Veagn Hash Brown Breakfast Casserole

Veagn Hash Brown Breakfast Casserole

In the realm of plant-based breakfast extravaganzas, few dishes shine as brightly as the Vegan Hash Brown Breakfast Casserole. Bursting with flavors and wholesome ingredients, this culinary masterpiece elevates mornings to new heights with its tantalizing combination of textures and aromas.

A Symphony of Ingredients

Crafted with care, this casserole boasts an orchestra of vibrant vegetables harmonizing with the earthy essence of hash brown potatoes. Tender onions and garlic sautéed to perfection provide a robust foundation, while bell peppers, tomatoes, and spinach add layers of color and nutrients. Sliced mushrooms lend their savory depth, completing the ensemble with a flourish.

The Vegan Cheese Infusion

For those seeking an extra touch of indulgence, vegan cheese gracefully weaves its way through the medley, offering a melty embrace that unites the dish in a velvety embrace. With each bite, the dairy-free cheese imparts a creamy richness that satisfies the palate and elevates the culinary experience to a realm of pure delight.

A Symphony of Flavors

Bound together by a velvety blend of unsweetened almond milk, nutritional yeast, and turmeric powder, the ingredients meld into a harmonious symphony of flavors. The almond milk infuses the casserole with a subtle sweetness, while nutritional yeast adds a hint of umami depth. Turmeric lends its golden hue, transforming the dish into a visual masterpiece that tantalizes both the eyes and taste buds.

The Art of Presentation

As the casserole emerges from the oven, adorned with a golden crown of bubbling vegan cheese, its aromatic essence fills the air, beckoning all who behold it to partake in its splendor. Garnished with a sprinkle of fresh parsley or chives, each serving becomes a work of art, inviting guests to savor every moment of their plant-powered morning delight.


In the realm of breakfast creations, the Vegan Hash Brown Breakfast Casserole stands as a testament to the artistry and ingenuity of plant-based cuisine. With its tantalizing blend of flavors, vibrant colors, and wholesome ingredients, it transcends mere sustenance to become a culinary masterpiece worthy of celebration. So, embrace the dawn with open arms and indulge in the splendor of this gourmet delight.

Veagn Hash Brown Breakfast Casserole


  • 1 package (about 20 ounces) frozen hash brown potatoes
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup spinach leaves, chopped
  • 1 cup sliced mushrooms
  • 1 cup vegan cheese, shredded (optional)
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric powder (for color)
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or olive oil.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
  3. Add the diced bell pepper and sliced mushrooms to the skillet. Cook until they start to soften, about 5-6 minutes.
  4. Stir in the frozen hash browns and cook for an additional 5 minutes, or until the hash browns are slightly crispy.
  5. Add the diced tomatoes and chopped spinach to the skillet. Stir well to combine and cook for another 2-3 minutes until the spinach wilts.
  6. In a small bowl, whisk together the almond milk, nutritional yeast, turmeric powder, salt, and pepper.
  7. Pour the almond milk mixture over the hash brown and vegetable mixture in the skillet. Stir everything together until well combined.
  8. If using vegan cheese, stir in half of the shredded cheese into the hash brown mixture. Transfer the mixture to the prepared baking dish and spread it out evenly.
  9. Sprinkle the remaining vegan cheese on top of the casserole.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  12. Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
  13. Garnish with fresh chopped parsley or chives, if desired.