Tater Tots: make a great vegan casserole that your omnivorous family will love! Pair it with a side of vegetables and you’ll have a substantial dinner; nobody will even miss the meat! When I made this there were no leftovers even though I’m the only vegan in among three hungry men in the house. I totally recommend giving this a whirl!
1 lb vegan “beef”, cooked. (scramble-fry it in four tablespoons of vegetable oil)
1 and 1/2 cups of vegan white sauce (recipe follows this one)
2 cups of shredded Daiya brand vegan cheddar cheese
Preheat your oven to 350 degrees Fahrenheit. Stir the white sauce and cooked “beef” together until mixed well. Pour into bottom of casserole dish. Layer the Tater Tots evenly on top, then cover evenly with the shredded “cheese.” Bake until the Tots are golden brown — about 30 minutes, depending upon your oven.
Options: Stir-ins for the “beef” : Chopped bell peppers or hot peppers, chopped onion, or chopped mushrooms. You could also add seasonings to your “beef” such as basil, cayenne pepper, garlic, rosemary, etc.
White Sauce Recipe:
1 tablespoon vegan butter
1 tablespoon flour
1 1/4 cup of soy milk (or other vegan milk)
1 teaspoon powdered vegetable stock undiluted (0ptional)
Melt “butter” in saucepan on medium heat. Add flour and stir constantly with a whisk until very thick — this will occur quickly. This butter-and-flour mix is known as a roux (pronounced “roo”)Next, s-l-o-w-l-y add the vegan “milk” to the roux, stirring constantly with the whisk until the “milk” is completely in the roux. If you are using the vegetable stock powder continue stirring the sauce as you add the powder. Once added, continue whisking the sauce on medium heat until thickened. If the sauce is too thick for your liking then slowly add a few more tablespoons of vegan “milk” to thin it.