Vegan Hash Brown Breakfast Casserole Recipe

dairy free and egg free hash brown casserole.

Vegan Hash Brown Breakfast Casserole Recipe

This easy vegan hash brown casserole is crispy on the outside and creamy on the inside. It’s hearty, savory, and comforting.

Course Breakfast

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 291kcal

Author Jenna Urben

Equipment

Tofu press
Nonstick 9x13 baking pan

Ingredients

1 tablespoon olive oil
1 pound extra-firm tofu
1 cup chopped mushrooms
1 cup chopped bell pepper
1 cup baby spinach
¼ cup chopped onion
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
30 ounce package frozen shredded hash browns
1 cup shredded vegan cheese

Cashew cheese sauce

1 cup raw cashews
¾ cup water
1 teaspoon salt

Instructions

Make the sauce: 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.
Press the tofu: 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.
Sauté the veggies: Warm olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, spinach, onion, or any other veggies. Cook until softened.
Add the tofu: 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.
Combine with cashew sauce: Pour the cashew sauce into the skillet and stir to combine. Add frozen shredded hash browns and mix everything together.
Transfer to baking dish: 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 to perfection: Bake for 30 minutes, until the edges are golden brown and crispy. Let cool for 10 minutes before slicing and serving.

Notes

Make ahead: Prepare the casserole up to the baking step. Cover tightly with plastic wrap or foil and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature while the oven preheats.

Store leftovers: Let the casserole cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat in the microwave until warmed through.

Freeze: Assemble the casserole in a freezer-safe dish but don’t bake it. Wrap tightly with plastic wrap and foil. Freeze for 2-3 months. Thaw overnight in the fridge before baking as directed. Baked leftovers can also be frozen in individual portions and reheated as needed.

Nutrition