Pop these tots from the Epic Vegan Fast and Straightforward cookbook on a sheet pan, and also you’ll have a formidable appetizer to wow family and friends in simply half-hour.
What you want:
For the vegan cheddar sauce:
1½ cups pumpkin purée
½ cup uncooked cashews, soaked in a single day, drained and rinsed
¼ cup dietary yeast
2 tablespoons white miso
3 cups water
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon maple syrup
Juice of ½ lemon
1½ teaspoons salt
1½ teaspoons onion powder
1½ teaspoons garlic powder
For the tots:
4 cups frozen tater tots
½ teaspoon Previous Bay seasoning
1 cup frozen vegan floor beef or crumbled vegan sausage
½ cup roughly chopped white onion
½ cup diced tomato
¼ cup candy pickle relish
¾ cup vegan cheddar sauce (see recipe above)
Mustard
Ketchup
2 scallions, chopped
What you do:
- For the vegan cheddar sauce, right into a blender, add all components. Mix till clean and creamy.
- Preheat oven to 425 levels. Line a sheet pan with parchment paper. Unfold tater tots on ready sheet pan and sprinkle with Previous Bay seasoning. Bake 20 minutes, take away from oven, and flip tater tots with a spatula. Place tater tots shut collectively till touching to reduce toppings falling by means of to sheet pan.
- Prime with floor beef, onion, tomatoes, relish, and cheese. Bake 10 to 12 minutes, till cheese is melted and tater tots have turned golden brown. Take away from oven.
- Drizzle with mustard and ketchup, and sprinkle with chopped scallions, and serve.
For extra plant-based recipes like this, learn:
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