Here’s a fun and exciting Vegan Cheeseburger Tater Tot Casserole by crumbs.and.caramel! 😋
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4 tbsp (63 ml) vegetable oil
8 oz (226 g) mushrooms, diced
1 medium brown onion, diced
3 garlic cloves, minced
2lbs (800 g) vegan “”ground beef””, or crumbled burger
3 tbsp (42 g) tomato paste
2 tbsp (30 ml) soy sauce
1 tbsp (18 g) prepared mustard
2 tsp (10 ml) vegan Worcestershire sauce
3 tbsp (24 g) all-purpose flour
1 tsp smoked paprika
½ tsp dried oregano
½ tsp ground white or black pepper
1 cup (250 ml) of water
1 cup (250 mL) plant milk
½ lb (227 g) vegan cheese, shredded
1½ lbs (680 g) tater tots
Preheat the oven to 450°F.
In a 12-inch” (31 cm) cast-iron skillet, heat the oil. When shimmering, fry the onions, mushrooms, and garlic for 7 to 10 minutes. Add in the vegan beef, tomato paste, soy sauce, mustard, and Worcestershire sauce. Stir well.
Sprinkle in the flour, paprika, oregano, and pepper; stir to coat everything cooking for another couple of minutes, stirring frequently to prevent burning.
Add the water and milk, stirring well and bring to a simmer.
Turn off the heat, level out the filling, sprinkle with the cheese and arrange the tater-tots on the top.
Bake for 30 minutes or until crispy on top and bubbling in the center. If you’d like the tots extra crispy, place the skillet under the broiler for 5-10 minutes, keeping an eye on them so they don’t burn. Serve immediately with vegan sour cream, shredded lettuce, pickles, and sliced baby tomatoes and green onions, as desired.