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Vegan Tater Tot Casserole
 I was surprised to find when I did some internet searching on vegan tater tot casserole recipes and nearly nothing popped up. Apparently tater tot casserole isn't something most everyone knows about. Maybe it's a western United States thing?! I saw comments in response to one persons request, that the mixture of cream of mushroom soup, ground hamburger, and veggies topped with tots, sounded terrible! I use to love tater tot casserole when I was young(still do!)and how would they know if they hadnt tried it anyway?! I thought of just taking an omnivore version of the recipe and substituting the beef with vegetarian burger, until I realized canned cream of mushroom soup had dairy. I found that the brand Imagine Foods makes a vegan version called Creamy Portobello Mushroom Soup. I was unsuccessful at finding any nearby and couldnt pull myself to pay shipping costs to an already expensive product. So, I made my own roux; using flour, cornstarch, butter, broth and soymilk and mixed with a chopped and cooked Portabella mushroom and onion. For the broth, I found these great mushroom bouillon cubes at our local Albertsons. I have never seen them anywhere else before and they were hidden in the ethnic food section, not with the other broths. They only come in a three pack, so if you find them, buy a bunch! They have really good flavor and worked perfectly with this recipe. The consistancy turned out like a very nice gravy and not too blubbery and thick like Campbells. I suppose if you wanted it to be very thick like the condensed versions, you might refrigerate it for a couple hours before using. Besides from the fact that homemade is better(depending on the cook, of course!), the sodium content can be greatly reduced and made much healthier! After throwing my newly recent "matured" taste for food out the window...the finished meal, definately took me back in time and made me feel like a kid again!Tater Tot Casserole: (Serves: 4-6 large portions) Ingredients: 1- 32oz bag Tater tots 2 Tbs Earth balance(or other vegan butter) 2 Tbs flour 2 cups plain soymilk 1 cup vegetable or mushroom broth Optional: 1 tsp salt 1 tsp dry parsley (2 tsp fresh) 3 Tbs corn starch (you can also use more flour) 2 Tbs olive or vegetable oil 1 portobello mushroom, diced 1/2 onion, diced 2 cloves garlic, pressed or minced 2 cups ground crumbles or rehydrated TVP 2 cups frozen mixed vegetables (Optional: choice of "cheese" and french fried onions for topping) Directions: Preheat oven to 350 F. In a medium saucepan, melt butter and add flour, stirring until a paste. On medium-high heat; slowly add broth and then soymilk a little at a time using a whisk.. Add cornstarch 1 Tbs at a time, while heating to a boil, stirring constantly. Once boiling , reduce heat to low, stirring as it thickens up a bit. Taste. Depending on the saltiness of your broth, you can add the optional 1 tsp salt or to your liking. Note: The sauce will thicken more as you do the next step. In a skillet, saute the diced mushroom in 1 tbs of the olive oil until soft, add to soup mixture along with your parsley. Then, saute onions and garlic in the remaining 1 Tbs oil, till onions are clear. Add and heat ground crumbles with onion mixture. In lightly sprayed/oiled 9x9 casserole dish, layer with the crumbles, then frozen vegetables, then the mushroom soup, top with tater tots. I also added some homemade vegan cheese sauce on top of the tater tots and sprinkled with 1/2 cup french fried onions. Bake uncovered for about 45-60 mins. If it starts cook too quickly on top, cover with foil, but I have not had that problem. Cream of Mushroom Soup   related searches : Vegan
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