Healthy Hash Brown Casserole

Healthy Hash Brown Casserole (from Fat Free Vegan)

  • 1 1/4 cups water
  • 1 cup plain, unsweetened, non-dairy milk
  • 3/4 cup nutritional yeast
  • 1/4 cup raw cashews or 2 tablespoons tahini, optional
  • 3 tablespoons potato starch or cornstarch
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/8 – 1/4 teaspoon cayenne pepper, optional
  • black pepper to taste
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 12 ounces kale, stems removed and leaves chopped
  • 16 ounces frozen Southern-style hash brown potatoes, thawed (make sure there is no oil, alternatively you can peel and cut regular potatoes into 1/2-inch cubes)
  • 1 15-ounce can chickpeas, rinsed and drained
  1. Preheat oven to 350 F.
  2. Place sauce ingredients in blender and blend at high speed until smooth.
  3. Heat a large, deep non-stick skillet or wok over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. (Add water by the tablespoon if needed to prevent sticking.) Stir in the garlic, kale, and 2 tablespoons of water; cover tightly. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
  4. Add the sauce, hash browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken.
  5. Pour into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until casserole is set (no longer liquid in the middle), 10-15 minutes. Serve hot.
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One Response

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