Hashbrown Casserole
Serves 4 TO 6
1 tablespoon vegan butter
2 (1-pound) bags frozen country hashbrowns
½ medium onion, minced
Sea salt and fresh ground black pepper
1 ½ cup unsweetened plain vegan milk
½ cup chopped roasted red bell pepper
4 tablespoons vegan cream cheese
3 tablespoons vegan mayonnaise
2 tablespoons nutritional yeast
1 teaspoon chicken-style broth powder
¼ teaspoon paprika
1. Preheat oven to 425-degrees F. Melt the butter in a large skillet over medium heat. Add the hashbrowns and onions and cook until the potatoes are golden brown. Season with salt and black pepper.
2. Combine the milk, bell pepper, cream cheese, mayo, nutritional yeast, broth powder, ½ teaspoon salt and paprika in a blender. Blend until smooth.
3. Combine the cooked hashbrowns and milk mixture in a large bowl and mix well. Season to taste with salt and black pepper. Transfer the mixture to a baking dish and bake until golden, about 45 minutes.
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