Sometime back, we were having Sunday brunch at my sister’s house after church, and I needed to come up with a healthy version of a vegan breakfast casserole to take. This is the amazing hash brown vegan breakfast casserole that ended up happening in my kitchen!
We love breakfast casseroles because they’re…
- Easy to make ahead
- Great for family brunches
- Perfect for holidays
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Hash browns for breakfast
This oil and dairy-free version of the traditional American hashbrown casserole recipe came out delicious and heart-healthy.
A perfect make-ahead vegan breakfast casserole, this recipe will quickly become a family favorite.
Vegan casserole cheese sauce
When I first switched over to a healthy plant-based lifestyle back in 2013, one thing that I really missed was CHEESE. Cheese for pizza, tacos, baked potatoes, lasagna, and so much more. That’s why I came up with this amazing Creamy Vegan Cheese Sauce!
Ingredients used to make this amazing casserole cheese sauce
- cashews (and or white beans)
- nutritional yeast flakes
- lemon juice
To keep it completely oil-free the bottom of the glass baking dish was lined with parchment paper to keep it from sticking to the bottom. You could also use a silicone baking mat. Either way will work just fine.
When making this in a crockpot, I don’t line with parchment paper. It does stick to the sides a little, but not bad in my cooker.
How to make this vegan breakfast casserole with hash browns
First, dice the onion and red bell pepper into small chunks.
In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices.
Toss in shredded spinach leaves and lightly mix again.
Line a baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
When making this in a crockpot, I don’t line with parchment paper. It does stick to the sides a little, but not too bad in my cooker.
Pour hash brown mixture into a baking dish and bake at 350 degrees for 30 minutes. If making in a crockpot, cook on low for approximately 2 hours.
Remove from oven and serve warm. Believe me, this is going to be the best vegetarian breakfast casserole you’ve eaten!
RECIPE CARD BELOW
Tips for making this hash brown casserole
- To make this even faster, I sometimes dice and freeze the onion and red pepper ahead to time to use in this casserole.
- I also often freeze the cheese sauce to use in other recipes, so I always have some on-hand.
- When purchasing frozen hash brown, read the label to make sure the only ingredient is potatoes. Aldi’s brand is perfect for this recipe.
- Off brands of hash browns often work well and have only potatoes as an ingredient.
Everyone loved this breakfast casserole, along with the Banana Oat Pancakes that I took as well. I came home with empty dishes which is always a good feeling and had many requests for a recipe.
Since this casserole was a spontaneous creation, I have gone back to recreate and share it with you all. Hopefully, it will become one of your favorite plant-based recipes.
“OMG! So good!! Added some additional veggies that needed to be used, celery and carrot. This is a keeper for sure. Thank you!”
“I’m happy to say that I’m one who enjoyed eating it. I’m a hard one to convince because of my southern country tastes. I had 2 servings and brought home all the leftovers I could grab for my supper/dinner.
This ones a winner for sure. Oh, and the pancakes with walnuts, topped with fruit!!!!!!”
Other great vegan breakfast recipes:
- Vegan Quiche Casserole
- Breakfast English Muffins
- Healthy Breakfast Scramble
- Fruited Quinoa
- Smoked Tempeh Bacon
- Healthy Vegan Casseroles
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 tsp dry steak seasoning
- 1 Tbsp 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 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- pinch paprika
- 1/2 pinch cayenne pepper, (optional)
Hash Brown Casserole
- Dice the onion and red bell pepper into small chunks.
- In large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices.
- Toss in shredded spinach leaves and lightly mix again.
- Line a baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired. When making this in a crock pot, I don't line with parchment paper. It does stick to the sides a little, but not too badly in my cooker.
- Pour hash brown mixture into baking dish and bake at 350 degrees for 30 minutes. If making in a crock pot, cook on low for approximately 2 hours.
- Remove from oven and serve warm.
Creamy Vegan Cheese Sauce
- In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in 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 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 up to 2 weeks.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 205 Total Fat: 5g Carbohydrates: 34.2g Fiber: 5.4g Protein: 8.1g
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