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Tater Tot Pie

  By Kris Giovanini  

October 26, 2015

Tater tots, veggies and cashew cream sauce make this a family friendly dish that both kids and adults will devour.

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1 T olive oil

1 ½ cups frozen vegetables, thawed

¼ cup all-purpose flour (plus 2 T additional if needed)

1 tsp. onion powder

2 cups veggie stock

1 cup non-dairy creamer (we like So Delicious unsweetened Coconut)

4 Gardein Chick’n Scallopini, partially thawed and cut into cubes

3 cups frozen tater tots

1 T fresh thyme leaves


Preheat oven to 450.

In a medium saucepan, heat the olive oil.

Add the thawed veggies and season with salt and pepper. Sauté for a few minutes and whisk in the ¼ cup flour. Add the onion powder and continue cooking, stirring continually for about 3 minutes.

Add the veggie stock and the Gardein. Cook for 2 minutes then add the creamer and re-season with salt and pepper.

Allow the sauce to come to a boil and cook until the sauce starts to thicken. If mixture boils for more than 3 minutes and has not started to thicken, add additional flour, one tablespoon at a time as needed.

Stir continually until the sauce thickens and the raw flour is cooked, at least a minute per extra tablespoon of flour added.

Pour the mixture into a 4 quart baking dish.

In a food processor, pulse the thawed tater tots and thyme leaves. Sprinkle on top of the vegetable mixture and bake at 450 for 25 to 30 minutes or until bubbly and lightly browned on top.

Allow to stand 10 minutes before serving.

This recipe is from The Vegan Version



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