- VE
- VN
- LC
- LS
- LC
Vegan Hash Brown Casserole
This vegan hash brown casserole is great for a hearty and delicious breakfast. It combines tofu, veggies, and a cashew cream sauce for a savory and comforting meal. It's perfect for Christmas morning or Sunday brunch! I love meal prepping it on the weekend to enjoy during busy weekdays, but it's also my go-to holiday breakfast. Just cook the tofu and veggies, make the cheesy sauce, assemble everything in a baking dish, and bake until golden and crispy.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Warm olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, spinach, onion, or any other veggies. Cook until softened.
- Step 4
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.
- Step 5
Pour the cashew sauce into the skillet and stir to combine. Add frozen shredded hash browns and mix everything together.
- Step 6
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.
- Step 7
Bake for 30 minutes, until the edges are golden brown and crispy. Let cool for 10 minutes before slicing and serving.
Tips & Tricks
Per serving
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