Hash Brown Vegan Breakfast Casserole

Recently, we were having Sunday brunch at my sister’s house after church, and I needed to come up with a healthy version of a vegan breakfast casserole to take, because we love plant-based recipes. This is the amazing hash brown vegan breakfast casserole ended up happening in my kitchen

Ingredients

Hash Brown Casserole

• 1 30 oz package frozen shredded hash browns, oil-free version (or 4 cups freshly shredded)
• 3/4 cup onions, diced
• 1/2 cup red bell pepper, diced
• 3/4 cup fresh spinach leaves, shredded
• 1 cup No Cheese Sauce, recipe below
• 1/4 cup nutritional yeast
• 1/2 tsp dry steak seasoning
• 1 Tbsp ground smoked paprika
• salt & pepper to taste

Creamy Vegan Cheese Sauce

• 1 cup potatoes, peeled and diced
• 1/4 cup carrots, diced
• 1/4 cup onions, diced
• 1 cup broth from veggies
• 1/2 cup raw cashews (or 1/2 cup white beans)
• 4 Tbsp nutritional yeast flakes
• 1 Tbsp lemon juice
• 1 tsp salt
• 1/2 tsp garlic powder
• pinch paprika
• 1/2 pinch cayenne pepper, (optional)

Instructions

Hash Brown Casserole

• Dice the onion and red bell pepper into small chunks.
• In large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices.
• Toss in shredded spinach leaves and lightly mix again.
• Line a baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired. When making this in a crock pot,  I don't line with parchment paper. It does stick to the sides a little, but not too badly in my cooker.

Full Reading at https://eatplant-based.com/vegan-hash-brown-casserole/

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