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totsgiving casserole

Happy totsgiving! That will be the new official name for thanksgiving because you’ll never want to serve any other dish ever again. This weekend is Canadian thanksgiving but I have a feeling everyone reading this couldn’t care less and will make this casserole no matter what day it is where you are right now. Digging into this was magic. It has vegan sausage, veggies, apple, all smothered in a savory gravy, and duh, lotsa tots.

If you’re looking for the dessert casserole get the recipe here.

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Print Recipe

totsgiving casserole

happy totsgiving! Let this be the new official name for thanksgiving because you’ll never want to serve any other dish ever again. 

Course Main Course
Cuisine American
Keyword casserole, thanksgiving, tots
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 6 to 8
Author Lauren Toyota

Ingredients

  • 2 C diced white onion (about 1 large white onion)
  • 1 C diced celery (about 2 stalks)
  • 3 garlic cloves, minced
  • 4 vegan sausages (preferably apple sage flavored, cut on the bias - about 3 cups)
  • 2 tbsp vegetable oil
  • 2 tsp fresh thyme
  • 2 tsp finely chopped fresh sage
  • 2 tsp beef flavoured bouillon or 2 cubes
  • 2 tsp dijon mustard
  • 2 tbsp vegan worcestershire
  • 1/2 tsp ground pepper
  • 2 C frozen veggies (corn, peas, carrots, green beans)
  • 1/4 C flour
  • 1 3/4 C nondairy milk
  • 1/2 tsp sea salt (optional)
  • 1 green apple, peeled and finely diced
  • 4 1/2 C frozen tots
  • 2 tsp finely chopped fresh sage, as garnish

Instructions

  1. Preheat oven to 425°F.
  2. Heat skillet or stock pot over medium heat with 2 tbsp veg oil and brown the sausage for about 6 minutes. Remove browned sausage from the pot.
  3. Add onion and celery and sauteé for 3 minutes.
  4. Add garlic, thyme, and sage and sauté for 3 minutes.
  5. Add bouillon, mustard, worcestershire, ground pepper, and frozen veg and stir to combine well and sauté for another 3 minutes. If you don’t have vegan beef flavored bouillon you can use a vegetable one.
  6. Add your browned sausage back in and then gradually add the flour a bit at a time while stirring to coat everything. Once it’s all incorporated gradually add the nondairy milk and stir frequently to combine the flour well. Also scrape the hardened flour on the bottom of the pan or stock pot with the nondairy milk to incorporate all the browned flour. Use a wooden spatula with a flat end to do this so as to not scratch the pan or stock pot!
  7. Once all the browned bottom is well incorporated keep stirring while the mixture thickens over a simmer. Just as it starts to thicken and bubble remove from the heat and stir in the diced apple.
  8. Taste it and see if you want to add another 1/2 tsp salt. Some people might think it's salty already. It will also depend on what kind of bouillon you used and if you swapped worcestershire for soy sauce which is generally more salty.
  9. Transfer to an 8-inch x 11-inch casserole dish and top with the frozen tots and sprinkle with more fresh sage as garnish.
  10. Bake for 40 to 50 minutes or until the tots are golden brown and crispy.

4 comments

  • Rachel Perlin 4 months ago

    This looks AMAZING!!! Would I be able to make the filling the day before and then assemble and cook the day of?

  • Connor Lie-Spahn 3 months ago

    This was delicious! Also, I was feeling the desire to have some sort of sauce for it, but was wondering if you have any suggestions? Not quite a gravy, because that would be too redundant…but maybe like a cranberry sauce? Or something spicy….chipotle cranberry sauce? Is that a thing?

    • Lauren Toyota 3 months ago

      I have a couple of cranberry sauces on the blog if you search! That could work!

  • Robert Brown 2 months ago

    truth lies decision dotcom
    Where did you get the tots at? Did somebody already ask that?
    Vegan is a tough sport with all those fruits and nuts in your mouth. .. But potatoes and onions are a vegan gold mine and when you add rice and bean and greens you are in paradise. Ask Betsy the cow?

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