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 breakfast casserole to take. This is the wonderfulness that ended up happening in my kitchen–Vegan Hash Brown Casserole!
This oil and dairy-free version of the traditional American hash brown casserole came out 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!
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.
Everyone loved it, 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 was a spontaneous creation, I have gone back to recreate it and share with you all!
Other Great Vegan Breakfast Recipes Include:
- 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
- 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)
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.
Pour hash brown mixture into baking dish and bake at 350 degrees for 30 minutes.
Remove from oven and serve warm.
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.
We use this panini press to make Crispy Hash Browns Without Oil in the mornings when we are in a rush.
Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.