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Vegan Tater Tots Casserole with Lentil Ground "Beef"

Do you like tater tots? Of course you do because who doesn't! What if we can make tater tots into a full meal? Loaded with plant protein, veggies, and all that we need for a balanced diet? Introducing - Tater Tots Casserole, with vegan nut-free silken tofu cheddar sauce and lentil ground "beef".


Tater tot really has all the best things about potatoes - the crispy and the fluffy. This casserole dish is like a deconstructed lentil cheeseburger with tots! Each layer is more scrumptious than the other - the “meaty” hearty lentil ground “beef” base, slathered with a rich, creamy, cheddar cheese sauce that’s made of tofu, and finally topped with a layer of golden crispy tater tots.


It doesn't get more comfort food than this dish and it's super simple and straightforward to make. Next time you crave tater tots, whip this up instead and make it a deluxe experience. For a hot steamy breakfast, exciting party dish, and beyond.


And you know the drill, if you're more of a visual person like me and would prefer video format, I'll post the video how-to on my Instagram and Tiktok.

INGREDIENTS:

10 oz frozen tater tots

For Lentil Base
1 can lentil
1 sweet onion, chopped
3 garlic, minced
8 oz baby Bella mushroom, chopped
1 cup frozen sweet pea
1/2 cup frozen corn, or canned
1 tablespoon tamari/soy sauce
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon smoked paprika
2 tablespoon spelt flour, or all purpose
1 1/2 cup soy milk
Salt and pepper to taste
Cilantro for garnish

For Cheddar Sauce
6 oz silken tofu
2 tablespoon nutritional yeast
1/2 tablespoon apple cider vinegar
1 tablespoon arrowroot powder, or tapioca starch
1/2 tablespoon refined coconut oil
2 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon salt


TO MAKE:

- Preheat the oven to 400°F;
- Sauté the onions for about 5 minutes till lightly caramelized, add in the garlic, cook till aromatic;
Add the mushrooms and cook till moisture lets out;
- Rinse and drain the lentils, add to the pan and stir to combine, season with the cumin, oregano, paprika, and soy sauce;
- Stir in the flour, stir to mix in well, then add the peas and corns, cook till they're defrosted;
- Pour in the soy milk, cover, and bring to a gentle boil, and let it simmer for 10 minutes;
- Meanwhile, blend all the cheddar sauce ingredients till very smooth, transfer to a small saucepan and warm through, let it simmer and thicken till preferred consistency;
- Assemble the casserole, smooth down the lentil mixture first, then cover the lentil base with a layer of cheddar sauce, then arrange the tater tots on top;
- Bake for 30 minutes till the tots are golden crispy;
- Garnish with cilantro and more cheddar sauce, serve hot, enjoy!

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