Sprinkle the remaining paprika and pepper over the top. Gently add tater tots on top one by one or by carefully dumping, creating an even layer (feel free to completely cover the sauce mixture or not, either works). Then pour the creamy mixture overtop, coating everything. Pour in the beefless mixture and then the bag of vegetables, distributing both evenly. Now start to assemble! Grease a 9 by 13 pan with another teaspoon or so of oil. Add the beefless ground and garlic and saute per package directions or until you have lightly browned chunks the consistency of ground taco meat. Once the sweet potatoes are done, carefully add them and blend until completely smooth, adding more water slowly until you achieve a cream of mushroom soup consistency.Įither during this process or after, saute the onion in another tablespoon of oil until translucent and ideally a little browned. While they steam, add to a blender a tablespoon of oil, the butter spread, 3/4 teaspoon paprika, onion, garlic, bouillon, soft cashews, nutritional yeast, and about half of the water. Peel them, cut them into large chunks, then steam them in an Instant Pot for 15 minutes or over the stove until very soft all the way through. Praeger’s brand work great or just use your favorite)ġ0-12 oz bag frozen vegetables (pea, carrot, bean, and corn medley or similar with small chunks) Let me know what you think!Ģ tbsp Earth Balance or similar vegan buttery spreadġ-2 teaspoons Better Than Bouillon No-Chicken or Vegetable base (to taste)Ībout 1 lb beefless ground (Beyond or Dr. It turned out sooo good! And bonus: now there is an actual hotdish recipe on my blog haha. I’m not sure what would be considered more Minnesotan than tater tot hotdish so I decided to try to make a vegan version. It’s Fall in Minnesota and time for some serious comfort food.
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