Vegan tater tot casserole

Ingredients

• 1- 32oz bag Tater tots
• 2 table spoons Earth balance(or other vegan butter)
• 2 table spoons flour
• 2 cups plain soymilk
• 1 cup vegetable or mushroom broth
• Optional: 1 tea spoon salt
• 1 tea spoon dry parsley (2 tsp fresh)
• 3 table spoonscorn starch (you can also use more flour)
• 2 table spoonsolive 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

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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.