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Vegan Hash Brown Casserole
$9.35 Recipe/$1.17 Serving
Vegan hash brown casserole - gluten free, dairy free, egg free - this healthy comfort food is satisfying, easy to make and perfect for breakfast or brunch. Perfect for holiday meals, healthy breakfast and can be made ahead for busy mornings.
Soak the cashews - I like to pour boiling water over the cashews and let them sit while I cook the veggies and shred the potatoes. See below for other ways to soak cashews.
Make the hash browns if needed: Peel the potatoes, grate them with a box grater or grater attachment of the food processor using the large holes. Immediately place the potatoes in cold water and soak 10-15 minutes. Rinse potatoes 1-2 times to remove as much starch as possible.If using frozen hash browns, make sure they are defrosted.
Squeeze out water from the potatoes using your hands or a clean dish towel.
Add the potatoes to the bottom of your casserole dish in a single layer.
Sprinkle 1.5 tsp salt, 1 tsp. smoked paprika and 1 tsp garlic over the potatoes and stir well.
Preheat a skillet over medium high heat while you chop your veggies.
Add the avocado oil to the skillet along with the chopped veggies (onion, pepper, kale or other veggie) and 1/2 tsp. salt and 1/2 tsp garlic powder and sauté 5-6 minutes until onions are translucent and starting to caramelize.
Add cooked veggies on top of the layer of potatoes in casserole dish.
Drain water from cashews after soaking, add the cashews to the blender.
Drain and rinse the canned beans and add the rinsed beans to the blender with the cashews.
Add the water, nutritional yeast, 1 tsp. salt, 1 tsp. smoked paprika and 1/2 tsp. garlic powder to the blender with the cashews and beans. Blend 1 minute until smooth.
Pour the cheese sauce over the veggies and potatoes and stir well making sure to fully incorporate the sauce into the potatoes.
Cover the casserole dish with foil. Place it in the oven for 45 minutes at 375F.
After 45 minutes, remove the foil and bake for another 15-20 minutes at 375F to create a crust.
Carefully remove from the oven and allow to cool 5-10 minutes before serving.
Tip: Be sure to squeeze excess water from the potatoes. When cooking, potatoes can give off quite a bit of water, which will water down the sauce if you don’t squeeze out the excess water before cooking.To reduce cooking time:You can cook the potatoes ahead of time to reduce the cooking time. Cook the potatoes on the stove for 8-10 minutes before adding them to the casserole dish. This will reduce cooking time to 30 minutes at 350F uncovered.To reduce prep time:
Use store bought hash browns or prepare the hash brown potatoes ahead of time (see notes below with tips).
Don’t bother cooking the veggies, instead use veggies that don’t need to be cooked ahead. Some great options are green onions, peppers, finely chopped broccoli, cauliflower rice, shredded carrots. Simply layer the casserole dish with the potatoes, veggies and top with the sauce and get the dish directly in the oven (covered).
Other ways to soak cashews:
Counter: Cover the cashews with room temperature water and allow them to sit out on the counter 8 hours. Drain the water from soaking.
Boil the cashews on the stove: Add water and the cashews to a small pot on the stove. Bring the water to a boil and cook the cashews in the boiling water for 2-3 minutes. Allow to cool slightly before draining the water off the cashews.
Microwave the cashews: Add just enough water to cover the cashews in a large jar or bowl. Microwave the cashews for 2:30 minutes (the water will come to a boil in the microwave). Carefully remove from the microwave (use oven mitts) and drain off the water.