Tater Tot Hotdish Vegan Style

Ok so this one is a tribute to Minnesota, North Dakota, and Lutherans across the nation :) I am telling you it may not look good but this is soooooo yummy! It is a must try, such great comfort food and so easy to whip up, after all who does not like tater tots.... The best part about this dish is that I have finally perfected my vegan cream of mushroom soup recipe!!! its perfect for anything you try to veganize that calls for a can of cream of shroom soup!

Ingredients
1 bag of Boca crumbles
1 bag of frozen corn
1 tub of vegan sour cream
1 small can of mushrooms
1 box of imagine creamy portabella mushroom soup
1 envelope of onion soup mix
1 bag of tater tots
S&P to taste

Directions

• In advance to making this you need to mix your dry onion soup mix into your vegan sour cream, like you are making french onion dip (i mixed mine the morning of)
• Pre-heat the oven to 375
• Mix the sour cream/onion soup mix with the portabella soup and the can of mushrooms (mix well)
• stir into your soup mix the bag of corn and the Boca crumbles, add S&P to taste
• dump the mix into your 9x13 pan
• top the mixture with your tots (I made nice little rows, but you can do whatever you want)
• Bake uncovered for 1 hour
• take it out and dig in!!!! Some say its good with a helping of ketchup but I like it strait up :)