Name: Hash Brown Vegan Breakfast Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs. frozen hash brown potatoes (thawed); 1 large yellow onion (diced); 1 large red bell pepper (diced); 1/2 cup unsweetened plant milk; 1/4 cup nutritional yeast; 2 tablespoons tapioca starch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh chives (chopped, for garnish)

1

Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray.

2

In a large skillet, sauté the diced onion and red bell pepper over medium heat until softened, about 5-7 minutes. Add a splash of water or vegetable broth as needed to prevent sticking.

3

In a small bowl, whisk together the plant milk, nutritional yeast, tapioca starch, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth to make the cheese sauce.

4

In a large bowl, combine the thawed hash browns, sautéed vegetables, and cheese sauce. Mix well until everything is evenly coated.

5

Transfer the mixture to the prepared baking dish and spread evenly.

6

Cover with foil and bake for 45 minutes.

7

Remove foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.

8

Let cool for 5 minutes before serving. Garnish with fresh chopped chives.