I apologize it has been so long since my last blog. Now that the semester is over, and another holiday is coming up, I hope I can post more!
Last night I veganized Tater Tot Casserole, for my hubby. It was very easy. Maybe not as easy as traditional tater tot casserole, but easy anyway. Also, VERY filling.
- One bag Tater tots (I used a 22oz bag)
- 3 cups plain soymilk
- 3 TBS corn starch
- 1 portobell0 mushroom, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 package Smart Grounds (Lightlife brand) or 2 cups of your favorite ground crumbles
- 2 tsp fresh or 1 tsp dry parsley
- 1 tsp each onion & garlic powder
Directions: Preheat oven to 350 F. In a med saucepan, heat soymilk, spices and cornstarch, and heat until thick, to make cream of mushroom soup. In a small skillet, saute mushrooms in olive oil, and add to soup. Then, saute onions and garlic, and add your veggie grounds when the onions are clear. This is really just to break apart the crumbles and mix with the onions/garlic. In a casserole dish, layer with the crumbles, then optional frozen veggies, then the mushroom soup, top with tater tots, and optional fried onions and/or cheddar. Bake uncovered for about 45-60 mins.
Serves about 4-6.