Depending on where you live you may or may not know what a hotdish is, if you live in Minnesota or midwest you probably know exactly what a hotdish is! You would also than know that the most famous hotdish is Tator Tot Hotdish. So if you are completely lost as to what I’m talking about a hotdish is basically a casserole. Tator Tot Hotdish is basically cream of mushroom soup, ground hamburger, and green beans baked in a dish topped with tator tots. Honestly if we had a state food this would probably be it. My oldest daughter, S, and my husband will request this as soon as the temps get cold in the fall. I just don’t get it and have tried a few times to make it healthier but they don’t seem to be impressed. After going out for dinner for our anniversary last year to a restaurant here called Hautedish, and my husband ordering the Tator Tot Hotdish, I was inspired to make a deconstructed version because it was a fun and much more appealing looking version than I had ever seen before. Well I failed at making it all fall, and winter, and a couple weeks ago when it snowed in April I decided it was a sign I had to make it. Than after going to Boulder and getting “snowed in” the middle of April I had to share this. I normally would be sharing fresh salads and smoothies like crazy right now because when the weather warms up but since the weather is having mood swings and being unpredictable I decided to be and share this with you for Meatless Monday. It rained all day here yesterday and it’s suppose to be raining today so comfort food might be perfect for dinner. Oh and not only did I make a little “healthier”, as healthy as it can be still having tator tots. I made a deconstructed vegan version! The best part is BOTH of the Tator Tot Hotdish lovers in the family approved and gave it 2 thumbs up! Oh and the two of us that aren’t huge fans didn’t think it was bad, would even say it was good and would eat it again, haha.
Don’t forget to link up with Deborah and I for another fun, fabulous, and flavorful Meatless Monday link up! Link your favorite recipes below to inspire others and be sure to check out what others are posting to get some inspiration and spread the Meatless Monday love! Sharing the love I’m also linking up with The Fit Foodie Mama and Running on Happy for their Meatless Monday link up!
Tator Tot Hot Not Dish
Makes 4-6 servings
3/4-1lb Tator Tots (Whole Foods 365 brand)
1lb fresh green beans
1 TBSP extra virgin olive oil or coconut oil
20oz mushrooms, sliced
1 yellow onion, diced
1 clove garlic
1TBSP tapioca flour
1c vegetable broth
1/4-1/3c canned coconut milk cream (thick part), optional (So Delicious Original Culinary Coconut Milk)
leaves from a few sprigs fresh thyme, or 1/2 tsp dried
sea salt and pepper to taste
2c cooked beefless crumbles or crumbled tempeh (Beyond Meat vegan, plant-based, Beefy Crumbles)
Preheat oven to 425F, or temp as stated on your tator tot package. Put tator tots in the oven to bake, flipping half way so they get golden brown. Start a pot of water for cooking the green beans. In a large skillet heat oil over medium/high and sauté onions. Grate in garlic and add mushrooms. Cook mushrooms on medium uncovered until they are tender and have been reduced by half. Add in thyme, sprinkle tapioca flour in and stir to mix. Once the mixture starts to bubble add in the broth. Reduce to medium/low, stirring occasionally for about 10 minutes. When there are about 10 minutes left on the tots add the beef crumbles to the soup mixture, than simmer. Cook the beans 5-7 minutes until just tender. Drain beans. Stir coconut cream into soup and season with sea salt and pepper to taste, remembering that the tots will be salty. To assemble place a spoon of the soup mixture layer tots, beans, and tots, and then top with more of the mushroom soup. Enjoy!
A twist on classic Tator Tot Hotdish! #MeatlessMonday #vegan @BeyondMeat @So_Delicious @WholeFoods Click To Tweet