Vegan Breakfast Potato Casserole

A piece of a vegan breakfast casserole on a white plate.

Vegan Breakfast Potato Casserole

Sometimes you need a leisurely breakfast casserole to impress your guests. This simple recipe uses oil-free frozen hash browns, which I always have on hand. For the vegetable filling, feel free to substitute any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus.

Course Breakfast

Cuisine Amercan

Keyword breakfast casserole, breakfast potato casserole

Prep Time 35

Cook Time 55

Total Time 1 30

Servings -6

Calories 277kcal

Author Kim Campbell

Ingredients

For The Veggies: (can be prepped the night before to make morning prep faster!)

8 ounces mushrooms any type, sliced
1 10-ounce bag frozen chopped spinach
¼ teaspoon salt plus more to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder

For The "Cheese" Sauce: (can be prepped the night before to make morning prep faster!)

2 cups unsweetened plain plant-based milk
½ cup raw cashews
¼ cup nutritional yeast flakes
3 tablespoons cornstarch
1 tablespoon tahini
1 tablespoon light or white miso paste
4 teaspoons apple cider vinegar
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon sea salt or to taste
1 teaspoon hot sauce optional
¼ teaspoon black pepper

For The Potatoes:

1 20–26-ounce bag frozen oil-free shredded or diced hash brown potatoes (such as Trader Joe’s or Cascadian Farm)

For The Topping:

1 teaspoon smoked paprika

Instructions

If you prepped the veggies and “cheese” sauce the night before, remove it from the refrigerator and allow it to come to room temperature.
Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.

To Make The Veggies:

In a large skillet, add the mushrooms and spinach season with the salt, and cook over medium-high heat until the mushrooms are tender. Add the garlic and onion powders, stir, and cook for just a minute more. Add water as needed to prevent sticking. Taste and add a bit more salt if needed. Set aside.

To Make The "Cheese" Sauce:

Combine the cheese sauce ingredients in a high-powered blender and process until smooth. Taste and add more salt, if needed.

To Assemble The Casserole:

Put the frozen hash browns in a large bowl.
Pour about half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined, then add a bit more sauce if needed to ensure even coverage.
Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
Bake for 55 minutes or until the top is golden and bubbling.
If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.

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