Vegan Tater Tot Casserole will quickly become a family favorite! Topped with vegan cheese and crispy golden brown tots, it’s an incredibly delicious one-pan holiday side dish or easy weeknight dinner.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Servings: 8 servings


▢12 ounce package Impossible ground beef*
▢8 ounces cremini mushrooms, sliced or chopped
▢1 teaspoon ground cumin
▢1 teaspoon oregano
▢salt + black pepper, to taste
▢2 tablespoons all purpose flour or gluten free flour
▢13.5 ounce can light coconut milk*
▢1 tablespoon vegan Worcestershire sauce
▢1 1/2 cups frozen corn or canned
▢1 1/2 cups frozen green beans or fresh/canned
▢2 cups vegan cheddar cheese shreds*
▢32 ounce bag tater tots
Preheat the oven to 400 degrees F and lightly grease a 9×13 inch casserole dish.
Cook the Impossible meat in a pan until cooked through over medium-high heat, breaking it up with a spatula or wooden spoon as it browns.
Now add the sliced mushrooms and sauté, stirring constantly, for about 5 minutes until they soften.

Add the cumin, oregano, plus salt and pepper to taste and stir.
Sprinkle in the flour and stir, then slowly stir in the coconut milk and add the Worcestershire sauce, corn and green beans. Stir well and simmer the mixture for 5 minutes.
Transfer mixture to the prepared dish, then layer on vegan cheese. Arrange the tater tots on top.
Bake for 30-40 minutes, uncovered, until the tots are golden. Serve immediately and enjoy!
Leftover tater tot casserole will keep in a covered container, refrigerated for up to 4 days. Reheat in the microwave until warm. It can also be frozen before baking. No need to thaw first, simply place it in the oven and cook until warm.
I used Impossible brand (my personal favorite!), but you can use any brand of vegan “beef” you like such as Beyond or Gardein, or even TVP (though it would need to be soaked first and probably seasoned more).
I used Follow Your Heart cheddar shreds. Use your favorite non-dairy cheddar type cheese. My stretchy mozzarella cheese would also work.
May substitute unsweetened, unflavored vegan creamer for the coconut milk if needed. Even another plant milk would work, but it would be less rich and creamy.
Substitute sweet potato tots for a fun variation, especially on Thanksgiving as a side dish.
Serving: 1of 8 servings | Calories: 413kcal | Carbohydrates: 45g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 650mg | Potassium: 541mg | Fiber: 6g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 4mg
course: main
cuisine: american