Vegan 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!

Course Breakfast
Cuisine American
Keyword vegan breakfast casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings


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

  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.

Recipe Video