Hash Brown Casserole 2
 
Cook time
Total time
 
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 ½ cup of nutritional yeast for a dose of B vitamins. UPDATE (2/3/14): I've made this so many times--it's a great brunch side dish but I've discovered it's even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it's worth the extra effort :-)
Author:
Serves: 8
Ingredients
  • 1 16-oz bag frozen hash browns
  • 1 C vegan cheddar, shredded
  • 1 C vegan pepper jack cheese, shredded
  • ½ pkg Silken tofu, extra firm, crumbled
  • 1-1/2 C fresh spinach, chopped
  • ½ a large yellow onion, chopped
  • 6-oz Tofutti sour cream
  • ½ C soy milk (or any nondairy milk of your choice)
  • 1 tsp garlic salt
  • ¼-1/2 tsp ground black pepper
  • ¼-2/3 C bread crumbs
Directions
  1. Preheat oven to 350 and lightly oil a 9x13" baking pan.
  2. 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.
  3. Cover with foil and bake for 40-45 mins.
  4. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2010/04/02/hash-brown-casserole-2/