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.
Servings: 12 servings
Calories: 123kcal
Equipment
Ingredients
- 28 ounces frozen Orieda Hash browns or 1 ½ 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
- ½ 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
- ½ cup water
- 1 teaspoon liquid smoke
Instructions
Make the "Cheese" Sauce First
- Make the cheese sauce first, or make it 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 of the 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
Baking
- Pre-heat oven to 350 degrees
- If using thawed hash browns, reduce cooking time by 50%
- Baked for 50 minutes, covered. Then remove the cover, and bake for an additional 10 minutes.
- Remove from the oven, and allow to rest a few minutes covered until ready to serve.
Notes
Tips
- Thaw frozen hash browns for more even cooking, but reduce cook time in half.
- Add jalapenos and 1 can of Rotel tomatoes for a Mexican flavor.
- Sprinkle with vegan parmesan cheese for an added cheesy crunch on top.
- Serve with tofu scramble for breakfast as a side dish with dinner, or bring to a potluck to share with your friends.
Nutrition
Calories: 123kcal | Carbohydrates: 27g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 127mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2978IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 1mg