1 cup panko breadcrumbs, divided (use gluten-free, if needed)
½ cup grated vegan Parmesan-style cheese (see post above)
3 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon kosher salt
Oil spray
Instructions
Preheat your oven to 400°F and line a rimmed baking pan with parchment paper.
Place the potatoes in a medium microwave-safe bowl, cover with plastic wrap, and heat in microwave oven on high for 4 minutes or until slightly tender. Let the potatoes cool slightly, until they can be handled.
Shred the potatoes with a box grater or in a food processor with grater attachment. Transfer potatoes to a large bowl.
Pulse the broccoli, ⅓ cup breadcrumbs, cheese alternative, nutritional yeast, garlic powder, and salt in a food processor until almost smooth. Stir in the potatoes.
Place the remaining ⅔ cup breadcrumbs in a wide, shallow dish. Shape the potato mixture into 24 (1½-inch) tots. Gently roll the tots in the breadcrumbs and place on your prepared pan. Spray both sides of the tots with oil or nonstick cooking spray.
Bake the tots for 35 minutes or until golden brown, turning once.