Vegan tater tot casserole

Main Dish
5 servings
25 min
20 min
Very Easy
Here a good receipt for a good dish! to admire the cheese good taste.


Number of serving: 5
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


  • 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.


Vegan Tater Tot Casserole, photo 1
Vegan Tater Tot Casserole, photo 2




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!

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