Vegan Breakfast Casserole

By Kirsten Maxwell March 20, 2023 27 mins read 96 Views

This recipe has been slightly modified from Kim Campbell's PlantPure Comfort Food cookbook to make a delicious, hearty vegan breakfast casserole that the whole family will enjoy.

A thick slice of hash browns is filled with fresh vegetables. They are all coated in a rich cashew-cheese sauce. Enjoy a relaxing weekend in the kitchen. Or, you can prepare in advance so that all the work is done before the sun rises. This is a win-win for both night owls and daytime cooks!

You can feed a full house without worrying about how many people will be there. Once this comforting hot dish is served, there will not be one potato shred. Enjoy the praise and glory, no one has to know how simple it is to prepare.

This is the Best Breakfast Potato Casserole
Key Ingredients
How to make this vegan breakfast casserole
Tips for Success
Serving Suggestions
Vegetable Variations for this Casserole
More Perfect Potato Recipes To Try

What makes this the best breakfast potato casserole?

Breakfast is the best meal of the day. After your first batch, this one will be in high demand.

Enjoy healthy indulgence: All the comforting, crave-worthy flavors you love in a whole food, vegan, gluten-free and oil-free package. This all makes for a powerful, high-protein, high-fiber powerhouse that will help get you through the day.
You can set it and forget it, at least until the timer goes off. This means that you have time to help your kids get ready for school or catch up on email while they cook breakfast.
Affordable: Eat like royalty while saving money. These staples can be found in most grocery stores at great prices. They also last a long time.

Key Ingredients

This is a quick overview of all the ingredients required to make this vegan breakfast dish. We also recommend substitutions.

Mushrooms All mushrooms are welcome, regardless of whether they're cremini, oyster, cremini or shiitake. They are essential for the enjoyment of the dining experience.
Frozen Spinach:Chopped spinach is better than whole leaf spinach for a more uniform distribution in the casserole.
Plant-based milk Any vegan milk can be used to make the cheese sauce that holds everything together, as long as it isn't sweetened or flavored.
Cashews No home should be without cashews. These are the key to creating delicious, creamy desserts that are both sweet and savory. Raw cashews are best if you don't want your dish to be too nutty.
Nutritional yeast I love to call nutritional yeast "vegan catsnip", because it is so irresistible! It tastes buttery in small amounts, but it is cheesy when consumed in large quantities. It can be sprinkled on popcorn for a delicious snack.
Cornstarch:Thicken soups, sauces, and puddings made easy! You can substitute equal amounts of either arrowroot powder, potato starch, or both if you don't want to eat corn products.
Tahini Also known as sesame butter or silky-smooth spread, this smooth, creamy spread can separate when it sits. Make sure to stir it before each use.
Miso pasteMild miso is a great choice for subtle flavor boosters. Chickpea Miso is also a great option for those who aren't allergic to soy.
Apple cider vinegar If you only had one type of vinegar to stock up on, it would be apple cider vinegar. It is one of the most versatile acids and can be used in almost any recipe. It's also a great cleaning agent for messy cooks like me.
Prepared hash brown potatoes:These can be refrigerated, frozen, or prepared in advance. You can make your own if you don't have any or can't find oil-free ones. To make uniform shreds or equal cubes, you can use a mandoline and box grater.

How to make this vegan breakfast casserole

This recipe is perfect for lazy mornings. To make this easy recipe even easier, prepare the vegetables and vegan cheese sauce the night ahead. You can simply take it out of the fridge and let it come to room temperature before starting.

Preheat your oven to 350F. Use parchment paper to line a 9-inch square baking dish.

Make the Veggies

Step 1: Place the spinach and mushroom in a large skillet that has been preheated to medium heat. Season the mushrooms with salt and continue to cook until softened. To prevent sticking, add the garlic and onion powders.

Make the Vegan Cheese Sauce

Step 2: Blend the cheese sauce ingredients in an electric blender until smooth.

Assemble the Casserole

Step 3: Combine the hash browns in a large bowl. Mix half the cheese mixture into a large bowl. Transfer half the mixture to a parchment-lined dish.

Step 4: Spread the mushroom and spinach mixture on top of the potato layer. Add the rest of the potato mixture. Sprinkle the remaining cheese sauce on top. Sprinkle the smoked paprika on top.

Step 5: Bake for 55 minutes, or until the top becomes golden and bubbly. To make the top browner, you can place it under the broiler for 5 minutes at the end.

Tips for Success

You don't need any experience! The recipe for this vegan-loaded breakfast casserole can be made in a single attempt. Here's how to get the best results.

Plan ahead. To make the cooking process easier in the morning, prepare your vegetable filling and cashew sauce the night ahead. Before baking, make sure everything is at room temperature.
Use water instead of oil to saute the vegetables. Cook the spinach and mushrooms in a nonstick skillet. If necessary, add a little water to prevent them sticking. They should not need too much water, but they should still be able to exude some water.
Use the sauce. Potatoes are different in size and shape so you will need to adjust the sauce to get the right coverage. You should coat the vegetables generously but not too much. You can use the sauce to make queso or top pizzas and then add it to pasta. Keep the sauce in an airtight container for five to seven days in the refrigerator
Allow to cool. Serve it warm, using a large spoon instead of a spatula. As it cools, the casserole will set more solidly making it easier for you to portion it evenly.

Serving Suggestions

You can call it a complete dinner and go about your day, or you can dress it up for special occasions. There are many options for toppings and side dishes when you go out.

Mix-Ins:

You can have meatless ground, bacon, or sliced sausage.
Pinto beans or black beans
Capers or olives

Toppings:

Breadcrumbs
Cornflakes crushed
Scallions
Avocado
Hot sauce

Sides:

Toast
Sauteed greens or green salad
Cut melons or berries
Salsa

Vegetable Variations for this Casserole

You can make this breakfast casserole with hashbrowns your own by changing the vegetables to suit your tastes. You can keep it fresh by changing the season. Some of my favorite recipes are:

Broccoli, cut into florets
Zucchini, cut or diced
Peppers, diced
Asparagus cut into 1-inch lengths
Cauliflower, cut into florets
Kale, chopped and stemmed
Green beans cut into 1-inch lengths

More Perfect Potato Recipes To Try

More easy potato recipes These are our top picks:

Vegan Hasselback Potatoes are crispy on the outside, but soft and creamy inside due to their thin cuts.
Delicious, dairy-free Mashed Potato Recipe with Roasted Garlic is just as popular for Thanksgiving as it is any other night.
Crispy Potato Skin Chips repurpose those scrappy potato peels into a prime party snack.
The classic vegan potato salad will be the talk at your next picnic. Everyone will want to try it.

Vegan Breakfast Potato Casserole

Sometimes, you just need a simple breakfast casserole to impress your guests. This recipe is simple and uses oil-free frozen hazel browns which I always have. You can substitute any vegetable for the vegetable filling.

Course Breakfast

Cuisine Amercan

Keyword breakfast casserole, breakfast potato casserole

Prep time minutes

Cook Time 55 Minutes

Total Time 1 hour and 30 minutes

Servings HTML6

Calories 277 277 kcal

Author Kim Campbell

Ingredients

For the Veggies: (Can be prepared the night before to speed up morning prep!)

8 ounces mushrooms any type, sliced
1 10-ounce bag frozen chopped spinach
1/4 teaspoon salt plus more to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

To make the "Cheese" Sauce, you can prepare it the night before so that morning prep is faster!

2 cups unsweetened plain plant-based milk
1/2 cup raw cashews
1/4 cup dietary 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 salt or to taste
1 teaspoon hot sauce optional
1/4 teaspoon black pepper

For the Potatoes:

1 20-25-ounce bag frozen oil free shredded or diced potatoes (such Trader Joe's and Cascadian Farm)

Topping

1 teaspoon smoked paprika

Instructions

If the vegetables and cheese sauce were prepared the night before, take them out of the fridge and let them come to room temperature.
Preheat the oven to 350F. Use parchment paper to line a 9-inch square baking dish.

How to Make the Veggies

Add the spinach and mushrooms to a large skillet. Season with salt and cook on medium heat until tender. Stir in the onion powders and garlic. Cook for one more minute. To prevent sticking, add water as necessary. Add salt to taste. Set aside.

How to make the "Cheese Sauce"

Blend the cheese sauce ingredients together in a blender until smooth. Add salt to taste.

To Assemble the Casserole

Place the frozen hashbrowns in a large bowl.
Mix half the cheese sauce in a bowl with the frozen hash browns. Add a little more sauce to make sure it is evenly covered.
Half of the potato mixture should be transferred to the lined pan. The potato mixture should be covered with the spinach and mushrooms. Cover the potato mixture with the rest of the cheese sauce, and then top it off with the spinach and mushrooms. Sprinkle the smokedpaprika over the top.
Bake for 55 minutes, or until top is bubbly and golden.
To brown the top, you can place it under the broiler for approximately 5 minutes after the baking time has ended.

