Sometimes when I talk, people will ask if I’m from Minnesota to which I quickly reply, “No, but I was taught to speak by someone who was.” My mama was born and raised in Northern Minnesota and I’d like to think that, although not explicitly so, I’ve honored that food heritage on here with all of my comfort foods. Today though, I’m honoring it in the biggest, most obvious way I know how and that’s by making Hot Dish! Outside of the Midwest you’ll recognize it as a casserole and in the case of this recipe you would recognize it by the name of Tater Tot Casserole. Mine however, as you’ll soon see, subs hashbrown patties for the tater tots – hence why I didn’t name it Tater Tot Hot Dish. Whatever you call it, it’s a big ol’ batch of Minnesotan goodness that’s sure to please!
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Pyrex 9″x13″ Glass Baking Dish https://amzn.to/4fs6UZ2
OXO Gravy/Sauce Whisk https://amzn.to/3YxnDDx
Bragg Sprinkle Seasoning https://amzn.to/3NRAXgU
Vegan Hot Dish
Ingredients
- 8 frozen hashbrown patties (I prefer the ones from Walmart!)
- 1/4 cup oil
- Half of an onion, diced
- 2 packages (24oz-36oz total) of vegan ground “beef”
- 6 tablespoons vegan “butter”
- 6 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup almond or soy milk
- 2 teaspoons sugar
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 generous teaspoon Bragg Sprinkle seasoning or other seasoning blend w/o salt
- 1/2-3/4 of a bag of frozen corn + 1/2-3/4 of a bag of frozen carrots (Feel free to sub whatever 2 frozen veggies you’d prefer!)
- 1 bag of vegan shredded “cheddar cheese”
Directions
- Preheat oven to 425 degrees and prepare a sheet pan for the hashbrowns by lining it with parchment paper. Place the hashbrowns onto the lined sheet pan and bake for 25 minutes. While the hashbrowns bake, cook the diced half of an onion and the ground “beef” until browned in a skillet over medium heat with the 1/4 cup oil. When browned, pour this mixture into a 9×13 pan. When the hashbrowns are done, set them aside until needed, and keep oven on at 425 degrees.
- In the skillet you cooked the “beef” in, make the gravy-like mixture. Still over medium heat, put the “butter” into the skillet and allow it to melt completely. Once melted, use a whisk to help lift the browned bits from the bottom of the pan then add in the flour and whisk again to combine. Pour in the vegetable broth and the almond or soy milk and whisk for a few minutes until thickened. Once thickened, add in the sugar, garlic powder, salt, pepper, onion powder, paprika, and Bragg Sprinkle seasoning and whisk once more to combine. Remove from stove and set aside until needed.
- To the “beef” mixture in the 9×13 pan, add in the frozen veggies (still frozen) and stir. Next, pour the gravy-like mixture into the 9×13 pan and stir again to ensure it’s evenly distributed. Smooth out the top if needed then place the cooked hashbrown patties across the top being careful because they might still be hot. Cover the whole thing with the shredded “cheddar cheese” and bake for about 15 minutes to melt the “cheese” slightly. After 15 minutes, enjoy! Leftover Hot Dish will keep in an airtight container in the fridge for up to a week.
Compassion is the Secret Ingredient 