Here a good receipt for a good dish! to admire the cheese good taste.
Ingredients
Number of serving: 5
Preparation
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.
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.
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.
Add 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.
Comments:
Absolutely the best vegan tater tot casserole recipe out there! Kids love it and is very filling. Will never make it the old way again!