Broccoli Dippers made with lentils, carrots, broccoli and seasonings.  Coated in panko bread crumbs and shallow fried to give it a crispy outside texture.  These broccoli bites are a huge hit in my home

Disclosure: This is a The High-Protein Vegan Cookbook review. I received an advanced free copy of this cookbook for review. 

I finally found a vegan protein recipe that I can eat every day!

These vegan broccoli veggie dippers are so easy to make (took me less than 30 min) to make.  I was also able to use them in meal prep recipes and enjoy them all week!

The broccoli and lentils are a match made in delicious vegan heaven!

Overhead view of broccoli dippers on a bed of greens

Tips for making these dippers

– This recipe calls for steamed broccoli and cooked lentils.  I used my pressure cooker to steam the broccoli and lentils at once.  For me, this is faster than the stovetop method recommend in the cookbook.  But, both methods are effective.

– The cookbook doesn’t specify if she uses regular bread crumbs or panko.  I used homemade panko bread crumbs because I found that they shallow fry better than regular bread crumbs

– Make sure that the heat is set to medium-high and keep it there.  The first time I made these as a test run, I kept turning the heat up and down because the pan was getting hot.  That made the broccoli bites cook unevenly.

Front view of broccoli dippers on a bed of greens

– To store them, separate each broccoli dipper with small parchment paper.  The parchment soaks up the excess oil and also keeps the broccoli bites from breaking apart

– Store them in an upright container and they won’t fall apart when you remove them

– These broccoli dippers are delicious by themselves.  I liked putting them into a pita bread, with spinach, Muhammara (or hummus), onions, vegan feta, and pickled tomatoes.  This makes for the best lunch recipe ever!

Want to try a completely different type of vegetable fritters? Try these delicious fried dandelions which are radically different and very tasty.

What is a chia egg?

Chia egg is a quick vegan way to get all the properties of an egg.  It acts like a binding agent just like eggs.

As you know, vegans don’t eat eggs.  It’s considered a potential life form and its also an animal by-product which makes them sacred for vegans.  So, it’s common to use egg substitute or egg-like ingredients in recipes.

I have always used flax eggs which is made of 1 Tbsp flax meal to 3 Tbsp warm water.  Ginny is using ground chia seeds in the same way and they end result is one well put together broccoli dippers.

If you don’t have ground chia seeds, grind regular chia seeds in a coffee grinder.

Check out my complete guide on what vegans don’t eat.  Did I miss an ingredient?

Closeup view of broccoli dippers on a bed of greens

Best dipping sauce

In the cookbook, the dippers are served a vegan mayo sauce which is delicious.

Recently, I discovered a delicious green dip recipe that was perfect for these dippers. It added a completely different layer of flavors to the broccoli. Try it and comment below on how much you loved it.

Here are more options for the dip:

Vegan Tzatziki

Avocado Spread

Mango Sriracha Spread

Homemade Ketchup

Pumpkin Dip

So, what’s your favorite vegan protein recipe?

Overhead view of broccoli dippers on a bed of greens

Broccoli Dippers

Get your vegetables the fun way. These dippers are small patties that you can pick up with your fingers. Eat them plain or dip them into your favorite sauce. Party food!
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 6 Servings
Calories 159 kcal



To cook the lentils

  • Rinse and drain the lentils.
  • Place the lentils in a medium-large saucepan and pour in ½ cup water.
  • Place the pan on high heat and bring to a boil.
  • When the water comes to a boil, turn down to medium high
  • Cook for 20 minutes or until lentils are tender and water has dissipated

To steam the broccoli

  • Meanwhile, add water to a medium saucepan with a steamer insert and bring to a boil
  • Add the broccoli to the insert and steam over boiling water for 10 minutes
  •  Remove from steamer, drain excess water and set aside.

To make the patties

  • Mix ground chia seeds with 3 tablespoons water in a small bowl.
  • Place all ingredients in a food processor, except ¼ cup breadcrumbs
  • Process until well combined with a crumbly texture
  • Divide mixture into twelve pieces and roll each piece into a ball
  • Flatten them into patties and coat the patties on each side with the remaining breadcrumbs
  • Heat the oil in a medium skillet to medium high
  • Brown the patties for 3 minutes on each side.
  • Serve with dairy-free chipotle mayonnaise or any of your other favorite spicy dipping sauces.


This recipe is from the “The High-Protein Vegan Cookbook” by Ginny McMeans (On Page 23)


Serving: 1gCalories: 159kcalCarbohydrates: 23gProtein: 8gFat: 3gSodium: 269mgPotassium: 373mgFiber: 9gSugar: 1gVitamin A: 1670IUVitamin C: 28.4mgCalcium: 57mgIron: 2.7mg
Keyword how to make broccoli bites, what is chia egg?
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5 from 1 vote

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