When I was little, my grandma made a cheesy hash brown casserole to die for. Of course, her hash brown casserole was full of butter, cheese, and sour cream. I'm pretty sure, however, grandma's version had thousands of calories and no nutritional value, but when you're a kid, who cares? Once I transitioned to a plant-based diet, I decided to make my own version of a vegan hash brown casserole recipe.
First, my goal was to "veganize" grandma's recipe and then remove the fat. Although I failed a few ties, I can clearly say each and every bite was like stepping back into my grandma's kitchen without any of the fat and calories. In fact, if my grandma was still alive, she would love my vegan hash brown casserole.
WHAT INGREDIENTS ARE NEEDED FOR VEGAN HASH BROWN CASSEROLE
First, the beauty of this vegan hash brown casserole recipe is versatility. In order to get the creamy cheese sauce in grandma's hash brown casserole recipe, I used my favorite Skinny Nacho Cheese Sauce recipe. Not only is my cheese sauce made with only vegetables, but it also tastes like creamy cheese. In fact, I used my vegan cheese sauce recipe in a variety of yummy cheesy dishes:
- Skinny Chili Cheese Dip
- Skinny Cheesy Spinach Artichoke Dip Fat-Free and Fabulous
- Healthy Mac and Cheese
- Skinny Mustard Cheese Dip
- The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Skinny Buffalo Cauliflower Mac and Cheese
- Vegan Twice Baked Potatoes
- Vegan Chili Mac
As you can see, Skinny Nacho Cheese Sauce makes everything cheesy!
OTHER INGREDIENTS NEEDED FOR VEGAN HASH BROWN CASSEROLE
- Frozen Orieda frozen hash browns or baking potatoes diced into equal-sized pieces
- White onion
- Shallot
- Garlic
- Red bell pepper
- Green pepper or Jalapeno pepper (if you prefer a little spice)
Next, simply combine the hash brown potatoes, onions and pepper mixture, and Skinny Nacho Cheese Sauce.
Once mixed together, I transfer the vegan hash brown casserole recipe to a 9 X 13-inch pyrex pan for baking.
(Vegan hash brown casserole can be made ahead of time and refrigerated until baking for 50 minutes)
(Baked vegan hash brown casserole)
The magic, however, happens in the oven! Even though I didn't think it was possible, a cheesy vegan hash brown casserole is possible. Not only does it taste fantastic, but grandma would also be proud.
If you are in need of a little comfort food without the guilt, you have to try vegan hash brown casserole, which is perfect for a holiday brunch, dinner side dish, or Sunday brunch.
ARE YOU A POTATO LOVER? TRY THESE TASTY AND HEALTHY POTATO RECIPES
- Smashed Red Potato Recipe
- Vegan Twice Baked Potatoes
- Sweet Potato Chips
- Potato Hash
- Vegan Mashed Potatoes Recipe
- Vegan Potato Salad
- Vegan Baked Potato
- Vegan Stuffed Sweet Potato
- Sweet Potato Tacos
- Oven-Baked Fries Perfect Crispy Oil-Free and Garlic
- Steak Fries Air Fried and Crispy
Vegan Hash Brown Casserole
Vegan Hash Brown Casserole is a creamy, delicious, and guilt-free way to enjoy savory and cheesy potatoes. Layered with savory ingredients and an oil-free cheese sauce made of only vegetables, you won't believe how fabulous they are.
Ingredients
- 1 (1 lb. 12-ounce bag )frozen Orieda Hash browns or 1 1/2 pounds baking potatoes, peeled and diced
- 1 large white onion, diced
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green pepper, diced (for mild flavor) or 1 jalapeño, deseeded and deveined and diced (for a more spicy flavor)
'Cheese Sauce' Ingredients:
- 3 small Idaho potatoes, washed, scrubbed, skin left on
- 3 large carrots
- 1/2 cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon paprika
- 1 cup vegetable broth
- 1 Tablespoon Tamari, liquid aminos or soy sauce
- 1 Jalapeno; seeded and cut
- 1 Tablespoon hot sauce (I used Chalupa)
- 1/2 cup water
- 1 teaspoon liquid smoke
Instructions
Make the "Cheese" Sauce First
Make the cheese sauce first, or make ahead of time. This recipe makes about 4 cups of cheese sauce, and you only need 2 cups for this recipe.
- Wash and cut carrots and potatoes into quarters (leave the skins on)
- Put into a pot and bring water to a boil; reduce heat to medium and boil for 30 minutes
- Drain potatoes and carrots
- Add all other cheese ingredients to a high-speed blender
- Add potatoes and carrots to the blender, and blender until smooth
- You may need to add more veggie broth if too thick (this will depend on the size carrots/potatoes you used)
While the 'cheese' sauce is blending, sauté the shallot, garlic, and onion until translucent
- Put Frozen Hash Browns in a large bowl
- Add onion/shallot/garlic/pepper mixture
- Add 2 cups of cheese sauce
- Mix with a spoon so all the potatoes are coated with 'cheese' sauce
- Transfer vegan hash brown mixture to a 9 X 13-inch pyrex pan or casserole dish
Pre-heat oven to 350 degrees
- Baked for 50 minutes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
GreenPan Rio 12 Inch Ceramic Non-Stick Fry Pan, Black - CW0005083 -
Colgin Liquid Smoke, Natural Hickory, 4-Ounce -
Smoked Paprika, 16 oz Volume by Unpretentious Baker, A Flavorful Ground Spice Made from Dried Red Chili Peppers Wood Smoked for a Strong & Smoked Flavor, Convenient Shaker Bottle -
Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan -
NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