Hash Brown Vegan Breakfast Casserole
An oil and dairy-free version of the traditional American hash brown casserole made with potatoes, onions, red bell peppers, creamy vegan cheese sauce, and smoked paprika for a hearty-healthy breakfast dish.
An oil and dairy-free version of the traditional American hash brown casserole made with potatoes, onions, red bell peppers, creamy vegan cheese sauce, and smoked paprika for a hearty-healthy breakfast dish.

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Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray.
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.
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.
In a large bowl, combine the thawed hash browns, sautéed vegetables, and cheese sauce. Mix well until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Let cool for 5 minutes before serving. Garnish with fresh chopped chives.
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