Description
This Vegan Hashbrown Casserole is a comforting and delicious plant-based twist on a classic side dish. Featuring crispy hash browns mixed with sautéed vegetables and a creamy vegan cheese sauce, this casserole is baked to golden perfection. It's perfect for family dinners or holiday gatherings and offers a hearty, dairy-free option bursting with flavor and texture.
Ingredients
Vegetables
- 1 cup onion (diced)
- 1 teaspoon garlic (minced)
- ½ cup green bell pepper (diced)
- ½ cup red bell pepper (diced)
Sauce
- 4 tablespoons vegan butter (divided)
- 3 tablespoons all-purpose flour
- 2 cups non-dairy milk
- 1 cup vegetable stock
- Salt and black pepper (to taste)
- 1 ½ cups vegan shredded cheese (divided)
- 1 cup vegan cream
Main
- 30 ounces frozen shredded hash brown potatoes (thawed)
- 3 tablespoons bread crumbs
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch baking dish with cooking spray to prepare for baking the casserole.
- Sauté Vegetables: In a skillet over medium heat, melt 2 tablespoons of vegan butter. Add diced onion, minced garlic, and the diced green and red bell peppers. Sauté for 2 to 3 minutes until softened, then remove from heat and set aside.
- Make Roux: In the same skillet, melt the remaining 2 tablespoons of vegan butter. Whisk in the all-purpose flour continuously until smooth to form a roux, which will help thicken the sauce.
- Create Cheese Sauce: Slowly pour in the non-dairy milk while whisking constantly to prevent lumps. Add the vegetable stock and season with salt and black pepper. Cook the mixture until it slightly thickens, then stir in half of the vegan shredded cheese until melted. Remove the sauce from heat.
- Combine Ingredients: In a large bowl, mix the thawed shredded hash brown potatoes with the sautéed vegetables. Pour the cheese sauce and vegan cream into the bowl and stir everything together until evenly coated.
- Assemble Casserole: Transfer the hash brown mixture into the prepared baking dish. Evenly sprinkle the remaining shredded vegan cheese on top, then add the bread crumbs for a crispy, golden topping.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes or until the casserole is golden brown and bubbly on top.
- Rest and Serve: Allow the casserole to rest for 10 minutes after baking to set before serving warm.
Notes
- Ensure hash browns are thawed to prevent excess moisture in the casserole.
- You can substitute the non-dairy milk with your preferred plant-based milk such as almond, soy, or oat milk.
- For extra flavor, consider adding smoked paprika or nutritional yeast to the cheese sauce.
- Using fresh herbs like thyme or parsley as garnish can enhance the presentation and taste.
- This casserole can be prepared ahead and refrigerated before baking.
