Hash Brown Casserole 2
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 next time I'll add 1/2 C of nutritional yeast for a dose of B vitamins.
1 16oz bag frozen hashbrowns
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
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs
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.
Cover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!
- Potatoes, Breakfast/Brunch