This vegan tater tot casserole recipe is versatile, so feel free to swap out ingredients that you prefer to use. Add in the corn starch and let it simmer for a few minutes. Once heated, add in the milk, peas, bullion, salt and pepper, and gently mix it all together.
In a large pan, soften the onions with the oil, add in the protein source and heat it if you need to. Prepare your Soy Curls or whatever protein source you will be using. I've used various things in it to make this dish, but I like using the Soy Curls the best.ġ package Soy Curls (or whatever you choose to use instead of soy curls, such as TVP, tofu, cut up veggie chick'n, etc)ģ cups of vegan milk (I use unsweetened plain almond milk)ġ teaspoon Better Than Bullion broth mix (or vegan broth cubes) Further add mustard powder, garlic, onion powder, 1 cup vegan cheddar (reserve rest for later). Stir in coconut milk and vegetable broth until the soup starts thickening a little. Remove from heat and stir in half of the vegan cheese, then spread the mixture into a 9×13 inch. Add in the vegan ground beef, black beans, corn, enchilada sauce, and taco seasoning, and cook for another 2-3 minutes. Making the soup In a Dutch oven or saucepan, melt vegan butter, then add flour. Heat oil in a pan over medium heat, add the onion, and cook until translucent before adding in the garlic. You just want to use a vegan protein source, the type you use is up to you. Start by baking your tater tots according to the package directions. To make vegan tater tot casserole, you can use Soy Curls or you can use other types of TVP, cut up veggie protein, tofu, seitan, etc. I love vegan tater tot casserole! It's easy to make and who doesn't love a nice warm casserole for dinner? This vegan and gluten free tater tot casserole is an easy-peasy and delicious dinner that your entire family will love.
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