Description
This cheesy broccoli vegan hash brown casserole is made with vegan nacho cheese and frozen hash browns. It’s great for a non-sweet breakfast, lunch, as a side dish, or you can add a salad to the meal and make it your main course.
Ingredients
Scale
- 15 ounces (425 g) frozen shredded potatoes
- 3 1/2 cups (330 g) of broccoli cut into bite-size pieces
Cheese Sauce
- 1 medium potato, about 8-9 oz (245 g)(peeled and cubed)
- 1 large carrot (peeled and cubed)
- 1/2 cup raw cashews (soaked overnight)
- 3/4 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 6–8 pickled jalapeños slices
- Serve with your favorite hot sauce, we like Frank’s Red Hot
Instructions
- Preheat oven to 350 F (180 C)
- Boil the cubed potato and carrots in water for 10 minutes or until the carrot is fork-tender.
- Drain the potato and carrot then add them to a blender.
- Drain the cashews and add to the blender, along with the rest of the cheese sauce ingredients. Blend until smooth.
- Combine the frozen hash browns, chopped broccoli, and cheese sauce in a very large bowl and stir to combine. Break apart any large clumps of hash browns as you mix.
- Then pour the mixture into an 8x8 glass baking dish.
- Bake covered for about 30 minutes, then remove the cover and bake for another 15-20 minutes or until warmed through and the top has slightly browned and firmed up.
- Cool slightly, then serve with your favorite hot sauce.
Notes
Chop the broccoli into small bite-size pieces so it cooks while in the oven.
To carefully blend hot food, vent the lid to release pressure and cover it with a clean kitchen towel to prevent a splatter if needed.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: main course
- Method: oven
- Cuisine: American