Vegan Cheeseburger Tater Tot Casserole
Ingredients
- 4 tbsp (63 ml) vegetable oil
- 8 oz (226 g) mushrooms, diced
- 1 medium brown onion, diced
- 3 garlic cloves, minced
- 2 lbs (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
- 1/2 tsp dried oregano
- 1/2 tsp ground white or black pepper
- 1 cup (250 ml) water
- 1 cup (250 ml) plant milk
- 1/2 lb (227 g) vegan cheese, shredded
- 1 1/2 lbs (680 g) tater tots
Preparation
Preheat the oven to 450°F.
Heat the oil in a 12-inch cast-iron skillet until shimmering.
Fry the onions, mushrooms, and garlic for 7 to 10 minutes.
Add the vegan beef, tomato paste, soy sauce, mustard, and Worcestershire sauce, then stir well.
Sprinkle in the flour, paprika, oregano, and pepper; stir to coat and cook for another couple of minutes, stirring frequently to prevent burning.
Add the water and milk, stir well, and bring to a simmer.
Turn off the heat, level out the filling, sprinkle with the cheese, and arrange the tater tots on top.
Bake for 30 minutes or until crispy on top and bubbling in the center.
If desired, place under the broiler for 5-10 minutes for extra crispy tots, watching to avoid burning.
Serving suggestions
Serve immediately with optional toppings like vegan sour cream, shredded lettuce, pickles, sliced baby tomatoes, and green onions.
