Eating vegan isn’t all just smoothies, salads, hummus, and beans with rice. Sometimes I want Tater Tots ® (when capitalized, this is a registered trademark of Ore-Ida)!
Most of my breakfasts consist of smoothies. One weekend breakfast, since the arrival of the Cuisinart Griddler on the scene, is usually waffles with some plant-based bacon: tofu, eggplant, or store-bought seitan bacon.
Especially since my recent shopping trip to the local Grocery Outlet bargain market ™, I have been wanting to try a Tater Tot Casserole. Holycowvegan.net recently published a “One-Pot Vegan Tater Tot Casserole.” Here I share how I went my own way with the recipe mainly due to the fact that I don’t yet own a 12-inch cast-iron skillet. So … my version translates into a “Two-Pot Vegan Tater Tot Casserole.”
- Given that I opened a 5-lb. bag of tater tots when I began making this recipe, I didn’t bother measuring out the tots in cups. I poured the tots into the empty casserole dish that I ultimately poured the underneath the tots mixture. I spread out the tots close together and then reserved them in a medium mixing bowl for placement later in the preparation process. I did add another half dozen or so at the last moment, wanting to cram in as much tater goodness as possible into this meal.
- I took four different bags of frozen veggies out of the freezer to create the 16 ounces of mixed veggies. Some corn, peas, broccoli, and cauliflower and I was all set! It helps me to have a kitchen scale!
- I wanted to use vegan breakfast sausage patties for this recipe. Looks like my local Whole Foods Market has pushed all of the Yves products off the shelves with more flashy newcomers to the faux meat business, such as, Sweet Earth. I used an entire package of Field Roast vegan apple maple sausages (12 mini sausages, 9.31 ounces), which I chopped.
- For seasoning, I used ½ teaspoon ground sage plus ½ teaspoon dry thyme.
- I used ¼ cup unbleached organic wheat flour.
Note that my casserole served five people, including three teenagers. There were no leftovers after dinner.
NEWS FLASH: I now have a 12-inch cast-iron skillet just purchased at the local hardware store. I also have a giant bag of frozen organic mixed veggies for my next go-round with this recipe. All I need are some faux sausages.
One-Pot Vegan Tater Tot Casserole, by Holy Cow Vegan!
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
- 1 small onion, finely chopped
- 3 cloves garlic, smashed and minced
- 1 tsp vegetable oil, like olive
- 6 vegan sausage patties or two vegan sausages, crumbled or chopped
- 1 cup finely chopped mushrooms (cremini or button or Portobello are fine)
- 16 oz. frozen veggies. Vaishali used a mix of green beans, wax beans and carrots. You can choose your own, including corn, green peas, and green peppers.
- 1 tsp dry sage or thyme.
- ¼ cup all-purpose flour
- 2 cups unsweetened cashew or almond milk
- Salt and ground black pepper to taste
- 4 cups (approx..) tater tots to top your skillet
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the oil in a 12-inch cast iron skillet. Add the garlic and onions, season with salt and ground black pepper, and cook over medium heat until soft but not brown.
- Add the sausage and stir for a couple of minutes until it starts to brown.
- Add the mushrooms and stir well. Sauté for a few minutes until the mushrooms start to soften, then add the sage or thyme and the flour and mix well. Cook, stirring, for another couple of minutes.
- Add the frozen veggies, mix, and then add the nondairy milk. Stir frequently until the mixture just comes to a boil. Add more salt and pepper as needed. Turn off the heat.
- Arrange the frozen tater tots on top of the veggies. You can make a simple but appealing design, like Vaishali did, by arranging the tots in concentric circles.
- Place the skillet in the oven and bake 55 minutes or until the tater tots are golden-brown.
- Remove the skillet from the oven and let stand 5 minutes before serving.