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Hash Brown Casserole 2

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Hash Brown Casserole 2 -- Epicurean VeganNo 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.

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 🙂

INGREDIENTS:
1 16-oz bag frozen hash browns
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 (or any nondairy milk of your choice)
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.

Hash Brown Casserole 2 -- Epicurean VeganCover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole 2 -- Epicurean Vegan

Hash Brown Casserole 2
 
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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!

 

Hash Brown Casserole

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Hash Brown Casserole -- Epicurean VeganThere so many different versions of hash brown casseroles that I want to try, but this one is pretty dang good that I can’t see venturing to make too many other recipes. This was also very easy to make and perfect for Easter brunch which is just a few days away. The recipe calls for vegan sausage, so I used Tofurky Italian Sausage that is seasoned with sun-dried tomatoes and basil. Feel free to change it up, using your favorite vegan meat. Leftovers are perfect for wrapping up in a tortilla with a bit of salsa and vegan cheese–make several and store in the fridge to grab and go. (Also check out Version II).

INGREDIENTS:
1 lb. frozen hash browns, thawed
1/2 lb. vegan sausage, crumbled (I used 2.5 Tofurky sausages, using the food processor to crumble it quickly)
5 Tbs margarine, divided
6 green onions, sliced
4 Tbs flour
3/4 cup vegetable broth
3 Tbsp. nutritional yeast
1 Tbs oregano
3/4 cup soy milk
1/2 tsp salt
Black pepper, to taste
1/2 cup soft bread crumbs

DIRECTIONS:
Lightly oil a 9×13″ casserole dish. Preheat the oven to 400°F.

Gently toss the hash browns and vegan sausage together and place in the casserole dish.

Hash Brown Casserole -- Epicurean VeganIn a saucepan over medium-low heat, melt 4 Tbsp. of the margarine and sauté the green onions for 1 minute.

Whisk in the flour, creating a roux, and cook for 1 minute, or until browned. Gradually whisk in the broth, nutritional yeast, oregano, and soy milk. Cook, stirring constantly, until thickened (the sauce shouldn’t be so thick that it sits on top of the casserole instead of steeping through).

Hash Brown Casserole -- Epicurean VeganSeason with the salt and pepper. Pour the sauce over the casserole.

In a small bowl, melt the remaining 1 Tbsp. margarine and toss with the bread crumbs. Sprinkle over the casserole and bake for 45 to 55 minutes, or until the top is browned. Let cool for 5 mins and then enjoy!

Hash Brown Casserole -- Epicurean Vegan

Hash Brown Casserole -- Epicurean Vegan

Recipe Source: Vegcooking

Spicy Sweet Potato Hash

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Spicy Sweet Potato Hash -- Epicurean VeganThis recipe, from Vegan Planet, is great for leftover sweet potatoes, but if you don’t have any, it’s certainly easy enough to make this recipe. Just peel and dice 2 medium sweet potatoes, layer onto a lightly oiled baking sheet and cook for 15-20 mins at 375.

Spicy Sweet Potato Hash -- Epicurean VeganYou can also serve this hash in a flour tortilla with some salsa and vegan shredded cheese…yum!

INGREDIENTS:
1-1/2 lbs sweet potatoes (about 2 medium-sized ones)
1 Tbs olive oil
1 large yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 frozen veggie burgers, thawed and chopped or crumbled (6oz of Boca Meatless Crumbles would work well, too or 2 Tofurky Italian sausages–basil and sun dried tomato flavor, diced)
1/4 tsp cayenne, or to taste
Salt and ground black pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers, cover, and cook until softened, about 5 mins. Add the potatoes, veggie burgers (I zapped the burgers in the microwave for about a  minute–I’d go with 30 seconds, then chop or crumble them), cayenne and salt and pepper to taste.

Spicy Sweet Potato Hash -- Epicurean VeganCook, stirring frequently, until lightly browned, about 10 mins. Enjoy!

Recipe source: Vegan Planet

Cranberry Muffin-Bundt

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Cranberry Muffin-Bundt -- Epicurean VeganThe original recipe is called Low-Fat Vegan Coffee Cake but it really has more of a muffin-like texture, consistency and taste. “Coffeecake” just doesn’t seem to fit. It’s not to say it’s not delicious because it’s extremely tasty and moist. Plus…prep time was about 10 minutes and only required one medium sauce pan! How easy is that?! This would be great for dessert, brunch (Easter is coming up…) or just good ‘ol teatime.