Nutrition

Carbohydrates: 43g

We are grateful to Marilyn Vega, Taylor Gillespe and Ruth Havertz, World of Vegan's amazing recipe testers, for helping us test this recipe. All rights reserved by Amanda McGillicuddy, World of Vegan.

This recipe was slightly modified from PlantPure Comfort Food by Kim Campbell. BenBella Books 2022.

World of Vegan first published the post Vegan Breakfast Casserole

Paleovsketo.com is a trusted source for up-to-date knowledge on lifestyle nutrition that provides reliable strategies for feeling and looking your absolute best. We are dedicated to embracing healthier living by providing education, inspiration and empowerment. Our mission is to help people revolutionize how they think about healthy eating through our community of stories, passions and delicious recipes.

At Paleovsketo.com, we cover various topics related to nutrition such as paleo, keto, plant-based, mediteranian diets to intermittent fasting and weight loss. All contributions are welcome and we invite everyone to email us at [email protected] with their insights on food, health and wellness to become a part of this growing community and help one another find balance in mindful living.

This website is your go-to source for information regarding achieving optimal health through better diet choices and practices, emphasizing plant-based diets as the ideal way of life for a healthier future for us all! We believe that our universe functions perfectly when we act with confidence, grace and integrity - when we choose to be conscious eaters we contribute something special that benefits everyone around us.

Frequently Asked Questions

What are the negatives to plant-based meats?

The main problem with plant-based meat is its lack of essential vitamins or minerals. Some essential amino acid, vitamin B12, as well as heme Iron, are less abundant in plant-based protein than animal proteins. Plant-based meats can have more sodium that real meat because of the preservation. It can also be more costly and time-consuming to buy quality vegan products online or in grocery stores. When cooking times and food preparation are considered, vegan options may require more effort.

What are the benefits of a plant-based diet?

A plant-based diet offers many benefits such as improved heart and digestive health. It also provides energy, reduced stress hormones and possible environmental protection. Soy-based protein is made from legumes, beans and whole grains. It has higher fiber and lower levels of saturated fat than animal proteins. Plant-based foods are rich in vitamins, minerals as antioxidants and other beneficial compound that can help prevent damage to cells due to inflammation or oxidative injury. This can cause chronic illnesses such heart disease, cancer, and even death. A higher intake of fruits and vegetables may increase fiber intake. This can help feed the gut bacteria and improve digestion. Furthermore, research suggests that a plant-based diet may help improve moods by reducing stress hormones associated with consuming some animal proteins. A popular alternative method to combating environmental damage from factory farming is the transitioning away animal proteins.

What are some tips to make the transition from a plant-based diet to one?

The transition to a plantbased diet can seem intimidating but can lead to an exciting lifestyle change. Here are some tips to help transition to this type of diet.

For adequate macronutrients and vitamins, it is important to structure meals around whole foods, rather than processed products.
It is important to create delicious meals that satisfy dietary requirements and are fun to eat.
It is important to create a support system, including friends, family members, and certified medical professionals.
You can add excitement to your meal by trying new recipes.
Gradually changing habits while also being mindful of nutrient intake.

These tips can help individuals to transition slowly to a plant based diet.

Statistics

Another found that following a diet rich in plant foods and lower in animal foods was associated with a 16 percent lower risk of cardiovascular disease and a 31 to 32 percent lower risk of death from cardiovascular disease. (everydayhealth.com)
In fact, according to research published in the going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)

External Links

How To

How do I make sure I get enough protein from a plant based diet?

Making sure you get enough protein on a plant-based diet is possible with the right combination of ingredients. Vegetables like legumes, nuts seeds, tempeh (and tofu), are all great sources of plant-based proteins. These foods should be included into your daily diet. Consider superfoods such as spinach, gojiberries, and chia seeds for optimizing your nutrient intake when you are vegan. They are rich in vitamins and minerals.

A vegan diet should include plant-based foods, such as protein powders, nuts, and collagen peptides. They can also be added to smoothies and other recipes. You can also consider high-quality supplements if you feel that you are not getting enough protein through food sources.

If you make an effort to incorporate plant-based foods into your meals in many ways, vegans can quickly meet their daily nutrition requirements.