#Vegan breakfast tater tot casserole how to
#Vegan breakfast tater tot casserole free

Who could say no to all that?!? I guarantee that every family member and friend will be happy when you set this down on the table (well, maybe not that one grumpy uncle who doesn’t understand why you don’t eat meat). This vegan breakfast casserole features some pretty amazing ingredients: vegetables, a tofu egg mixture, dairy-free cheese, and vegan sausage. They’re quick, delicious, easy to clean up and lend themselves perfectly to making a meal that can feed a bunch of people. It’s eggy, cheesy, filled with sausage, and YES, believe it or not based on that description, it IS vegan!Ĭasseroles and one-pan dishes are the queens of kitchen efficiency when feeding a crowd.

#Vegan breakfast tater tot casserole free

Feel free to customize your casserole with your favorite toppings.This vegan breakfast casserole recipe is an idea I’ve been dreaming up for MONTHS now.

This healthier tater tot casserole is even better with toppings! I added jalapeños, avocado, hot sauce, and green onion to add a little extra flavor.

You can easily make this healthy tater tot casserole recipe vegan by using vegan cheese instead of dairy cheese.

We don’t want the casserole to be soggy, so draining the liquid off if important.

Be sure to drain the beans and tomatoes before adding them to the skillet.

(Be sure your baking dish can be broiled if you’re not using a cast iron skillet.)

To make the tater tots extra crispy, switch the oven to broil for 1-2 minutes before removing the skillet from the oven.

If you don’t have an oven-safe skillet, transfer the vegetable mixture to a baking dish before adding the cheese and tater tots.

I recommend using a cast iron skillet so you can take it directly from the stovetop to the oven.

Add the beans, tomatoes, and seasonings and continue to cook until the mixture has thickened.

#Vegan breakfast tater tot casserole how to

How to Make a Vegetarian Tater Tot Casserole Cook the onion and peppers until softened. Tater tots: These potato puffs create the top layer of the casserole and provide a crispy texture.Substitute with other shredded cheese, such as mozzarella, pepper jack, or a vegan cheese alternative. Shredded cheddar cheese: adds richness and flavor to the casserole.

Garlic powder: adds flavor and depth to the casserole.

Substitute with smoked paprika or chili powder to add heat.

Paprika: adds a mild smokiness and color to the casserole.

Ground cumin: adds a warm, earthy flavor to the casserole.

Diced tomatoes: I used diced tomatoes with green chilies but if you don’t want this to be spicy, you can use regular diced tomatoes or fire-roasted diced tomatoes.

Feel free to substitute with black beans or kidney beans.

Pinto beans: Beans add protein and fiber to the casserole.You can substitute these with any other bell pepper color. Red and green bell peppers: These provide color, flavor, and texture to the casserole.Feel free to substitute with 3 small shallots. Onion: A little onion adds a savory flavor to the base of the casserole.Olive oil: used to sauté the onion and bell peppers until they are softened.This tater tot casserole is great for breakfast, brunch, or dinner! Ingredients & Substitutions I kept the classic tater tot topping, but I was able to fill this recipe with a lot of vegetables and beans to keep it on the healthier side. While many variations (such as a classic Minnesota Hot Dish) use cream of mushroom soup and lots of cheese, I wanted to keep this version a little lighter.

Alex and I were both born and raised in the Midwest, meaning we’ve had our fair share of tater tot casseroles.