Name: Vegan tater tot casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5
Cuisine: en
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

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.

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.

Photos