Vegan tater tot hotdish is hearty, delicious, and a top dinner request in our house. This family-favorite casserole is a real crowd-pleaser and the ultimate comfort food that’s perfect for any night of the week.
The beloved Tater Tot Hotdish is a well-known dinner for most Minnesotans, especially those with kids. This Vegan Tater Tot Hotdish (to which we recently added bacon bits) is seriously one of our favorite meals, and we make it at least a few times every year. If you’ve never had tater tot hotdish (or casserole), you have to try this!
Reading: vegetarian minnesota hot dish
Table of Contents
Vegan Tater Tot Hotdish Ingredients:
- Vegan Ground – We like Impossible
- Frozen Tater Tots
- Mushrooms
- Onion
- Plant-Based Milk – Just make sure it’s plain and unsweetened
- Vegan Butter
- Flour
- Garlic and Onion Powder
- Canned Corn – or vegetables of choice (canned or frozen)
- Vegan Bacon Bits (optional)
This cast iron version goes from stovetop to oven and straight to the table for an attractive display. Invite some friends over and impress them with this rich, earthy, and savory skillet casserole that you made from scratch! You could also bring this to your next potluck or family reunion to score some points with your buddies or in-laws.
Casserole Variations
There are so many variations of the famous tater tot hotdish. Some use more veggies like green beans and carrots, some use canned veggies, some use frozen veggies, some add cheese, and some spice it up with peppers and jalapeños. I’ve even seen a few people drizzle ketchup on top.
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We’ve always been pretty basic around here. I only use one can of corn, other than the onions and mushrooms used to create the creamy base. Maybe one day I’ll switch it up and see if anyone notices. Or perhaps I’ll try the ketchup thing next time. That actually sounds kind of delicious in a weird way!
Most traditional tater tot casseroles use canned soup like cream of mushroom or cream of chicken. Since those are not vegan, we’ll make our own cream of mushroom with dairy-free butter, onion, mushrooms, soy milk, flour, and spices. It’s a little more involved than just opening a soup can, but really not that hard and only adds a few extra minutes to our prep and cook time. Plus, it tastes better so, it’s totally worth it!
National Tater Tot Day
Did you know that there’s a National Tater Tot Day? Yep, an entire day devoted to these little gems. In 2009, National Tater Tot Day was officially recognized and is celebrated every February 2nd. Here are a few more fun facts I found while googling:
- Tater tots were invented in 1953 by Ore-Ida.
- Other names for these little guys include potato rounds, potato puffs, potato nuggets, and baby taters.
- In Australia they’re called potato gems.
- Americans consume a whopping 70 million pounds of tater tots every year.
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this family-favorite, crowd-pleasing casserole and share it with the people you love – whether they’re vegan or not!
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If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes:
8-Ingredient Hot Italian Vegan Sausage Pasta
Vegan Hibachi Dinner with Teriyaki Tofu and Yum Yum Sauce
Pub-Style Vegan Wild Rice Burgers
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