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Vegan Cowboy Casserole

This vegan cowboy casserole is a super delicious weeknight dinner that is bound to become a regular on your menu
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, lunch
Cuisine American
Servings 6 servings
Calories 687.3 kcal

Equipment

  • 1 12 inch cast iron or oven safe skillet

Ingredients
  

  • 1 Medium Sized Onion peeled and finely chopped
  • 4 cloves Garlic peeled and finely chopped
  • 1 can Diced Tomatoes
  • 2 cups Mushrooms finely chopped
  • 1 cup Fresh or Frozen Corn
  • 1 cup Pea Protein Crumbles
  • 1 can Red Kidney Beans drained and rinsed
  • 1 can Pinto Beans drained and rinsed
  • 1 ½ cup Shredded Cheddar Cheese split in to 2 equal parts
  • ½ cup Sour Cream or Greek Yoghurt
  • 4 teaspoon Taco Seasoning
  • 1 teaspoon Cumin Powder
  • 1 tablespoon Hot Sauce
  • 2 tablespoon Avocado or Any Neutral Oil
  • 32 oz Frozen Tater Tots

Instructions
 

  • Place the pea protein crumbles or TVP in a bowl. Fill the bowl with hot water until the top of the crumbles is covered. Keep aside for 10 minutes.
  • Heat the skillet at medium low and add the oil. Once hot, add the chopped onions and cook for 5 minutes. Add the garlic and allow it to cook for a couple of more minutes.
  • Add the chopped mushrooms and let it cook for 3-4 minutes. Remove any excess water from the protein crumbles and add to the pan. Season with salt and pepper. Let this cook for another 3-4 minutes.
  • Now add the can of tomatoes along with any juices in the can . Mix and let everything cook for 3-4 minutes. Add both the beans, thawed corn and mix well. Season with salt.
  • Add the taco seasoning and cumin. Mix well. Cook for another 5 minutes before adding the hot sauce. Turn down the heat and add the vegan sour cream. Mix and taste to check if more salt is needed.Add as required.
  • Preheat the oven to 350 deg F. Add half of the reserved cheese to the pan. Mix well and turn off heat. Top with a layer of frozen tater tots ensuring the entire surface is covered and add the remaining cheese on top.
  • Cover the pan with aluminum foil and place in the oven for 40 minutes until the tater tots are fully done. You can remove the foil in the last 10 minutes to help brown the tots a bit more. Remove and let cool for a few minutes before serving.

Notes

  1. You can skip the tater tots and still have a satisfying meal with just the remaining ingredients. 
  2. Use canned beans to save on time while making this for a weekday/night meal. 
  3. Sub pea protein crumbles with textured vegetable protein made from soy, toasted tofu crumbles, tempeh etc. 
Keyword casserole, child friendly, high protein, make ahead casserole, one pot dinner, Tater Tot Casserole, vegan casserole, vegetarian