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Hash Brown Vegan Breakfast Casserole Recipe

Hash Brown Vegan Breakfast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

This Hash Brown Vegan Breakfast Casserole combines crispy potatoes, colorful veggies, and a savory tofu ‘egg’ blend into a hearty, comforting dish that’s perfect for any meal.

Ingredients

  • 4 cups frozen hash browns, thawed
  • 1 tablespoon olive oil (plus more for brushing)
  • 1 block (14 oz) firm tofu, drained
  • 1/2 cup unsweetened plant milk (almond or soy)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kala namak (black salt) or regular salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup mixed bell peppers, chopped
  • 1 cup baby spinach
  • 1/4 cup chopped green onions

Instructions

  1. Preheat oven to 375°F (190°C). Grease a casserole dish with olive oil. Spread thawed hash browns evenly in the dish, drizzle with olive oil, and season with salt and pepper. Bake for 25 minutes until golden.
  2. Blend tofu, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, kala namak, and pepper until smooth and pourable. Taste and adjust seasoning.
  3. In a skillet, sauté bell peppers and green onions in olive oil for 3–4 minutes. Add spinach and cook until wilted.
  4. Layer sautéed veggies over baked hash browns. Pour tofu mixture evenly on top and smooth out the surface.
  5. Bake for 35–40 minutes until set and slightly golden. Cool for 10 minutes before slicing.

Notes

  • Garnish with fresh parsley, green onions, smoked paprika, or hot sauce.
  • Serve with fruit salad, avocado slices, or vegan biscuits.
  • Cut into rounds or bake in ramekins for creative presentation.
  • Store in fridge for up to 4 days or freeze individual slices for 2 months.
  • Reheat in microwave or oven at 350°F; broil briefly for a crispy top.
  • Use fresh shredded potatoes if preferred—just squeeze out moisture first.
  • Sub chickpea flour or egg replacer for soy-free version.
  • Add mushrooms, zucchini, sun-dried tomatoes, or vegan sausage.
  • Filling should be puffed and firm; a knife inserted should come out mostly clean.
  • Ensure ingredients are gluten-free for a fully gluten-free dish.

Find it online: https://slsrecipes.com/hash-brown-vegan-breakfast-casserole-recipe/