Vegan Tater Tot Casserole
Ingredients
- 32 oz. Tater Tots
- 1 Block Tempeh, cubed
- 15 oz. Can Corn, drained
- 15 oz. Can Black Beans, drained
- 15 oz. Diced Tomatoes*
- 8 oz. Vegan Cheese Shreds
- 2 Tbsp Taco Seasoning**
- 1 Small Onion, diced
- 2 Cloves Garlic, minced
- 2 Tbsp Olive Oil
- Salt/Pepper to taste
Preparation
Preheat the oven to 375 degrees F.
In a large pan over medium heat, add the olive oil and diced tempeh. Cook for 2-3 minutes, stirring often, until lightly browned.
Add the diced onion and cook for 3-5 minutes, or until it starts to become translucent. Add the minced garlic and cook for another minute.
Add the corn, black beans, diced tomatoes (or enchilada sauce), taco seasoning, salt, and pepper to the pan. Cook for 1-2 minutes, stirring constantly.
Remove from heat and stir in the vegan cheese, keeping 1/2 cup aside for later.
Spray a 9x13 pan with oil or non-stick spray and spread the mixture evenly inside.
Arrange the tater tots evenly over the entire top of the mixture.
Bake for 35-40 minutes, or until the tater tots are golden brown.
Sprinkle the remaining 1/2 cup of vegan cheese on top and cook for an additional 3-5 minutes.
Allow the casserole to cool for 5-10 minutes and serve with toppings of your choice.
