You'll love how easy it is to make this vegan twist on classic green bean casserole. This from-scratch tater tot green bean casserole is full of mushrooms and green beans and topped with tater tots, making it the ultimate vegan comfort food.
Alright, everyone. This is about to be the most niche post to date on Cozy Peach Kitchen: Vegan Tater Tot Green Bean Casserole.
If you stumbled upon this recipe because you too wanted to enjoy a dairy-free version of the ultimate comfort food, I'm so happy I'm not the only one! If you're here and you've never heard of this wonderful casserole, welcome!
If there's one dish that makes me think of childhood, it's this one (well, also chili mac or chili cheese dip). There are some differences between this recipe and the one I grew up with, such as no ground beef and no canned mushroom soup.
Instead, we have loads of chopped and sauteed mushrooms and onions mixed with chopped green beans and a homemade cream sauce. I like to add in Beyond or Impossible ground beef to imitate classic tater tot green bean casserole, but this is optional.
And it's all topped with tater tots, of course. This hot dish is a Midwestern classic made vegan, and I hope that you love it as much as I do!
- From scratch: Most traditional tater tot casseroles use canned mushroom soup. Since this recipe is dairy-free, we're making a homemade cream of mushroom soup base. It's creamy, flavorful, and tastes just like the classic thing.
- One dish meal: Like any good casserole, this vegan tater tot green bean casserole features vegetables, protein, and carbs. All wrapped up in a creamy homemade mushroom soup-style sauce!
- This recipe also doubles as a vegan green bean casserole. It's literally just green bean casserole with added (optional) meatless beef and tater tots on top.
- This casserole makes a lot of food and is perfect for feeding a family. It also makes great leftovers.
- Tater tots: Also sometimes labeled as potato puffs. Use enough to cover the top of the casserole completely, about ⅔ of a 32 ounce bag. Of course, buy a 21-22 ounce bag if it's available but tater tots usually come in 32-ounce bags.
- Frozen green beans: Canned green beans do work in this recipe and are a traditional ingredient to use in green bean casserole, but I prefer frozen for their flavor and crisp texture. Fresh green beans also work, but I recommend cooking them before adding them to the casserole.
- Non-dairy milk: Unsweetened, unflavored soy milk is my go-to. Almond milk or oat milk also work.
- Mushrooms: The original version of this recipe uses white or button mushrooms, but these days I prefer using baby bella because they are more flavorful.
- Soy sauce and thyme are the main seasonings. This is a super simple dish, flavor-wise, so don't skip these ingredients.
- Meatless beef: This is optional, but it does make the casserole more well-rounded. I use Impossible or Beyond beef (or whatever is on sale).
Step by step instructions
Start by sauteeing roughly chopped mushrooms and diced onions in olive oil until the onions are lightly browned and the mushrooms have released most of their juices. This takes about 8-10 minutes.
Once the mushrooms are softened, add in the Impossible or Beyond meat. Skip this step if you aren't using a meat substitute. Sprinkle with the thyme, pepper, and garlic.
Cook until the meat is browned, just a few minutes.
While the mushrooms are cooking, start making the roux. Alternatively, wait for the mushroom filling to finish cooking then empty out the pan. You can use the same pan to make the roux without wiping it clean.
To make a roux, melt butter over medium heat. Sprinkle in the flour, stirring to combine. This will make a bubbly paste. Cook until the flour is lightly golden, just 1-2 minutes.
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
Slowly whisk in the almond milk, or unsweetened non-dairy milk of choice. To avoid a lumpy sauce, make sure to pour in the milk very slowly while whisking the sauce.
Heat the sauce until simmering, then simmer until it becomes thick enough to coat the back of a metal spoon without sliding off. Season with soy sauce and pepper.
Now we layer. Start by spreading the mushrooms and onions on the bottom of an 8x8 glass cooking dish. Cover with the cooked green beans, then season with salt and pepper. Next, pour the creamy garlic roux over the green beans.
Top with a single layer of frozen tater tots. Bake at 375F for 30 minutes, until the tater tots are crispy and golden.
Tips and variations
- Baking dish: I wrote the recipe as using 8x8 dish because that is a common size, but you can get away with most dishes. The images above show a 10x10 dish.
- Vegetarian option: If you like, you can use cow's milk instead of non-dairy milk. Really any kind of milk works here, just make sure it is unsweetened and unflavored.
- Gluten-free option: Use tamari in place of soy sauce and a gluten-free all-purpose flour blend in place of all-purpose flour.
- Serving: This casserole is also delicious topped with cheddar cheese, be it vegan or otherwise. And as always, a little dash of hot sauce takes it to the next level. However you choose to serve this Midwestern classic, I hope you enjoy!
Leftovers are best within 3-4 days. Let the casserole cool to room temperature before covering and refrigerating.
