Tater Totchos Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
One 32-ounce bag frozen potato tots (most are vegan, but be sure to double-check before buying)
Nacho Cheese Sauce
1 cup chopped Yukon gold potatoes
½ cup peeled, chopped carrot
¾ cup water
¼ cup nutritional yeast
2 tablespoons tahini (gluten-free if necessary)
1½ tablespoons pickled jalapeño juice
1 tablespoon canned diced green chiles
1 tablespoon lime juice
2 teaspoons sunflower oil (or grapeseed oil), optional
1 scant tablespoon minced pickled jalapeño, optional
1 teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
3 cups cooked black beans (or two 15-ounce cans, rinsed and drained)
¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 teaspoons ground cumin
2 teaspoons ancho chile powder
1 teaspoon ground coriander
½ teaspoon paprika
3 tablespoons canned diced green chiles
Juice of 1 lime
Salt and black pepper to taste
Optional toppings: chopped green onions, chopped fresh tomato, pickled jalapeños, guacamole or chunks of avocado, vegan sour cream
1Preheat the oven and bake the tots according to the package instructions.
2While the tots are baking, make the nacho cheese sauce: Place the potatoes and carrots in a medium pot and cover with water.
3Bring to a boil and cook until the vegetables are easily pierced with a fork, 8 to 10 minutes.
4Drain the vegetables and transfer them to your food processor.
5Add the water, nutritional yeast, tahini, pickled jalapeño juice, green chiles, lime juice, sunflower oil (if using), pickled jalapeño (if using), cumin, and onion powder.
6Process until completely smooth. Set aside.
7To make the beans: Heat the olive oil in a large frying pan over medium heat.
8Add the onions, garlic, and red bell pepper. Sauté until the onions are slightly translucent.
9Add the beans, liquid aminos, cumin, ancho chile powder, coriander, and paprika.
10Cook until the liquid has been absorbed and the beans are heated through.
11Add the green chiles and lime juice and cook until the liquid has been absorbed, about 1 minute.
12Remove from the heat and add salt and pepper.
13Spread out the tots on a large platter or small baking sheet. Top with the beans, then drizzle the sauce over the beans. If desired, top with green onions, tomato, jalapeños, guacamole, and/or sour cream. Serve immediately.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.