# Components:
→ Tater Tots
01 - 2 lbs frozen vegan tater tots
→ Vegan 'Beef' Mixture
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 9 ounces plant-based ground beef
06 - 1 tablespoon tomato paste
07 - 1 tablespoon vegan Worcestershire sauce
08 - 1 teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Vegan Cheese Sauce
10 - 1 cup peeled, diced potatoes
11 - 1/2 cup diced carrots
12 - 1/3 cup unsweetened plant-based milk
13 - 2 tablespoons nutritional yeast
14 - 2 tablespoons olive oil
15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 1/2 teaspoon turmeric
18 - 1/2 teaspoon salt
19 - 1 tablespoon lemon juice
→ Toppings
20 - 1 large tomato, diced
21 - 2 pickles, thinly sliced
22 - 3 tablespoons ketchup (optional)
23 - 2 tablespoons yellow mustard (optional)
24 - 2 tablespoons chopped fresh chives or green onions
25 - 1 head little gem or romaine lettuce, shredded
# Method:
01 - Preheat the oven to 425°F. Arrange the tater tots in a single layer on a baking sheet. Bake according to package directions until golden and crisp, approximately 25 to 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Add garlic and sauté for 1 minute. Incorporate plant-based ground beef, breaking it up with a spoon, and cook until browned, about 5 to 6 minutes. Stir in tomato paste, vegan Worcestershire sauce, smoked paprika, salt, and pepper. Continue cooking for 2 more minutes, then remove from heat.
03 - Boil diced potatoes and carrots in salted water until very soft, around 10 to 12 minutes. Drain and transfer to a blender or food processor. Add plant-based milk, nutritional yeast, olive oil, garlic powder, onion powder, turmeric, salt, and lemon juice. Blend until smooth and creamy. Taste and adjust seasoning as desired.
04 - Place the baked tater tots on a serving platter. Spoon the vegan 'beef' mixture evenly over the top and drizzle generously with the cheese sauce.
05 - Top with diced tomato, pickles, shredded lettuce, and chives or green onions. If preferred, finish with ketchup and mustard. Serve while hot for best texture.
