Epicurean Vegan

Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

INGREDIENTS:

1 tsp olive oil

2 tsp garlic, minced

1 small onion, diced

2 C mushrooms, sliced

2 C fresh spinach, torn or chopped

1 C edamame

1 bag Boca soy crumbles

10-oz mushroom broth

1/2 C almond milk

2 Tbs arrowroot

1/3 C Tofutti sour cream

Dash or two of nutmeg

Salt and pepper, to taste

40-50 frozen tater tots

DIRECTIONS:

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.

Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.

Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9×13″ baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.

Bake for 35 minutes, or until the tater tots are crispy. Enjoy!