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Vegan Hash Brown Casserole

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Vegan Hash Brown Casserole

1 tbsp olive oil

1 lb extra-firm tofu

1 cup mushroomschopped

1 cup bell pepperchopped

1 cup baby spinach

¼ cup onionchopped

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

½ tsp turmeric

30 ounces packages frozen shredded hash browns

1 cup vegan cheeseshredded

1 cup raw cashews

¾ cup water

1 tsp salt

Instructions

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Instructions

Place cashews in a small pot, cover with water, and bring to a boil. Simmer for 15 minutes, then drain and rinse well. Blend with fresh water and salt until smooth and creamy. Set aside.

Remove tofu from its container and press to remove excess moisture. A tofu press works best, but stacking paper towels and a heavy skillet works too.

Warm olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, spinach, onion, or any other veggies. Cook until softened.

Crumble the tofu into the skillet and stir to combine. Cook for about 5 minutes. Season with nutritional yeast, garlic powder, paprika, turmeric, salt, and pepper. Taste and adjust seasoning if needed.

Pour the cashew sauce into the skillet and stir to combine. Add frozen shredded hash browns and mix everything together.

Coat a 9x13-inch casserole dish with cooking spray. Spread the hash brown mixture in an even layer and top with shredded vegan cheese. Preheat oven to 350°F. If making ahead, cover with plastic wrap and refrigerate until ready to bake.

Bake for 30 minutes, until the edges are golden brown and crispy. Let cool for 10 minutes before slicing and serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🫶
Wrap extra-firm tofu in a clean kitchen towel and press for 15-20 minutes with a heavy weight to remove excess moisture, ensuring it absorbs the savory flavors and achieves a firmer texture in the casserole.
Soak Cashews in Hot Water ♨️
Soak raw cashews in hot water for 20-30 minutes before blending to create an ultra-creamy sauce that rivals dairy cheese without any grittiness or lumps.
Pre-dry Your Hash Browns 🥔
Thaw frozen hash browns and squeeze out excess moisture with a clean towel before assembling, preventing a soggy casserole and ensuring crispy, golden edges when baked.
Layer Your Ingredients Strategically 🎯
Place hash browns on the bottom, then layer mushrooms and peppers in the middle, and spinach near the top so it wilts perfectly without becoming mushy while other ingredients cook through.
Boost Umami with Nutritional Yeast 🧈
Add an extra tablespoon of nutritional yeast to your cashew sauce along with garlic powder and turmeric for a deeply savory, cheesy flavor that makes the casserole taste richer and more complex.