Recently, 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, because we love plant-based recipes. This is the amazing hash brown vegan breakfast casserole ended up happening in my kitchen!
Hash browns for breakfast
We love hash browns and normally just make them quickly in the waffle iron or panini maker, but this needed to be something in the breakfast casserole category--think colorful, warm, and cheesy.
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This oil and dairy-free version of the traditional American hashbrown casserole recipe came out delicious and heart-healthy.
Vegan casserole cheese sauce
With potatoes, onions, red bell peppers, Creamy Vegan Cheese Sauce, and smoked paprika, there is no skimping on taste. No artery-clogging butter and eggs either!
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
- potatoes
- onions
- carrots
- cashews (and or white beans)
- nutritional yeast flakes
- lemon juice
- spices
Full recipe with ingredients, measurements, instructions, and print button can be found below in the recipe card.
Cooking oil-free
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 breakfast 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.
RECIPE CARD BELOW
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 it and share with you all. Hopefully, it will become one of your favorite plant-based recipes.
Follower Feedback
“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!!!!!!”
We love breakfast casseroles because they’re…
- Easy to make ahead
- Great for family brunches
- Perfect for holidays
- Filling
- Comforting
- Delicious!
Other great vegan breakfast recipes:
Plant-Based Vegan Starter Kits $27
Vegan Hash Brown Breakfast Casserole
This oil and dairy-free version of the traditional American hash brown casserole is delicious and hearty-healthy. With potatoes, onions, red bell peppers, creamy vegan cheese sauce, and smoked paprika, there is no skimping on taste. No artery-clogging butter and eggs either! Vegan Breakfast Casserole is amazing!
Ingredients
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)
Instructions
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.
Recommended Products
-
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch -
Mrs. Anderson’s Baking 43636 9-Inch Square Cake Pan, Non-Stick European-Grade Silicone
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 205 Total Fat: 5g Carbohydrates: 34.2g Fiber: 5.4g Protein: 8.1g
Would this casserole freeze well?
I haven’t tried freezing it, but I think it would do just fine. Please let us know if you try it.
Can you make this the night before and leave it in the fridge and bake it the next morning?
Yes, this casserole would be just fine made a day ahead and then baking. Makes life simpler!
I made this for Christmas morning breakfast. It was a hit! It was great to be able to make it the night before. I did have to cook it 45 minutes to cook the onion to my preference. Thank you for a great breakfast!
Wonderful! I love hearing that it was a hit for your family. Being able to make the day before is a big plus for me too. Just pop it in the oven and serve!
I found the addition of so much cheese sauce plus the cup of vegetable broth made the casserole turn out too mushy. Have you tried cooking it without the sauce so that the potatoes crisp up a bit, and then adding some cheese sauce at the end instead?
I haven’t tried that before, but it sounds like it could help crisp up the potoatoes a bit. Hope it works for you!
I don’t think you add the veggie broth in addition to the cheese sauce. I think it is one of the ingredients in the cheese daises itself. My sauce turned out nice and thick!!
Made this casserole as instructed – really good
Thank you Laura!
Oh my gosh this was so delicious. The cheese sauce is fabulous too. Thanks for a great recipe.
LOVE the great feedback! I’m so glad you liked it. The cheese sauce has so many uses too–baked potatoes, pizza, lasagna, steamed veggies, and more!
Definitely my favorite cheese sauce so far.
Awesome to hear! Thanks for the great feedback!
Hi! This looks delicious!! Do you have a recommended brand for the dry steak seasoning? I need to buy some. Thank you
Hi Carrie, I don’t have a specific brand that I use. Weber has a good brand that I sometimes buy.
I found some Simply Organic steak seasoning on Amazon. I made the vegan hash brown casserole tonight. Delicious! My husband loved it too. Definitely one to repeat on a regular basis. Also so happy to have some extra of the tasty cheese sauce on hand. Thank you for the wonderful recipes.
LOVE this! Thanks some much for sharing your experience with this recipe. This one is a favorite of mine too. I especially love to take it to family brunches.
Would I need to soak the cashews first?
If you have a high-powered blender like a Vitamix there’s no need to soak the cashews. For less powerful blenders, soaking them in warm water for about 30 minutes is helpful. Enjoy!
Thankyou so much😊 I plan to!!
Have you tried adding meatless beef crumbles to this casserole?
I haven’t added anything else to this casserole before. There are probably lots of things that could be added to make it even better.