You’ll love how easy it is to make this twist on the classic green bean casserole. This from scratch 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. 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. Topped with tater tots, of course. And who can complain about a from-scratch version of their favorite childhood meal?
Why are there tater tots on my green bean casserole?
If you’re thinking “Isn’t this just green bean casserole with tater tots on top?”, then you’re thinking right! It really is just green bean casserole with perfectly golden browned tater tots on top. That means that this recipe doubles as a vegan green bean casserole recipe! Just get rid of the tater tots and add french fried onions halfway through cooking. Voila, a two-for-one recipe!
I’m not quite sure whose idea it was to add tater tots to an already delicious green bean casserole, but I’m so okay with it. Tater tots add some crispy crunch to an otherwise not-so-crispy dish. They also take this casserole from side-dish to main dish in a flash.
How to make vegan tater tot green bean casserole
- We 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 minutes.
- While your mushrooms are cooking, you’ll start making the roux. To do this, saute garlic in olive oil over medium heat, then stir in equal parts flour. This will make a bubbly paste. Slowly whisk in the almond milk, or unsweetened non-dairy milk of choice.
- Heat the not-yet-thick sauce until simmering, then simmer until it becomes thick enough to coat the back of a metal spoon without sliding off. This is your roux! Season with salt, pepper, and fresh thyme.
- Now we layer. Start by spreading the mushrooms and onions on the bottom of an 8×8 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.
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 enjoy this Midwestern classic, I hope you enjoy!
Don’t forget to check out my other cozy fall recipes like this Mushroom and Lentil Casserole with Mashed Potatoes or this Warm Kale Salad with Roasted Butternut Squash.
This classic casserole is made with a simple white sauce, green beans, mushrooms, and crispy golden tater tots.
- 16 ounces baby bella or cremini mushrooms, roughly chopped
- 1/2 medium onion, diced
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 12 ounces frozen cut green beans, cooked*
- 1/4 cup olive oil
- 3-4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups unsweetened almond milk
- 1 tablespoon fresh thyme
- 2 teaspoons reduced sodium soy sauce
- 1/8 teaspoon fresh ground black pepper
- 32 ounce bag of frozen tater tots (you will use ~2/3 of the bag)
Preheat your oven 375 degrees F. Lightly spray an 8x8 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 1/4 teaspoon salt. Saute for 7-8 minutes, or until the mushrooms release most of their juices and the onions are translucent. Drain the mushroom liquid from the pan and set aside.
In a medium skillet over medium heat, heat 1/4 cup olive oil. Add the minced garlic, sauteing until lightly browned and aromatic.
Add in 1/4 cup flour, whisking to avoid clumps. Let the flour cook for ~30 seconds, until lightly browned.
Slowly whisk in the almond milk 1/2 cup at a time. Keep whisking while you pour to avoid lumps. Once all of the almond milk is added, bring the sauce to a simmer. Mix in the fresh thyme, soy sauce, and fresh ground black pepper. Your sauce is ready to use when it is thick enough to coat the back of a metal spoon without sliding off.
Return to your casserole dish. Layer the bottom with the mushrooms and onions. Add the cooked green beans in an even layer on top of the mushrooms and onions. Season lightly with salt and fresh ground black pepper. Next, pour the sauce over the green beans. Cover with an even layer of frozen tater tots.
Bake uncovered in the oven for 30 minutes, or until the tater tots are golden brown. Remove from the oven and let sit for 10 minutes before serving. Enjoy!
I use green beans cooked from frozen in this recipe, but you can use fresh if you prefer. Cook according to package instructions for frozen. If using fresh, cook until done but slightly still crunchy.
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