Vegan Tater Tot Hotdish
Comforting and plant-based this vegan tater tot hotdish is the perfect cozy dinner.
Servings 6 people
Ingredients
- 1 (32 oz) bag frozen tater tots (approx 4 cups)
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1/2 medium yellow onion diced
- 8 oz baby bella mushrooms finely chopped
- 10 oz frozen plant-based crumbles
- 1 tsp ground black pepper
- 1/4 cup all-purpose flour
- 2 cups soy milk (or other non-dairy milk of choice)
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- Spread tater tots evenly onto baking sheet and bake in preheated oven for 10-15 minutes or until to desired level of crispiness. Baking tater tots before putting them in the hotdish is highly recommended, but not required.
- Heat olive oil in a large, oven-safe dutch oven over medium-high heat. Add garlic and onion to dutch oven and saute until onion is translucent, about 2-3 minutes.
- Add the mushrooms and plant-based crumbles and saute until mushrooms are softened and crumbles are heated through, about 2-3 minutes.
- Add ground black pepper and all-purpose flour and stir until the contents of the dutch oven are evenly coated.
- Add the soy milk and stir until the mixture comes to a boil. Once mixture is boiling, turn off heat.
- Arrange tater tots on top of the veggie mixture. Cover the dutch oven, and bake in preheated oven for 45-50 minutes, or until hotdish is golden-brown. Remove cover for the final 10 minutes of baking.
- Let hotdish sit for 5 minutes before serving.
Notes
- I use my Le Creuset enameled cast iron dutch oven for this recipe so that I can saute and bake in the same dish, but you could also use a glass casserole dish to bake your hotdish or an oven-safe stock pot or deep skillet.
- I used Beyond Meat's plant-based crumbles, but you can use any plant-based crumbles of your choosing.
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.