Description
This Vegan Tater Tot Casserole combines delicious lentils, fresh vegetables, and creamy vegan cheese for a comforting meal that’s easy to prepare. Perfect for gatherings or a quick weeknight dinner, it’s a dish everyone will love!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1 cup cooked brown or green lentils
- 1/2 cup corn kernels, fresh or frozen, thawed
- 2 tablespoons vegan butter
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/4 cups unsweetened plant milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dijon mustard
- 1-2 teaspoons apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 1/2 cups shredded vegan cheddar cheese
- 5-6 cups homemade vegan tater tots
- oil spray or 1–2 teaspoons neutral oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9 × 13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and celery for 5–7 minutes until soft and golden, then add garlic and cook for 30 seconds until fragrant.
- Add ground cumin, smoked paprika, dried thyme, black pepper, and salt. Stir in the cooked lentils and corn, cooking for another 2–3 minutes until warmed through.
- Spread the lentil mixture evenly in the prepared baking dish, pressing it gently into an even layer.
Notes
Feel free to customize the vegetables in this casserole according to your preference or what you have on hand.
For extra creaminess, consider using more vegan cheese or top it with an additional layer of tater tots.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg