Wednesday, November 18, 2015

Delicious Vegan Hash Brown Casserole

Do you allow your food cravings to steer your meal choices? I know I do. This dish came about on a day when I had a serious hankering for hash browns. 


I found this tasty casserole recipe from Zsu's Vegan Pantry and changed it up to create a stick to your ribs, one dish meal that is loaded with good for you ingredients that just happen to also be delicious.


For this recipe, you will need to roast some red peppers. Lay 2 red bell peppers on a broiler tray and place tray approx 8" from upper coils. Broil them on the lowest setting. Watch them closely and repeatedly turn them as the skin starts to brown and wrinkle. 


While the peppers are roasting, coat a non-stick skillet with 1 tbsp of olive oil and heat pan to medium on the stove. Add 1 finely chopped onion, 2 tsp minced garlic and 4 cups of shredded russet potatoes. Cook until browned (approx 15 mins) and flip over to brown the other side (another 15 mins or so).


Once the peppers are completely cooked, remove from oven and set aside to cool. Once cool - peel off skin. It comes off very easily. Remove ends, seeds and then chop the peppers. Stir together peppers and browned hash browns in a large mixing bowl.


Combine in a blender the following ingredients:

- 1 1/2 cups unsweetened almond milk
- 4 tbsp vegan cream cheese
- 4 tbsp vegan mayonnaise
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tsp chicken flavor vegan bouillon (such as this)

Mix this into the hash brown mixture along with 3/4 cup of pine nuts.


Fold in 3 cups of baby spinach. Spray a 9x13 casserole pan with olive oil spray and fill with hash brown mixture, spreading out evenly.


 Bake in a preheated 400° oven for 1 hour or until golden brown.


The finished casserole is bursting with flavor, satisfying and healthy.

Adapted from this recipe here.


If you are looking for a meatless main dish, give this recipe a try. I have made this a few times now, and it has become a new favorite of my meat loving husband. I consider that to be a big win on my part!

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  1. I love your variation on the recipe! It is quite the improvement :) Your pie looks so delicious!!


  2. This sounds so good! Nutrient-dense comfort food. And I'm going to have to try your technique for roasting peppers.


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