Healthier Tater Tot Casserole
This Tater Tot Casserole is an easy, vegetarian weeknight dinner for the whole family! It's made with lentils and undetectable veggies!
Ingredients
- 2 tablespoons olive oil
- ½ white onion, diced
- 1 cup white mushrooms sliced
- ½ cup zucchini diced, (about ½ of a medium zucchini)
- 1 large carrot diced
- 2 cups cooked green lentils, (I like to use Trader Joe’s precooked lentils)
- (Optional) 1 cup raw walnuts*
- ½ cup tomato sauce
- ½ cup unsweetened plain almond milk, (or milk of choice; alternatively you can substitute milk for vegetable broth)
- ½ teaspoon taco seasoning
- 3 tablespoons coconut aminos
- 2 cups shredded cheddar cheese
- 24 ounces frozen tater tots
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Heat the olive oil in the braiser over medium heat. Add onions, mushrooms, zucchini, and carrots and saute for approximately 5 minutes.
- Carefully transfer veggies to a food processor. Add cooked lentils, walnuts (if using), tomato sauce, almond milk, coconut aminos, and taco seasoning. Process until smooth. Transfer lentil mixture back to the braiser.
- Sprinkle cheese over the lentil mixture so that it is fully covered.
- Place tater tots in concentric circles until the entire surface is covered.
- Carefully transfer the braiser to the oven and bake uncovered for 15-20 minutes, until the cheese is melted and the tater tots are cooked through and crispy.
Notes
*If using walnuts, be sure to process the lentil mixture very well so you don't have chunks of walnuts in your dish.
How to Store: Store any leftovers in the fridge in an airtight container for up to 4 days.
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