Vegan Tater Tot Casserole
View original ↗
Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)

Vegan Tater Tot Casserole

NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 18%
CARBS 50G41% OF CAL
8G FIBER38G OTHER4G TOTAL SUGAR
FAT 30G55% OF CAL
8G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, hearty vegan casserole with seasoned lentils and corn topped with crispy homemade tater tots. Comfort food made plant-based.

mainamericancasserolebeansvegetarian
View the full recipe on Jessica in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil (15mL)
  • 1 medium yellow onion (finely diced – 150g)
  • 2 stalks celery (finely diced – 120g)
  • 3 cloves garlic (minced – 9g)
  • 1/2 teaspoon ground cumin (1g)
  • 1/2 teaspoon smoked paprika (1g)
  • 1/2 teaspoon dried thyme (0.5g)
  • 1/4 teaspoon black pepper (1g)
  • 3/4 teaspoon salt (4.5g)
  • 1 cup cooked brown or green lentils (180g)
  • 1/2 cup corn kernels (fresh or frozen, thawed – 75g)
  • 2 tablespoons vegan butter (28g)
  • 8 ounces cremini mushrooms (finely chopped – 225g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 1/4 cups unsweetened plant milk (300mL)
  • 1/2 teaspoon salt (3g)
  • 1/2 teaspoon garlic powder (1.5g)
  • 1/2 teaspoon Dijon mustard (2.5g)
  • 1-2 teaspoons apple cider vinegar (5-10mL)
  • 1 tablespoon nutritional yeast (10g)
  • 1 1/2 cups shredded vegan cheddar cheese (150g)
  • 5-6 cups homemade vegan tater tots (700-800g)
  • Oil spray or 1–2 teaspoons neutral oil (5-10mL)
PREP
30M
SODIUM
1136MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.