Description
This Vegan Hashbrown Casserole is the ultimate comfort food made with crispy shredded potatoes, creamy vegan cheese sauce, savory seasonings, and a golden cheesy topping. Rich, satisfying, and completely dairy-free, it’s perfect for family dinners, holidays, or brunch.
Ingredients
- 3 lbs potatoes, shredded
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 3 tbsp olive oil
- 1 batch 3-Ingredient Vegan Cheese Sauce
- 1/4 cup nutritional yeast
- 5 oz vegan shredded cheese
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease an 8×11-inch casserole dish.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and shredded potatoes. Cook for about 10 minutes, stirring occasionally, until the potatoes begin to brown.
- Transfer half of the cooked potatoes to a large mixing bowl.
- Add the vegan cheese sauce, nutritional yeast, garlic, garlic powder, onion powder, smoked paprika, oregano, and half of the vegan cheese. Season with salt and pepper, then stir until well combined.
- Spread the mixture evenly into the prepared casserole dish.
- Top with the remaining hashbrowns and sprinkle the remaining vegan cheese over the top.
- Bake for 30 minutes, or until the casserole is hot, bubbly, and the top is golden brown.
- Let cool for 5 minutes before serving.
Notes
- Freshly shredded potatoes provide the best texture.
- Squeeze excess moisture from the potatoes before cooking for crispier results.
- Add chopped green onions or fresh parsley before serving for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven to maintain a crispy top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American