INGREDIENTS:
1/4 cup vegan margarine
2 cups applesauce
1 cup flour
1-1/2 cups wheat bran flakes or oat bran (I used the flakes and broke them up just a little bit)
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins (I used dried cranberries)
1 cup chopped nuts (optional-but I used walnuts)

DIRECTIONS:
Preheat the oven to 350 degrees and grease a 9″ square baking pan. I obviously used a bundt pan–I think it makes a much prettier presentation. In a medium-large saucepan, combine the margarine and applesauce over medium heat and heat until margarine is melted. Remove from heat.

Cranberry Muffin-Bundt -- Epicurean VeganAdd the remaining ingredients, combine well and pour into prepared baking pan. I had to shake the pan to even out the batter. It should resemble oatmeal.

Cranberry Muffin-Bundt -- Epicurean VeganBake for 25-30 minutes, however, I ended up baking mine for 45 mins before an inserted knife came out clean. All ovens run differently, so just keep an eye on it. Leave in the pan and place on a rack to cool before removing from the pan.

Cranberry Muffin-Bundt -- Epicurean VeganTop with confectioners’ sugar, of desired. (I say yes–it’ll look pretty) Enjoy!

Enjoy!

User Reviews Write Review
Overall Rating: 4 out of 5 4 out of 5
tasty, easy and moist!, March 15, 2009
Guest erineedwards
“I thought this cake was very simple to prepare and my family loved it, including our picky toddler!I reduced the sugar by half, only using 1/2 cup and found it was still very sweet. I also subbed oatmeal and oat flour for the recommended oats or wheat germ or whatever it called for, I don’t recall. I did add raisins and walnuts.I baked it as suggested but found in my 8 inch round glass dish I needed to cook it about 20 minutes longer than suggested!”
4 of 4 people found this review helpful.
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Processor “Cheese” Danish Pastry

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Processor "Cheese" Danish Pastry -- Epicurean VeganImpress your neighbors and wow the in-laws with your pastry chef-like skills by making this surprisingly easy danish. The original recipe is from Nigella Lawson‘s How To Be A Domestic Goddess cookbook and so for some time, I’ve been dying to veganize this recipe. I made several alterations, but I am so impressed with how flaky and delicious they came out. Don’t freak out by all the directions–it was actually quite simple. Plus, you don’t actually need to use a food processor–a mixer will work just fine.

INGREDIENTS:
1/4 C warm water
1/2 C soy milk
1 large egg (1 Tbs ground flax seed mixed with 3 Tbs water)
2-1/4 C all-purpose flour
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter, cut into thin slices (Earth Balance sticks)
Filling:
Pinch of salt
1 C ricotta cheese (Tofutti cream cheese)
1 Tbs lemon zest (I used a lime)
1 large egg, beaten (again, 1 Tbs ground flax seed + 3 Tbs water)
3 Tbs unsalted butter, melted and cooled (Earth Balance)
Glaze:
1/3 C sugar
1/4 C water

DIRECTIONS:
Pour the water and milk into a measuring cup and add the flax seed mixture, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of Earth Balance and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2″. Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don’t overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.

Processor "Cheese" Danish Pastry -- Epicurean VeganTo turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20″ square. (This was fairly easy–it rolls out very nicely). Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.

Processor "Cheese" Danish Pastry -- Epicurean VeganRoll out again to a 20″ square, repeating the steps above 3 times. Cut in half, wrap both pieces and put each in the refrigerator for 30 mins. (Just gently fold and wrap with plastic wrap–worked great).

Processor "Cheese" Danish Pastry -- Epicurean VeganSo for the filling:
Combine the cheese, sugar, salt, lemon zest, egg-replacer, and Earth Balance. (I used the food processor)
Then you’re ready!
First of all…the recipe is intended to make 6 large danishes. For the first batch I made 3 large ones and decided on the second batch to make smaller ones, which I personally thought worked much better.
Roll out one of the pastry dough halves into a big rectangle (recipe doesn’t specify exactly how big…) Divide into thirds and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up together and seal with a pinch.

Processor "Cheese" Danish Pastry -- Epicurean VeganPlace on baking sheets prepared with waxed paper and brush with the sugar/water glaze. The recipe then calls for them to rise for about 1-1/2 hours. Yeah, that didn’t happen for me, but apparently that was no big whoop because they came out great. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

Processor "Cheese" Danish Pastry -- Epicurean VeganI then made a lime icing (since I used lime zest) by combining about a cup of powdered sugar and then drizzled in lime juice, stirring and adding more juice to get the consistency I wanted. I then drizzled the danishes with the icing…

Processor "Cheese" Danish Pastry -- Epicurean VeganFor the second batch, I made smaller ones and spread out the filling more. I brushed them with the glaze and this time, they baked about 20 mins.

