I know, I know, it’s summer and no one wants to turn their oven on to make dinner, but hear me out, ok? This casserole is worth it, so crank up your A/C and make this tonight!
Casseroles have always been one of my favorite kinds of dinners, both to make and to eat. In my pre-vegan days, I made and ate a lot of casseroles; Tuna Noodle Casserole, Chicken Spaghetti Casserole, Taco Bake, and my all time favorite, Tater Tot Casserole. Yum, yum, YUM!
After changing how I eat and following a plant-based diet, I thought I would have to say good-bye to my beloved casseroles forever. I searched recipes for veganized versions and either a)there wasn’t one, or b)there were multiple steps, such as making your own vegan cream of whatever soup. Well, to me, that defeats the purpose of a casserole! They’re supposed to be quick and easy, not a 2 day process!
I didn’t give up on my search however and made finding a quick, easy, vegan version of Tator Tot Casserole my top priority. I can not tell you how happy I was when I found Mama Pea’s Curried Sweet Tater Tots Casserole recipe! Yes, there are a few extra steps from the original meat-filled casserole I used to love, but SO much simpler than any other I had found. I made some very minor adjustments to the recipe and this has become a family favorite. I love to eat mine with ketchup.
Omnivore husband and kids approved!
I haven’t given up on the other casseroles yet, my search for the perfect vegan versions will go on!