Vegan Hash Brown Breakfast Casserole

**Vegan Hash Brown Breakfast Casserole**


*Hash Brown Casserole:*
– 1 30 oz package frozen shredded hash browns (oil-free version) or 4 cups freshly shredded
– 3/4 cup diced onions
– 1/2 cup diced red bell pepper
– 3/4 cup fresh spinach leaves, shredded
– 1 cup No Cheese Sauce (recipe below)
– 1/4 cup nutritional yeast
– 1/2 teaspoon dry steak seasoning
– 1 tablespoon ground smoked paprika
– Salt and pepper to taste

*Creamy Vegan Cheese Sauce:*
– 1 cup potatoes, peeled and diced
– 1/4 cup carrots, diced
– 1/4 cup onions, diced
– 1 cup broth from veggies
– 1/2 cup raw cashews or 1/2 cup white beans
– 4 tablespoons nutritional yeast flakes
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
– Pinch of paprika
– 1/2 pinch of cayenne pepper (optional)


*Hash Brown Casserole:*
1. Prepare the cheese sauce using the recipe below. Set aside once complete.
2. Dice the onion, red bell pepper, and shred the fresh spinach leaves.
3. In a large bowl, mix together the diced onions, red bell peppers, frozen hash browns, cheese sauce, nutritional yeast, dry steak seasoning, ground smoked paprika, salt, and pepper. Ensure thorough mixing.
4. Toss in the shredded spinach leaves and lightly mix again.
5. Line a 9″x13″ baking dish with parchment paper or use a silicone baking dish.
6. Pour the hash brown mixture into the baking dish and bake at 350°F (175°C) for 30 minutes.
7. Remove from the oven and serve warm.

*Creamy Vegan Cheese Sauce:*
1. In a medium pot, bring about 3 cups of water to a boil. Add potatoes, carrots, and onions, and cook until the veggies are tender, approximately 15 minutes.
2. Once the veggies are tender, drain them and place them in a blender. Reserve 1 cup of the broth and add it to the blender.
3. Add all the remaining cheese sauce ingredients to the blender.
4. Blend until smooth.
5. Use immediately in the Hash Brown Casserole recipe or store in the refrigerator for up to 2 weeks.

Enjoy your delicious Vegan Hash Brown Breakfast Casserole!

– Calories: 205kcal
– Carbohydrates: 34.2g
– Protein: 8.1g
– Fat: 5g
– Fiber: 5.4g


Hash Brown Casserole

  • 1 30 oz package frozen shredded hash browns oil-free version (or 4 cups freshly shredded)
  • 3/4 cup onions diced
  • 1/2 cup red bell pepper diced
  • 3/4 cup fresh spinach leaves shredded
  • 1 cup No Cheese Sauce recipe below
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon dry steak seasoning
  • 1 tablespoon ground smoked paprika
  • salt & pepper to taste

Creamy Vegan Cheese Sauce

  • 1 cup potatoes peeled and diced
  • 1/4 cup carrots diced
  • 1/4 cup onions diced
  • 1 cup broth from veggies
  • 1/2 cup raw cashews or 1/2 cup white beans
  • 4 tablepoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • pinch paprika
  • 1/2 pinch cayenne pepper (optional)




Hash Brown Casserole

  • Begin by making the cheese sauce using the recipe below. This recipe makes a little more sauce than you actually need for the casserole, so you’ll have a little leftover to try with other recipes. Once the cheese sauce is complete, set it to the side.
  • To make the casserole, dice the onion and red bell pepper into small chunks, and go ahead and dice up the fresh spinach leaves as well.
  • In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices. Make sure to use a nice big bowl so you’ll have plenty of room for stirring.
  • Toss in shredded spinach leaves and lightly mix again.
  • Line a 9″x13″ baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
  • Pour hash brown mixture into the baking dish and bake at 350 degrees for 30 minutes.
  • Remove from oven and serve warm.

Creamy Vegan Cheese Sauce

  • In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender– approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  • When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
  • Now, it’s ready to use in this Hash Brown recipe. Cheese Sauce is also fabulous in nacho cheese dip, veggie pizza, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.


Calories: 205kcal | Carbohydrates: 34.2g | Protein: 8.1g | Fat: 5g | Fiber: 5.4g

Article Categories:
Vegan Recipes

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