3cups tater totsheaping - may need more depending on pan size
Preheat your oven to 425 degrees.
Start by sautéing your diced onion and minced garlic with olive oil and a pinch of salt in the bottom of a 12 inch cast iron skillet over low/medium heat until onions are clear (or just sauté in a regular frying pan and transfer to an oven safe dish of comparable size if you don't have the cast iron skillet!).
Add cashews, cornstarch or flour, Braggs, onion and garlic powder, rubbed sage, and water to your blender and blend until completely smooth.
Distribute 3 cups of frozen mixed veggies over the sautéed onions and garlic, followed by chopped pieces of vegan chicken substitute (I love the Gardein strips, but this is totally optional).
Pour blended gravy over veggies mixture and top with a tater tot arrangement of your choice! Sprinkle the top with garlic salt for added yumminess!
Bake at 425 for 35-40 minutes or until golden brown and bubbly!
If you are making this recipe in a 12 inch (diameter) cast iron skillet, the measurements should be about right. If you decide to make it in a 9X11 casserole dish, I would add an extra half cup or so of frozen veggies and you will need a few more tater tots also! It works great either way!Keep leftovers in the refrigerator for up to 5 days. Rewarm in the oven for a crispy top, or in the microwave for a softer texture!