6. Place in the oven and bake until a deep golden brown (roughly 25 mins). Stir and flip half way through – depending on your oven, this may take slightly more or slightly less.
  7. Once you’ve removed it from the oven, add the cacao nibs and stir. Allow to cool before then removing from the tray and transferring to a jar to store.

Homemade Protein Flapjacks

Homemade Protein Flapjacks

Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!

Roxy and I have been developing this recipe for homemade protein flapjacks over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and maple syrup.

This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?

Wholesome, sweet and healthy, we bet you’ll love these as much as we do!

Enjoy,

Roxy & Ben

Protein Flapjacks

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Homemade Protein Flapjacks
Homemade Protein Flapjacks
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Homemade Protein Flapjacks
Instructions
  1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
  2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
  3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
  4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
  5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
  6. Bake the flapjack in the preheated oven for 30 minutes.
  7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
  8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
Recipe Notes

Nutritional information per flapjack:

Calories: 303
Total Fat: 18.1g
Sat Fat: 6.1g
Carbohydrate: 31.2g
Sugars: 12.8g
Sodium: 102.4mg
Fiber: 4.4g
Protein: 8.1g

Feelgood Vegan ‘Fishcakes’

Feelgood Vegan 'Fishcakes'

We demonstrated this recipe for feelgood vegan ‘fishcakes’ at Vegan Life Live earlier this month and it went down a storm.

Everyone absolutely loved the salty taste of the sea which comes from our secret ingredient, nori. Nori is dried seaweed which you can pick up at specialist supermarkets.

But be careful as not all nori is vegan. In the UK, Clearspring offer a vegan-friendly nori and you can pick this up at most health food stores.

We also love dill so we couldn’t resist including it in this recipe, but if you’re not so keen you can either reduce the amount or exclude altogether. It’s all about applying your own twist!

We hope you enjoy,

Roxy & Ben

Feelgood Vegan 'Fishcakes'

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Feelgood Vegan 'Fishcakes'
Feelgood Vegan 'Fishcakes'
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Feelgood Vegan 'Fishcakes'
Instructions
  1. To make the flax egg, add the flax seeds to a small bowl with 2 tbsp of tap water and stir to combine. Set aside while you prepare the other ingredients.
  2. Open the two tins of chickpeas, drain and rinse, then transfer to a mixing bowl. Mash with a potato masher until all the chickpeas have broken down.
  3. To the mixing bowl, add the finely chopped red onion, minced garlic and finely chopped parsley. Then use scissors to finely cut the nori sheets into small pieces directly into the bowl. Next, add the juice from the one lemon, dill, paprika, salt and pepper, and finally the flax egg from before.
  4. Use your hands to combine the ingredients until everything is well mixed together. Then take a handful of the mixture and shape it into a patty. Repeat until all of the mixture has been used up and you’re left with 6 evenly shaped ‘fishcakes’.
  5. Heat a little oil in a frying pan on a medium - high heat. Once hot, add in 3 or 4 cakes at a time and fry for 5 minutes on each side or until golden brown.
  6. Meanwhile, prepare the homemade mayonnaise by placing the silken tofu, lemon juice, mustard, salt and pepper in a food processor and blend for around 10 seconds. Then add half of the vegetable oil and blend, then add the remaining vegetable oil and blend until the mayonnaise is smooth. Transfer the mayonnaise to serving dish.
  7. Remove the cakes from the heat and serve with the mayonnaise and a salad of your choice.

Protein Buddha Bowl

Buddha Bowl

You really can’t go wrong with a buddha bowl and this protein-packed version has it all.

We love the mixture of cooked, marinaded tofu with the crunchy raw veggies. We try to do as much prep as possible in advance, which makes it super easy to follow.

The quinoa, black beans and tofu are all really good sources of protein.

Our protein buddha bowl has a lovely warm kick to it, but you can remove the chilli powder and chilli sauce if you want something more subtle.

We hope you enjoy!

Roxy & Ben

Print Recipe
Protein Buddha Bowl
Protein Buddah Bowl
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Protein Buddah Bowl
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.
  2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.
  3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.
  4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.
  5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
  6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
  7. Remove the tofu and beans from the oven and set to one side.
  8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
  9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.

Baked Beetroot Falafel

Baked Beetroot Falafel

Christmas and the new year festivities are sadly over…sigh.

But after a few indulgent weeks, we’re both ready to get back to a healthy and balanced diet with lots of lovely nutritious meals.

These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.

You can serve these however you like. We usually go for wholemeal pitta, sliced veggies, hummus, chilli sauce and garlic sauce.

Don’t worry if you can’t find vegan-friendly garlic sauce. You can easily make your own using soya yoghurt and diced garlic.

Enjoy!

Roxy & Ben

Baked Beetroot Falafel

Print Recipe
Baked Beetroot Falafel
Baked Beetroot Falafel
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Baked Beetroot Falafel
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
  2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
  3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
  4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
  5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
  6. Remove the falafels from the oven and and place 3 in each pitta.
  7. Serve with a drizzle of chilli sauce and garlic sauce.

Broccoli Tater Tots

This is a great recipe to have in your repertoire! The tots are simple, hearty and filling – we usually make them when friends are coming over, and leave them on the table for people to pick at before the main course.

The chili powder gives the tots a gentle kick, but you can avoid chili and go for something more subtle like paprika if you’re not a big fan of spicy food.

Enjoy!

Broccoli Tater Tots

Print Recipe
Broccoli Tater Tots
Broccoli Tater Tots
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Broccoli Tater Tots
Instructions
  1. Preheat oven to 220°C and line a baking tray with greaseproof paper. Then fill a saucepan with boiling water and place on a medium heat.
  2. Peel the potato and roughly chop it into 2 inch chunks. Add the potato to the boiling water and boil for 5 minutes.
  3. Meanwhile, trim and discard the broccoli stem (save the stem for a soup) and separate the head into medium-sized florets.
  4. Place the broccoli florets in the saucepan with the potato and boil for a further 2 minutes.
  5. Drain the water from the pan and leave the potato and broccoli to cool.
  6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl.
  7. Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
  8. Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
  9. Bake in pre-heated oven for 20 minutes.
  10. Leave to cool for 10 minutes before serving with ketchup.
Recipe Notes

#SoVegan