Saute in a large pot

• 1 Tbsp. oil
• 1 cup diced onion
• ½ cup diced celery
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped

When vegetables are tender, whisk in:

• ¼ cup flour

Then pour in:

• 2 cups unsweetened soy milk

Cook and stir until thickened. Remove from heat and stir in:

• 1 can (4 oz) diced green chilies
• ½ tsp. salt
• 1 cup vegan sour cream
• 3 pounds frozen tater tots

Mix well and transfer to an 11 x 14 inch casserole dish. Spread on top:

• 1 bag (8 oz) shredded vegan cheese
• 1 pound frozen tater tots

Cover with foil and bake at 400℉ for 45 minutes. Remove foil and bake for an additional 15 minutes. Serve hot.