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

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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