It didn’t seem to matter-the entire dish was gone in short order. I side-stepped the questions and after genuine comments of approval from all after the first few bites, I fessed up to Kimi that the hamburger was vegetarian (that in itself brought more questions!). I had to chuckle when my niece, knowing that hamburger is usually in Tater Tot Hot Dish, kept asking me what I was going to eat. I was nervous bringing an untested recipe for a group that included adult foodies, elementary school-aged kids, and a chic teenager, all with discerning tastes. Not sure that pepper jack was the most kid-friendly variety, I subbed half with colby jack and it ended up still having a bit of a kick from the pepper jack without being too spicy for the kids. It called for 8-12 ounces of pepper jack cheese and I used closer to 8. To help keep the healthy concept in mind, I opted for the low end of the cheese range in the original recipe. I ended up with a combination of Alexia and Trader Joe’s-both have no scary additives. There are several natural food brand versions of the tater tot-use your preference. Again, this brand has ingredients I avoid, like disodium dihydrogen pyrophosphate and “natural flavoring” (which could be many things and oftentimes not vegetarian). Also, Trader Joe’s has a Condensed Cream of Portabella Mushroom I had used in recipes before, so I subbed that for the Cream of Chicken.Īround here, Ore Ida is probably the most-popular tater tot. Knowing that Campbell’s has MSG, yeast extract and a few other ingredients I avoid, I looked at natural foods brands and found Pacific Organic Condensed Cream of Mushroom to be a much less processed alternative-basically contains only what would be in a homemade soup. The original recipe called for a can each of condensed cream of mushroom and cream of chicken soup.
It’s one of the few meat substitutes I still use occasionally. To make it vegetarian, I substituted Trader Joe’s Beef-less Ground Beef (found in the refrigerated section) for the traditional hamburger. Starting with an award-winning recipe was smart! She won a few years ago when Minnesota’s delegation in Washington had a hot dish competition. The recipe settled upon to adapt comes from someone I admire a great deal, Senator Amy Klobuchar. Then I started googling recipes, and decided to make this a personal challenge: Create a really great Tater Tot Hot Dish, loved by all in attendance, that was less artery-clogging than the recipes I was finding online and the fact that it was vegetarian would be a non-issue.įor those of you not from the Minnesota, North Dakota, Wisconsin area, “hot dish” is what pretty much the rest of the world calls a casserole. Was I reading correctly? My brother, the globe-trotting sophisticate, was asking for Tater Tot Hot Dish? At first I was going to write back and ask if that’s what he really meant. His exact words were, “Maybe a Tater-Tot Hot dish or something?” But a few days before Thanksgiving, I got an email from my brother asking me to bring something to the day-after-Thanksgiving brunch they host during the annual Lukken-Making Extravaganza. If it starts to cook too quickly on top, cover with foil, but I have not had that problem.Before Friday, I had never eaten Tater Tot Hot Dish, and it was about as far from being on my list of “things to make someday” as leg of lamb–or leg of any other animal for that matter-it’s a vegetarian thing O_o. I also added some homemade vegan cheese sauce on top of the tater tots and sprinkled with 1/2 cup french fried onions. In lightly sprayed/oiled 9 x 9 casserole dish, layer with the crumbles, then frozen vegetables, then the mushroom soup, top with tater tots. Add and heat ground crumbles with onion mixture.
Then, saute onions and garlic in the remaining 1 tablespoon oil, till onions are clear. In a skillet, saute the diced mushroom in 1 tablespoon of the olive oil until soft, add to soup mixture along with your parsley. Note: The sauce will thicken more as you do the next step. Depending on the saltiness of your broth, you can add the optional 1 teaspoon salt or to your liking. Once boiling, reduce heat to low, stirring as it thickens up a bit. Add cornstarch 1 tablespoon at a time, while heating to a boil, stirring constantly. On medium-high heat slowly add broth and then soy milk a little at a time using a whisk. In a medium saucepan, melt butter and add flour, stirring until a paste.
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