MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Tater Tot Casserole
Categories: Casseroles, Vegetarian
Yield: 6 Servings

1 tb Olive oil (15 ml)
1 md Yellow onion (150 g);
- finely diced
2 Celery ribs (120 g);
- finely diced
3 cl Garlic (9 g); minced
1/2 ts Ground cumin (1 g)
1/2 ts Smoked paprika (1 g)
1/2 ts Dried thyme (0.5 g)
1/4 ts Black pepper (1 g)
3/4 ts Salt (4.5 g)
1 c Cooked brown or green
- lentils (180 g)
1/2 c Corn kernels (75 g);
- fresh or thawed
2 tb Vegan butter (28 g)
8 oz Cremini mushrooms (225 g);
- finely chopped
2 tb All-purpose flour (16 g)
1 1/4 c Unsweetened plant milk
- (300 ml)
1/2 ts Salt (3 g)
1/4 ts Black pepper (1 g)
1/2 ts Garlic powder (1.5 g)
1/2 ts Dijon mustard (2.5 g)
1 ts Apple cider vinegar (5 ml);
- up to 2 ts (10 ml)
1 tb Nutritional yeast (10 g)
1 1/2 c Vegan cheddar cheese
- (150 g); shredded
5 c Homemade vegan tater tots
- (700 g);
- up to 6 c (800 g)
Oil spray -OR-
1 ts Neutral oil (5 ml);
- up to 2 ts (10 ml)

Lentil Base:

Preheat the oven to 375?F (190?C). Lightly grease a 9x13" baking
dish.

Heat the olive oil in a large skillet over medium heat. Add the onion
and celery and saute for 5 to 7 minutes, until soft and lightly
golden. Add the garlic and cook for about 30 seconds, until fragrant.

Stir in the ground cumin, smoked paprika, dried thyme, black pepper,
and salt. Add the cooked lentils and corn and cook for 2 to 3
minutes, stirring well, until everything is evenly seasoned and
warmed through.

Spread the lentil mixture evenly in the prepared baking dish and
gently press it into an even layer.

Creamy Mushroom Sauce:

In the same skillet, melt the vegan butter over medium heat. Add the
chopped mushrooms and cook for 6 to 8 minutes, stirring occasionally,
until they release their moisture and begin to brown.

Sprinkle the flour evenly over the mushrooms and stir well. Cook for
1 minute to remove the raw flour taste.

Slowly pour in the plant milk, stirring constantly. Bring to a gentle
simmer and cook for 4 to 6 minutes, until thick and creamy.

Season with salt, black pepper, garlic powder, Dijon mustard, apple
cider vinegar, and nutritional yeast. Taste and adjust seasoning as
needed. Remove from heat.

Casserole:

Pour the warm mushroom sauce evenly over the lentil layer, spreading
gently to fully cover it.

Sprinkle the shredded vegan cheddar cheese evenly over the sauce.

Arrange the tater tots on top in a single, even layer. Lightly spray
with oil or drizzle with 1 to 2 ts neutral oil to help them crisp
during baking.

Bake uncovered for 40 to 45 minutes, until the casserole is bubbling
around the edges and the tater tots are deeply golden and crisp.

For extra crispiness, broil for 2 to 3 minutes at the end, watching
closely.

Let the casserole rest for 10 minutes before serving.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/tater-tot-casserole-recipe/>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)