Cheesy, hearty vegan tater tot casserole is totally addictive. This meat-free hotdish is packed with beans and veggies in a cheesy sauce!
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My family loves a vegan tater tot casserole, and I think yours will, too! It's hearty, cozy comfort food based on the popular U.S. Midwest hotdish. This meat-free version uses beans instead of meat in a cheesy sauce.
Conventional hotdish recipes use condensed soup as the base for the sauce. That's a tricky ingredient to find a vegan version of, so I'm using the same creamy base that I use to make my baked mac and cheese.
Ingredients and substitutions
- olive oil - The base for this vegan tater tot casserole is a simple, vegan roux. Instead of butter, we're using olive oil as the base.
- onion, garlic, and bell pepper - These veggies bring lots of great flavor and texture to the finished casserole!
- chickpea flour - You can use all-purpose flour instead to make your roux.
- unsweetened vegan milk - Any creamy, plant-based milk will work in this recipe, but be sure it's unsweetened. You don't want a sweet casserole!
- chili powder - This adds flavor and color to the sauce.
- vegan cheese shreds - Choose cheddar, mozzarella, pepper jack, or a mix!
- canned beans - These are the meat replacement.
- frozen corn - Canned corn is also fine in this recipe.
- tater tots - Use conventional, tater tots or any veggie tots you like! See the recipe notes for how to cook this casserole with different kinds of tots.
How to make vegan tater tot casserole
This recipe uses a Dutch oven or other stove-to-oven pan to make this casserole a one-pot meal.
Heat the oil in a Dutch oven (or other stove-to-oven saucepan) on medium-high heat. Add the onion, bell pepper, and garlic, and cook until the onion turns translucent, about 5 minutes.
Then, reduce the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 3 minutes.
Slowly add the vegan milk, whisking out any lumps as you go. Once all of the milk is in the pan, add the chili powder.
Bump the heat up to medium, and simmer, stirring frequently, for 15 minutes. Keep this going until the mixture thickens, so when you drag a spoon across the bottom of the pan, there's a split second before the milk mixture fills in the gap.
Remove the pan from the heat, and while the milk mixture is still hot, add the shredded vegan cheese, stirring to melt.
Add the beans and corn, mixing well, then season to taste with the salt and pepper.
Top with the tater tots in a single layer, then bake according to the tater tots package directions (usually around 20 minutes).
Helpful tips
- After adding the flour to the pan, make sure you're stirring almost constantly. You don't want that flour to burn!
- When stirring the milk mixture, use your spoon to scrape the bottom of the pan, because this mixture does like to stick.
Storage directions
Leftovers will keep for three to five days in a covered container in the refrigerator. I usually just put the cover back on my Dutch oven and stick the whole thing into the fridge.
Frequently asked questions
They are! Potatoes contain natural starch that works as a binder to hold the tots together, no eggs needed. Some veggie tots do use eggs, so if you substitute, make sure you check the ingredients.
Since this is such a hearty dish, I like to serve it with a light side, if I do make a side at all. A green salad or simple, steamed or sautéed veggies make great sides, if you're looking to serve this with something.
More cozy vegan casseroles
📖 Recipe
Vegan Tater Tot casserole
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped sweet onion
- 2 cloves minced garlic
- 1 chopped bell pepper - any color you want
- 2 tablespoons chickpea flour - or all-purpose flour
- 2 cups unsweetened vegan milk - Soy or oat both work well, and I'm sure other creamy vegan milks would, too.
- 1 tablespoon chili powder
- 2 cups vegan cheese shreds - Cheddar, mozzarella, or pepper jack all work well, as would a combination of any of these!
- 1 15 ounce can of red beans - drained and rinsed
- 1 15 ounce can of black beans - drained and rinsed
- 1 cup frozen corn - You can use canned, if needed.
- salt and pepper - to taste
- 3 cups frozen tater tots
Instructions
- Preheat the oven to 450° F (or whatever temperature your bag of tater tots lists).
- Heat the oil in a Dutch oven (or other stove-to-oven saucepan) on medium-high heat. Add the onion, bell pepper, and garlic, and cook until the onion turns translucent, about 5 minutes. Then, reduce the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 3 minutes.
- Slowly add the vegan milk, whisking out any lumps as you go. Once all of the milk is in the pan, add the chili powder.
- Bump the heat up to medium, and simmer, stirring frequently, for 15 minutes. Keep this going until the mixture thickens, so when you drag a spoon across the bottom of the pan, there's a split second before the milk mixture fills in the gap.
- Remove the pan from the heat, and while the milk mixture is still hot, add the shredded vegan cheese, stirring to melt. Add the beans and corn, mixing well, then season to taste with the salt and pepper. Top with the tater tots in a single layer, then bake according to the tater tots package directions (usually around 20 minutes).
Got a question? Tried this recipe? Leave a reply!