A delectable cashew sauce is poured over the vegan tater tot casserole’s mixture of veggies and vegan chicken bits, and a crunchy tater tot crust is placed on top.
- 1 pound (16 oz) of frozen vegan tater tots
- 1 cup of vegan cheese shreds (your choice of flavor)
- 1 cup of frozen mixed vegetables (corn, peas, carrots)
- 1 cup of vegan cream of mushroom or cream of celery soup
- 1/2 cup of unsweetened plant-based milk (e.g., almond, soy, oat)
- 1/2 cup of diced onion
- 1 clove of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and garlic, and sauté until they become translucent and fragrant.
- Add the frozen mixed vegetables to the skillet and cook for a few minutes until they are heated through.
- Stir in the vegan cream of mushroom or cream of celery soup and the plant-based milk. Mix until well combined and heated through. Season with salt and pepper to taste.
- In a greased 9×13 inch baking dish, spread out the tater tots in an even layer.
- Pour the vegetable and soup mixture evenly over the tater tots.
- Sprinkle the vegan cheese shreds on top of the casserole.
- Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbling and the tater tots are golden brown.
- Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt and become slightly crispy.
- Let the casserole cool for a few minutes before serving.
- Calories: 350-400 kcal
- Total Fat: 15-20g
- Saturated Fat: 5-7g
- Cholesterol: 0mg
- Sodium: 800-1000mg
- Total Carbohydrates: 40-45g
- Dietary Fiber: 5-7g
- Sugars: 2-4g
- Protein: 10-12g