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–+ servings
Hash Brown Vegan Breakfast Casserole

Hash Brown Vegan Breakfast Casserole for Cozy Mornings

Enjoy a warming dish with this Hash Brown Vegan Breakfast Casserole, perfect for busy mornings and gluten-free eaters.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 20 oz Frozen Hash Browns Thaw slightly for better crispiness
  • 2 tbsp Olive Oil Plus extra for sautéing veggies
  • 1 cup Bell Peppers Diced; substitute with zucchinis if preferred
  • 1 bunch Green Onions Chopped; substitute with chives if preferred
  • 2 cups Fresh Spinach Substitute with kale or Swiss chard if desired
For the Tofu Mixture
  • 16 oz Tofu Silken tofu yields the best texture
  • 1 cup Plant Milk Any type, almond or oat milk works well
  • 1 cup Nutritional Yeast Can be omitted or substituted with regular cheese if not vegan
  • 1 tsp Turmeric Ginger powder can be used as a substitute
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Black Salt Adjust freely
  • to taste Salt & Pepper Essential for seasoning

Equipment

  • casserole dish
  • blender or food processor
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease the casserole dish with olive oil.
  2. Spread the thawed hash browns evenly in the greased casserole dish. Drizzle with olive oil and season with salt and pepper. Bake for about 25 minutes until golden brown.
  3. Blend the tofu with plant milk, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and pepper until smooth and custard-like.
  4. In a skillet, heat olive oil and sauté the bell peppers and green onions for 3-4 minutes. Stir in fresh spinach until wilted.
  5. Spread the sautéed vegetables over the baked hash browns, then pour the tofu mixture evenly over the top.
  6. Bake the assembled casserole for 35–40 minutes, until set and slightly browned on top.
  7. Allow to cool for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

This Hash Brown Vegan Breakfast Casserole is great for meal prep and can be assembled a day in advance.

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