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Tater Tot Casserole

May 5, 2011 by epicureanvegan

Tater Tot Casserole -- Epicurean VeganPlease 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.

Tater Tot Casserole -- Epicurean Vegan

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.

Tater Tot Casserole -- Epicurean Vegan

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.

Tater Tot Casserole -- Epicurean Vegan

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

Tater Tot Casserole -- Epicurean Vegan

Tater Tot Casserole
 
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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.
Author: Epicurean Vegan
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
  • ½ C almond milk
  • 2 Tbs arrowroot
  • ⅓ C Tofutti sour cream
  • Dash or two of nutmeg
  • Salt and pepper, to taste
  • 40-50 frozen tater tots
Directions
  1. 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.
  2. 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.
  3. Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9x13" 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.
  4. Bake for 35 minutes, or until the tater tots are crispy. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: Boca Crumbles, casserole, dairy-free, easy, Edamame, tater tots, tofutti, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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