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–+ servings
Hash Brown Vegan Breakfast Casserole

Delicious Hash Brown Vegan Breakfast Casserole for Brunch Bliss

Enjoy a comforting and nutritious Hash Brown Vegan Breakfast Casserole that is perfect for brunch and meal prep.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Vegan
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 4 cups frozen hash browns thaw beforehand for even baking
  • 1 tablespoon olive oil can substitute with any vegetable oil
Vegetables
  • 1 bell pepper any bell pepper color works
  • 1/2 cup green onions regular onions can be used in a pinch
  • 1/4 cup spinach substitutes like kale or Swiss chard work well
Tofu Mixture
  • 1 block firm tofu substitute with chickpea flour mixed with water
  • 1 cup plant milk almond, soy, or coconut milk are good alternatives
  • 1/4 cup nutritional yeast omit if unavailable but adjust seasoning for flavor
  • 1/2 teaspoon turmeric optional for those averse to the flavor
Seasoning
  • 1 teaspoon onion powder fresh garlic and onions can replace powdered if desired
  • 1 teaspoon garlic powder feel free to adjust to your taste
  • 1/2 teaspoon black salt regular salt can be substituted if unavailable
  • 1/4 teaspoon black pepper adjust to taste; cayenne can be added for heat

Equipment

  • Oven
  • Blender
  • Skillet
  • Casserole Dish

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a large casserole dish with a tablespoon of olive oil.
  2. Spread the thawed hash browns evenly across the greased casserole dish and bake for about 25 minutes or until golden brown and crispy.
  3. In a blender, combine the crumbled firm tofu, plant milk, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and black pepper. Blend until smooth.
  4. Heat a tablespoon of olive oil in a skillet and sauté the chopped bell pepper and sliced green onions for 3-4 minutes. Add the chopped spinach and cook until wilted.
  5. Remove the crispy hash browns from the oven, spread the sautéed vegetables over the hash browns, then pour the creamy tofu mixture over the top.
  6. Return to the oven and bake for approximately 35-40 minutes until the top is lightly browned and the center feels firm.
  7. Let the casserole cool for about 10 minutes before slicing. Garnish with additional sliced green onions or chopped parsley if desired.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 350mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For extra crispy top, broil the casserole for a few minutes after baking. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.

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