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.
I didn’t think it could be done, but this Vegan Tater Tot Casserole is really giving my Lentil Shepherd’s Pie a run for its money! Crispy tater tots on top of a creamy, savory mix of Impossible Ground Meat, veggies, and vegan cheese make this casserole the ultimate clean-out-your-fridge dinner or the best holiday side dish.
It’s hard to compete with crispy potato wedges or french fries, but there’s something extra special about a tater tot. Pillowy soft potato on the inside and the signature crispy crust on the outside are what dreams are made of. Plus, you can just buy them from a store… so easy!
This vegetarian tater tot casserole is filled with:
- Vegan ground meat (use your favorite!)
- Frozen green beans and corn
- And a creamy homemade gravy (no soup mix needed)
What is a tater tot casserole?
Tater tot casseroles with no meat are made with simple ingredients like frozen veggies, vegan ground meat, and a soupy, savory gravy sauce. To finish, they’re topped with vegan shredded cheese and tater tots before being baked to perfection. These casseroles are almost always budget-friendly, made in one pan, and so easy to make ahead of time.
Plus, kids love this meal!
How to make a vegan tater tot casserole
If you’re using vegan ground beef (such as Impossible or Beyond), you’ll need to sauté it in a pan first. When it’s brown and cooked through, add the sliced mushrooms and cook until they soften. Stir in the seasonings.
Add the flour to the mix and stir. Next, pour in the coconut milk and Worcestershire sauce, then the green beans and corn. When the mixture is ready, transfer it to a casserole dish.
Sprinkle a layer of shredded vegan cheese over the filling, then arrange the tater tots on top. Bake until the tots are golden brown and crispy. Serve and enjoy!
Do you have to use Impossible Ground Beef?
Nope! You can use any vegan-friendly ground “beef” that you already have at home or love to use (brown lentils would work too!). My favorites besides Impossible are Beyond Meat, Gardein, or even TVP (you’d need to soak them first and probably add more seasonings).
Tips and substitutions
- Vegetables – Both frozen and fresh vegetables will work for this recipe. You can even add more if you like!
- Tater tots – Use any brand you love. Sweet potato tots will even give this casserole some added flare for Thanksgiving.
- Coconut milk – Any unsweetened, unflavored vegan creamer will work in place of the coconut milk. Even plant milk would work, but the casserole would be less rich and creamy.
- Cheese – Non-dairy cheddar type cheese pairs best with the flavors (my favorite is Follow Your Heart cheddar shreds).
Can it be made ahead of time?
Prepare the casserole filling and add it to the baking dish. Cover the dish with a lid and store in the fridge for a day or two or freeze it for later. When it’s time to eat, add the cheese and tater tots on top and bake.
A one-pan tater tot casserole with veggies works well as a weeknight dinner or holiday side dish. Pair a scoop with some salad, mac and cheese, or asparagus for dinner or next to more holiday sides, like stuffing, sweet potato casserole, or brussels sprouts.
Is your heart set on serving a tater tot casserole for breakfast? The leftover tots would be delicious on top of this filling breakfast casserole!
More savory vegan casserole recipes
Vegan Tater Tot Casserole
- 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.