1 red onion, diced

5 cloves of garlic, diced

1-2 tbsp olive oil

1 package of ground Impossible Burger (thawed)

2 cups cut green beans*

3 carrots*, diced

1 cup Wild Harvest Roasted Corn (frozen)

1 tbsp sage

1 tbsp thyme

1 tsp salt

1 tsp pepper

¼ cup flour (I used Red Mills gluten free flour, but others work as well)

2 cups plant milk (I used unsweetened almond milk)

4 cups (about one package) tater tots

Preheat the oven to 350 degrees

Using large oven proof skillet (I prefer cast iron),

Heat skillet on medium, sauté diced red onion until edges become translucent,

add garlic, stir for one minute

Add Impossible burger, chop and mix until meat, onions, and garlic are mixed well (should look like taco meat), add carrots and cook for another 5 minutes** Turn off skillet.

Add the flour, plant milk sage, thyme, salt, and pepper. Mix well

Add the chopped green beans, frozen corn. Mix well

Layer your tater tots on top of your mixture until dish is covered

Bake at 350 degrees for about 60 minutes or until tater tots are browned on top. Remove from oven, let sit for 5 minutes and serve!

*I used fresh but can substitute with frozen or canned. If using canned carrots, add carrots with rest of mixed veggies (no need for them to cook longer)

**if your meat and veggies start to stick to the pan while cooking, you can add a little vegetable broth (or water) to deglaze the pan, making sure to use sparingly so your food doesn’t collect a lot of moisture.