Buffalo Tater Tot Casserole 

NOTE: For all of you who are confused about a Monday video, I actually thought I'd scheduled this to publish on Wednesday, oops 🤷🏻‍♀️😁.
Hi guys! I hope you like this recipe. It makes a lot and can be frozen.
Buffalo Tater Tot Casserole
Ingredients:
1 pkg vegan chick’n chunks
1 cup canned chickpeas
1 bag frozen tater tots
1 medium onion, diced
1 red or green pepper, diced
2 ribs celery, diced
1 cup vegan sour cream
1 cup vegan ranch dressing
1/4 to 1/2 cup buffalo hot sauce
2 tbsp nooch, optional but good
2 1/2 cups grated vegan cheddar cheese, I used the Dayia oat cream cheese.
Salt & pepper to taste
Sweet paprika
Directions:
Preheat oven to 350F.
Sauté the onion, pepper and celery until softened.
As that is cooking, in a bowl, mix sour cream, ranch dressing, nooch and hot sauce.
Chop up the chick’n into small pieces.
Drain and rinse chickpeas.
Once veggies are softened, add them into a large bowl, pour sauce over top and add chickpeas and chick’n. Mix well.
Add 1 1/2 cups of grated cheese and stir well.
Add to a large greased casserole & smooth out.
Arrange a layer of tater tots over top.
I like to sprinkle a little sweet paprika if desired.
Bake, uncovered for 30 minutes.
Top with remaining 1 cup of cheese and bake another 10 minutes or until the cheese is nice and bubbly.
Let cool and enjoy!
Dry Ranch Dressing mix: • Easy Dried Cream-Of-So...
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