I have found that 72 is the perfect number of tots for a 9×13 pan.Just promise that you’ll quick go buy some for next time! You can find it in an Indian Market or, I get mine on Amazon. If you don’t have black salt, don’t let it keep you from making this recipe. It has a sulphur like taste that will make this recipe taste more authentic. Black salt or Kala Namak isn’t actually salt like we know it and isn’t really black in color but more of a gray/pink color.Some is quite mild while others are more flavorful. The flavor outcome will depend on the vegan sausage you use.I think it would be pretty easy to half though. This makes a large potion that serves 12.The truth is, there is not a standard for vegan products which makes it impossible to be 100% accurate. The nutrition information is mainly for amusement (and because it’s required).Allow to cool for about seven minutes before cutting into it. Sprinkle a few chives on top and add a little salt and pepper if desire. It might be slightly jiggly when you first take it out of the oven, but should not be runny. You will know it’s cooked when the top is nicely browned and the egg mixture is mostly solid. Put in the preheated 375° oven uncovered and cook for about 45 minutes. Just add them frozen and they will cook with the casserole. You don’t need to thaw the tater tots ahead of time. I place them nice and evenly to look pretty. In fact, I use exactly 72 tater tots which is about 3/4ths of the two pound package. Tots for a random afternoon snack anyone? You won’t use the whole package – but I call that a win. Pour over the the sausage mixture and spread out evenly. Whisk together well until everything is mixed and there are no lumps of cornstarch. It cooks perfectly in the oven in the casserole.Īdd all of the ingredients including the chopped bell pepper, two JUST Egg bottles, black salt, vegan cheese, cornstarch, nutritional yeast, and chives to a medium-sized mixing bowl. There is no need to sauté the bell pepper ahead of time. Start by chopping up the red bell pepper into small pieces. Set aside now while you prepare the egg mixture. I did not have any in my pan, but if you do have oil, do not add it to the casserole dish. If there is a bunch of oil left over in the sauté pan, sop it up with paper towels. Even though the sausage mixture contains oil, you will need to prepare the casserole dish, paying special attention to the sides of the pan so that the JUST Egg mixture doesn’t stick. Turn the sausage mixture into a prepared 9×13 baking dish. The sausage pieces will be nice and crispy, the onions softened, and the mushrooms cooked and “shriveled” small. You’ll continue cooking until the sausage is nice and browned. Then I continue to break into smaller pieces as it is browning. I find it helpful to cut it up in small pieces before adding to the sauté pan. Sauté the onions and mushrooms for a few minutes until they start to soften. If your package is 16 ounces, that’s fine too. The recipe calls for 14 ounces because that seems to be the standard size for vegan sausage packages. Use your favorite vegan breakfast sausage. You will start with the bottom sausage layer.
#MEATLESS TATER TOT BREAKFAST CASSEROLE HOW TO#
How to make tater tot breakfast casserole: The sausage mixture: Pin now to save for later: Ingredients needed to make this vegan tater tot breakfast casserole:Īnd then of course you’ll need tater tots, a little salt and pepper, and extra chives for garnish. How to make tater tot breakfast casserole:.Ingredients needed to make this vegan tater tot breakfast casserole:.For more special family favorites made possible with vegan products:.
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