Preheat your oven to 400°F (200°C).

Cook ground beef or turkey in a large skillet over medium heat for 5-7 minutes until browned, then drain excess grease.

Add chopped onion to the skillet and cook for an additional 3-5 minutes until translucent.

Stir in mixed vegetables and cook for 3-4 minutes until softened.

Mix in dairy-free cream of mushroom soup and vegetable broth, then season with salt and pepper.

Pour the meat and vegetable mixture into a greased 9x13 inch baking dish.

Top the filling with a layer of tater tots and sprinkle with dairy-free cheese if desired.

Bake the casserole for 30 minutes until tater tots are crisp and golden brown.

Cool for a few minutes before serving to allow filling to set.