Vegan Hash Brown Breakfast Casserole
Easy to make and perfect for holiday brunch. This comforting casserole has hash browns, vegetables, a vegan egg mixture and dairy free cheese. With no eggs, and no dairy you will have a hard time believe how yummy it is!
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
Instructions
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Heat oven to 350° F. Lightly spray a 9x13 pan with oil or for oil free use parchment paper.
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Soak your cashews in hot water while you dice your vegetables.
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In a high speed blender add: drained cashews, drained tofu, water, nutritional yeast, seasonings and cornstarch. Blend until smooth.
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In a large bowl add the hash browns, veggies and egg mixture using a spatula to fold together until evenly coated.
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Pour mixture into baking pan and use spatula to even out. Sprinkle top with about 1 cup of dairy free cheddar cheese shreds.
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Bake for 50-55 minutes. Let set for about 15 minutes before serving. Option to serve with hot sauce, ketchup or salsa. Enjoy!
Recipe Notes
- If you do not have a high speed blender (like a vitamix) you can use a normal blender if you soak your cashews for about 2 hours so they become softer
- To make this recipe 100% oil free use parchment paper and do not use dairy free cheese shreds.