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!

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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 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!

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 cheese sauce

• potatoes
• onions
• carrots
• cashews (and or white beans)
• nutritional yeast flakes
• lemon juice
• spices

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 crock pot,  I don’t line with parchment paper. It does stick to the sides a little, but not  badly in my cooker.

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 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!!!!!!”

Other Great Plant-Based Recipes for Breakfasts:

• Breakfast English Muffins
• Healthy Breakfast Scramble
• Fruited Quinoa
• Smoked Tempeh Bacon

Plant-Based Vegan Starter Kits $27

Yield: 8 servings

Vegan Breakfast Casserole

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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!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

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 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 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.
5. 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. 
6. Remove from oven and serve warm.

Creamy Vegan Cheese Sauce

1. 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.
2. 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.
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 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:

8
Amount Per Serving: Calories: 205 Total Fat: 5g Carbohydrates: 34.2g Fiber: 5.4g Protein: 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.