Reheating: The tater tots will lose their golden-brown crisp texture when reheated in the microwave. If this bothers you (it doesn't bother me, but I know some people want the original texture), you can reheat the entire casserole or portions in the oven.
To reheat the casserole in the oven, cover the dish with foil and bake at 350F for 20-30 minutes. Remove the foil for the last 5 minutes to re-crisp the tater tots.
Looking for more vegan comfort food?
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Just a note: This recipe was originally shared in November of 2018. I updated the recipe with new photos, a video, and the additional of meatless beef in Feburary of 2023. Otherwise, the recipe remains the exact same.
Vegan Tater Tot Green Bean Casserole
- medium skillet
- 8x8 or similarly sized casserole dish
- 2 teaspoons olive oil
- ½ medium onion diced
- 8 ounces baby bella mushrooms roughly chopped
- ¼ teaspoon salt more as needed
- 8 ounces meatless ground beef such as Impossible or Beyond brand (optional!)
- 3-4 cloves garlic minced
- 1 teaspoon dry thyme
- ¼ teaspoon black pepper more as needed
- ¼ cup vegan butter olive oil also works
- ¼ cup all-purpose flour
- 3 cups unsweetened non-dairy milk soy, almond, or oat milk
- 1 tablespoon soy sauce
- 12 ounces frozen cut green beans see note #1
- 32 ounce bag of frozen tater tots (you will see ~⅔ of the bag); see note #2
- Preheat the oven 375F. Lightly spray an 8x8 or similarly sized glass casserole dish with non-stick cooking spray. Set aside.
- Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the onions and mushrooms to the pan. Sprinkle on ¼ teaspoon salt. Saute for 7-8 minutes, or until the mushrooms release most of their juices and the onions are softened.
- Add in the Impossible or Beyond meat. Skip this step if you aren't using a meat substitute. Sprinkle with garlic, thyme, and black pepper. Use a spatula to break up the ground beef. Cook until it is browned, stirring as needed.
- Remove the cooked mushrooms and meatless beef from the pan and set aside. To the now empty pan (it does not need to be cleaned between steps), add ¼ cup vegan butter.
- Once melted, sprinkle in ¼ cup flour. Whisk the butter and flour together. Let cook for 1-2 minutes, until the flour is lightly golden. Stir frequently.
- Slowly whisk in the non-dairy milk ½ cup at a time. Keep whisking while pouring to avoid lumps.
- Once all of the milk is added, bring the sauce to a rapid simmer over medium-high heat. Reduce to a gentle simmer over medium-low heat. Stir in the soy sauce. Simmer until the sauce is thick enough to coat the back of a spoon without sliding off.
- To assemble the casserole: To the lightly oiled casserole dish add the mushroom mixture. Top with the frozen green beans. Season lightly with salt and black pepper. Next, pour the sauce over the green beans. Cover with an even layer of frozen tater tots.
- Bake uncovered on the middle oven rack for 30 minutes, or until the tater tots are golden brown and the casserole is bubbling. Remove from the oven and let sit for 10 minutes before serving. Enjoy!
- Meatless beef: Earlier versions of this casserole did not include this, but traditional tater tot green bean casserole does include ground beef. If omitting this ingredient, I recommend increasing the mushrooms to 16 ounces.
- Green beans: For softer green beans, cook the frozen green beans according to the package directions before adding them to the casserole dish. Canned green beans or cooked fresh green beans also work.
- Tater tots: Most bags of frozen tater tots/potato puffs come in 32 ounce size. For this recipe, you only need about 24 ounces.
Did you make this recipe?
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I used farro instead of the meat substitute since I'm not a fan - and sprinkled a little shredded cheddar on top for the last 5 minutes of the bake (dairy cheese - not vegan as we are still cheese lovers).
Absolutely loved it!
My husband actually overindulged a bit and was 'too full' - lol...
But I'll definitely make it again when we are feeling indulgent and looking for some comfort food.
Thank you for sharing this fun recipe.
Thanks for the review and for trying the recipe! I am all about shredded cheese on top too. Yum!!
So good! This is going to be a new staple in our house!
Made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!
THis looks so yummy. I’m makinf it tonight but with ground Turkey. I can’t wait
Best recipe yet. It came out perfect and definitely not mushy! It’s pinned and saved for next time!
Delicious! I’ve made it three times in the last month. I double the amount of green beans the recipe calls for and make it in a 9x13 pan. Love it!
Cassidy Reeser, RDN, LD
Thanks for sharing, Lesli!
Is this freezer friendly? If so, for how long? Thanks!
Cassidy Reeser, RDN, LD
I haven't tried freezing it myself but I think that it would work, especially if frozen in individual portions. It should last up to 3 months in the freezer.