Autumn is here! And that means one thing to me: comfort food! I don’t think this recipe could be any more comforting… tater tots, hearty lentils, and gooey cheese. Yum.
Lentil Sloppy Joe Tater Tot Casserole
1/2 cup dry lentils, cooked according to package directions
1 tablespoon olive oil
1/2 large sweet onion, chopped
1 medium red bell pepper, diced
1/2 large zucchini, diced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2-1 teaspoon sea salt
1/2 cup tomato sauce
2 tablespoons tomato paste
1 tablespoon maple syrup
1/2 tablespoon yellow mustard
1/2 cup yellow corn
2/3 cup vegan cheese (I use Daiya brand mozzarella)
About 2 cups tater tots, cooked according to the package directions
Preheat the oven to 425 degrees Fahrenheit. Cook the tater tots.
In a large nonstick sauté pan, heat the oil over low-medium heat. Sauté the onions until translucent, then add the red bell pepper and zucchini. Cook a few minutes until tender. Add the chili powder, dried oregano, sea salt, tomato sauce, and tomato paste and stir well; add in the lentils then corn, stir well. Turn off the heat then stir in the maple syrup and yellow mustard.
Spread the mixture evenly on the bottom of a 7 x 11 baking dish, top with cheese and then layer the tater tots evenly in a single layer. Turn the oven heat up to 450 degrees Fahrenheit and bake for 20 minutes. Serve and enjoy immediately.