Vegan Hash Brown Casserole Oil Free Recipes

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VEGAN HASH BROWN CASSEROLE [OIL FREE]



Vegan Hash Brown Casserole [Oil Free] image

Creamy, cheesy and comforting vegan hash brown casserole! It's lightened up using a mix of cauliflower and potatoes, but just as satisfying as your classic version.

Provided by Rosa

Categories     Breakfast     Main Course     Side Dish

Time 55m

Number Of Ingredients 12

1.5 lbs yellow potatoes (shredded)
1.5 lbs cauliflower florets (about 1 small cauliflower or half large, shredded)
1 yellow onion (finely chopped)
1 red pepper (finely chopped)
3/4 cup raw cashews*
1/3 cup tapioca starch
1/3 cup nutritional yeast
1 teaspoon sea salt (or more to taste)
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon chili powder
2 cups water

Steps:

  • Begin by shredding your potatoes using a box grater, or shredder attachment of your food processor. Once shredded, place them in a large bowl and cover with cold water. Let them soak for at least 20 minutes while you prepare the remaining ingredients. Then drain the shredded potatoes and rinse well with cold water to remove excess starch. Transfer to a clean and dry dish towel and pat them dry.
  • Preheat the oven to 425 degrees F and grab an oven safe baking dish or casserole dish.
  • Shred your cauliflower and towel dry those too, to get out any excess moisture. Add them to a bowl with the dry potato shreds and the finely chopped onion and pepper.
  • Blend all the cheese sauce ingredients in a high speed blender until smooth. Then pour the mixture on top of your shredded veggies and mix well.
  • Transfer everything to your oven safe dish and bake for 30 minutes. Then broil for 2-3 minutes (watching carefully) if you wish to bubble and brown the top. Remove from the oven and serve warm.

Nutrition Facts : Calories 258 kcal, Carbohydrate 42 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 452 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

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