Tim's Tater Tot Hotdish

Tim is always talking about Aunt Laurie's tater tot hotdish, so we decided to Veganize it! Traditionally it is made with cream of mushroom soup. You could make your own cream of mushroom soup from scratch using soy creamer, vegetable broth and mushrooms simmered down, but we found a readymade Vegan version! We made this for Tim's birthday 2010!

*Watch for our Creamy Mushroom Soup recipe on 1/2/11!

1 T canola oil

1 lb meatless ground (we like Yves brand)

1 lb package of frozen tater tots OR hash browns

1 medium onion, chopped

1 c celery, diced

1 lb package mixed vegetables (peas, carrots, green beans, corn)

1 clove garlic, crushed or 1 t garlic powder

1 - 14.1 oz can Amy's brand "TOM KHA PHAK THAI Coconut Soup" (made with organic coconut milk, shitake mushrooms and sweet potatoes)

1/2 can of soy, almond or rice milk or water

1 t Worcestershire sauce (Robbie's Vegan)

Fresh cracked black pepper to taste

Over medium heat in a large cast iron skillet or saute pan add canola oil, brown the meatless ground, celery, onions and black pepper, until celery and onions are soft. Mix the soup, milk and Worcestershire sauce together. Add the soup mixture and the mixed vegetables to the meat mixture and simmer for 10 minutes. Pour the complete pan mixture into a 1 1/2 quart casserole dish or baking dish. Top with tater tots or hash browns and bake uncovered in a 375 degree oven for approximately 45 minutes.

Makes 6 - 8 servings