Hash Brown Vegan Breakfast Casserole | CookOS

Hash Brown Vegan Breakfast Casserole

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)

This oil and dairy-free hash brown casserole layers thawed frozen potatoes with caramelized onions and red peppers, bound together by a creamy vegan cheese sauce made from nutritional yeast and plant milk. It delivers traditional comfort-food satisfaction without animal products or added oils.

🌍American 🥗Vegan 🥗Gluten-Free 🥗Dairy-Free 🏷️Breakfast Casserole

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🏷️

🏷️Hash browns

Total

1h 15m

Servings

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Eatplant-based

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)

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Instructions

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.

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Tips & Notes

Pro tips

Thaw hash browns fully and squeeze out excess moisture in a clean kitchen towel to prevent a watery casserole.
Dice onions and peppers finely and sauté them without oil in a non-stick pan over medium heat until softened and lightly caramelized (5–7 minutes), building deeper flavor.
Whisk the tapioca starch into cold plant milk before mixing with nutritional yeast to avoid lumps in the sauce.
Press the mixture gently into the baking dish and bake uncovered; covering traps steam and softens the top layer.

Substitutions

Frozen hash brown potatoes → freshly grated raw potatoes (squeeze dry; reduce baking time by 10 minutes)
Tapioca starch → cornstarch or arrowroot powder (1:1 ratio)
Plant milk → vegetable broth (adds savory depth)
Red bell pepper → yellow or orange bell pepper (flavor is milder but works well)

Storage & make-ahead

Store cooled casserole covered in the refrigerator for up to 4 days. Reheat covered at 325°F for 20–25 minutes until warmed through.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake from cold, adding 10–15 minutes to the baking time.

What can I substitute for nutritional yeast?

Cornstarch (use 1/4 cup + 1 tbsp) or arrowroot powder will thicken the sauce, though the cheese flavor will be lost. For flavor, add miso paste or soy sauce to taste.

How do I know when the casserole is done?

Bake until the edges are golden brown and the center is set but still slightly tender, about 45–50 minutes at 350°F. A knife inserted in the center should come out clean.

Can I freeze leftovers?

Yes. Cool completely, cut into portions, wrap individually, and freeze for up to 3 months. Reheat from frozen at 325°F for 30–40 minutes covered, then uncovered until heated through.