Name: Vegan Hash Brown Breakfast Casserole
Prep time: 20 min
Cook time: 55 min
Ingredients: ½ cup raw cashews; ½ small onion (diced); ½ green bell pepper (diced); ½ red (or orange or yellow) bell pepper (diced); 4 oz mushrooms (roughly diced); 14 oz firm tofu; 1 ¼ cup water; ½ cup nutritional yeast; 2 tsp garlic powder; 1 ½ tsp onion powder; 1 tsp paprika or smoked paprika; ½ tsp turmeric; ½ tsp kala namak (himalayan black salt); 2 tsp salt; 1 tsp pepper; 2 tbsp cornstarch; 30 oz frozen shredded potato hash browns; 1 cup dairy free cheese

It’s cheesy, its eggy, it’s full of potato goodness this Vegan Hash Brown Breakfast Casserole is perfect for a brunch or special breakfast occasion.

This vegan hash brown casserole reminds me of the breakfast strata my mom would make for Christmas breakfast. Unlike strata which usually has bread, eggs and cheese this casserole is loaded with veggies, potatoes, a vegan egg mixture and dairy free cheese.

This recipe is full of wholesome whole food plant ingredients. If you are looking to make it 100% whole food plant based (wfpb) you only need to make a few changes. Instead of greasing the baking dish use parchment paper so it does not stick. Skip the dairy free cheese shreds as they usually contain coconut oil. I suggest topping the dish off with your favorite wfpb cheese sauce on top.

What you need to make Vegan Hash Brown Breakfast Casserole:

High Speed Blender – A high powered blender like a Vitamix is needed to blend the cashews to a creamy consistency. I love my Ninja Chef. If you don’t have a fancy high speed blender make sure to soak your dates for about 2 hours and a normal blender should work okay.
Large Mixing Bowl – A large mixing bowl helps to easily fold everything together.
9×13 Baking Dish – Use your favorite fancy casserole dish that is at least 9×13. This baking dish would make the casserole a gorgeous centerpiece at brunch.

Ingredients for Vegan Hash Brown Breakfast Casserole

Raw Cashews- make sure to get raw not roasted
Veggies- onion, green bell pepper, red (or orange or yellow) bell pepper and mushrooms should be diced small
Firm Tofu- helps to create that egg consistency without eggs
Nutritional Yeast- also know as nooch is more of a specialty product that gives us a cheesy flavor without dairy. At the risk of not finding it at my local health food store I usually buy this one online.
Spices- garlic powder, onion powder, paprika, turmeric, salt & pepper help to give this dish some flavor. Try smoked paprika it adds a subtle smoky note.
Kala Namak- also know as Himalayan black salt adds a hint of sulfuric taste you would traditional taste in eggs. This product is hard to find in stores, I get mine online here.
Cornstarch- used to get that egg texture perfect
Hash browns- found in you local grocery frozen section, frozen shredded potatoes make this dish a breeze to assemble. Most brands should have minimal ingredients but check the ingredients label for dairy/ eggs if you are serving vegans.
Vegan Cheese Shreds- many local grocery stores (Whole Foods for sure!) are starting to carry dairy free cheese shreds, I suggest cheddar flavor. I used the Daiya brand however Vio Life, Miyokos, Follow Your Heart are some other common brands.

I think the vegan hash brown breakfast casserole stands on its own with flavor but here are some suggestions to spice it up a bit. Definitely try smoked paprika in the dish, its a game changer. I love adding ketchup on top when I eat mine; hot sauce or salsa would also be amazing. Try adding in other veggies like spinach, kale or broccoli. If you like spicy add in 1-2 tsp of chili or cayenne powder to the egg mixture. Add a little meatyness with crumbled vegan sausage (make sure its cooked), vegan bacon bits or diced tempeh bacon.

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