Processor "Cheese" Danish Pastry -- Epicurean VeganThese really came out amazing and I will make these again and again! Enjoy!

Processor "Cheese" Danish Pastry -- Epicurean Vegan

Blueberry Muffins with Crumb Topping

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Blueberry Muffins with Crumb Topping -- Epicurean VeganI found this recipe online from Vegetarian Times and I love that there is no oil and no need for egg-replacer. These are by far, the Best. Blueberry. Muffins. Ever. I added the crumb topping because really, that’s like icing on the cake . . . only sweet topping on the muffin!

INGREDIENTS:
Muffins:
1/4 C Earth Balance margarine
1/2 C apple sauce
1/2 tsp salt
1 C sugar
2 C flour
1 Tbs baking powder
1 tsp vanilla
1/2 C almond milk
2 C fresh blueberries
Crumb topping:
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance butter

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the blueberries. Mix well. Fold in the blueberries.

Blueberry Muffins with Crumb Topping -- Epicurean VeganEither use muffin cups, or spray a muffin tin with cooking spray. Evenly fill each muffin cup (12). To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.  Generously sprinkle the tops of each muffin with the crumb topping.
Bake for 30-33  minutes. Let cool on a rack for 5-10 minutes before removing from the pan. Enjoy!

Breakfast Sandwiches

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Breakfast Sandwiches -- Epicurean VeganThese were delicious, but I made it harder on myself than I needed to…I thought I could get away by using soft, Silken tofu, not firm, like the recipe says…won’t make that mistake again. Despite the detours I had to make these sandwiches were very yummy and served with some tempeh bacon, it was a satisfying breakfast.
The recipe includes homemade biscuits, but I used toasted English muffins instead–I didn’t have ALL morning…!

INGREDIENTS:
Tofu eggs:
1 12-oz pkg Firm Aseptic Silken Tofu
5 Tbs soy milk
2 Tbs nutritional yeast
1 Tbs olive oil
3/4 tsp salt
1 Tbs tahini
1/2 tsp Dijon mustard
1 Tbs plus 1 tsp cornstarch
1/8 tsp baking powder
Vegetable oil for heating in pan
Maple Soy Tofu:
1 14oz block of water-packed tofu, pressed
3 Tbs soy sauce
3 Tbs maple syrup

DIRECTIONS:
To make the tofu egg, mix all the ingredients, except vegetable oil in a blender or food processor. Blend well.  Heat a nonstick skillet with a few teaspoons of vegetable oil.  Pour 1/3c of batter into the hot pan, using a rubber spatula to gently spread the batter into a thin pancake. When beginning to brown, flip gently and cook on the other side. Continue to cook the tofu egg “pancakes”; stack and set aside. (Ok…this was not as easy as it sounds–perhaps it was the tofu issue, after the first “pancake” fizzled and disintegrated into the oil, I said screw it–I’ll make scrambled eggs. That didn’t work. BUT…after 5 mins, it made a thicker batter, so I poured it back into a bowl and was able to make the egg pancakes).

Breakfast Sandwiches -- Epicurean VeganThey weren’t real pretty, but that’s okay…they tasted great.
To make the maple tofu:
(And I recommend doing this while the egg pancakes are cooking–save on time–if you don’t mind having 2 pans going)
After tofu is drained and pressed, slice it into 10 thick slices. Cook in an ungreased, nonstick skillet until brown on both sides, cooking in batches if necessary. Place all of the cooked tofu into the pan. Add the soy sauce and maple syrup (I whisked together both in a bowl first–made more sense) until the sauce bubbles up and thickens into a glaze, being careful not to burn it. Set aside. Place the tofu eggs and maple tofu on the toasted english muffins and serve. I had a third pan going with the tempeh bacon–and then added a slice to the sandwich. Hmmm….despite all the work and my “egg” mishap, it was well worth it! The tofu eggs really tasted very much real like egg–impressed. I think a good variation would be to use a Tofutti cheese slice in the place of the tofu egg, the maple tofu and tempeh bacon.

Breakfast Sandwiches -- Epicurean VeganRecipe source: Vegan Yum Yum

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