No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I’ll also add 1/2 cup of nutritional yeast for a dose of B vitamins.
INGREDIENTS:
1 16oz bag frozen hashbrowns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs
DIRECTIONS:
Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.
Cover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!
I totally made something similar on Monday. It was a vegan breakfast casserole quiche and it was quite tasty
Yours looks way YUMMY though!
Thanks! It never lasts long at my house whenever I make it!
Holy crap woman, what are you trying to do to me? Yes, I totally ran over here and looked for this since you just mentioned it. Unfortunately, there is no god vegan cheese in Oz, so I will have to wait until I move back to Canada next year to try this. But yeah, it looks great and I don’t doubt that you could fool the omnis with this one!
Hehe…my plan at (vegan) world dominance will start with this sinfully delicious breakfast casserole–every morning! And how do you survive without vegan cheese?!
Vegan cheese is getting less difficult to find in Australia but, it has a big ecofootprint on it as it’s usually imported. There are some sporadically available locally made ones and some great UK-made ones. Best thing to do is to order from crueltyfreeshop.com.au. The cheese range varies depending on what is in stock so keep checking back. Also, the fridge section of ‘health food’ shops usually has the UK brand cheezes.
The harder thing to buy in the shops is frozen Canadian-style ‘loose’ hash browns. They’re all McDonald’s style pre-formed ones so I have to make loose hash browns by hand.
OMG this was sooooo good, April! Mmmmm. Randy and I followed your recipe to the letter (maybe adding a bit more spinach) and this is ANoTHer KEEPer. Last night was the creatively yummy “deep dish flour tortilla pizza” and this Sunday morning’s breakfast was this Delight. I wish I could figure out how to post my photos of these dishes. Dang, you’re a good cook. So when’s our next Ft. Veg*n cooking class??!
Thanks, Teresa! That’s Curt’s favorite breakfast dish! I’ve served it many a time for brunch and even omnivores ask for the recipe
And I say, the more spinach, the better. As for the class, I’ll have to get back to you, but looking at what I’ve got coming up, it may not be until the beginning of April.