Hash Brown Vegan Breakfast Casserole

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
• Filling
• Comforting
• Delicious!

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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.

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

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

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.

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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 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.

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!

*Original publish date November 2017.

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.
• I use a 9″x13″ baking dish.

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.

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!!!!!!”

Other great vegan breakfast recipes:

• Vegan Quiche Casserole
• Best Vegan Blueberry Muffins
• Breakfast English Muffins
• Healthy Breakfast Scramble
• Fruited Quinoa
• Smoked Tempeh Bacon
• Healthy Vegan Casseroles

If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!

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Vegan Hash Brown Breakfast Casserole

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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!

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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

1. Dice the onion and red bell pepper into small chunks.
2. In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices.
3. Toss in shredded spinach leaves and lightly mix again.
4. 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. 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.
5. Pour hash brown mixture into the baking dish and bake at 350 degrees for 30 minutes. If making in a crockpot, cook on low for approximately 2 hours. 
6. Remove from oven and serve warm.

Creamy Vegan Cheese Sauce

1. 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.
2. 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.
3. 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.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!

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  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

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 205Total Fat: 5gCarbohydrates: 34.2gFiber: 5.4gProtein: 8.1g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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