Plant-Based Hash Brown Casserole with JUST Egg
Servings: 3
Calories: 451kcal
Made with JUST Egg, hashbrowns, roasted vegetables, and other tasty vegan ingredients, this plant-based hash brown casserole is perfect for delicious breakfast bake.
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Ingredients
- 1½ cup shredded hash browns uncooked
- 1½ cup broccoli pieces or other vegetables - see below
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon pepper
- ¼ teaspoon salt
- 3 Tablespoons avocvado oil divided - two Tablespoons for vegetables and one Tablespoon to saute.
- ½ cup vegan bacon diced
- 1/2 cup onion diced - I used shallot
- 12 ounces JUST Egg (1 bottle)
- 1/3 cup vegan cheese shredded
- 1 Tablespoon cornstarch
- 1 Tablespoon vegan mayo
- 2 Tablespoons nutritional yeast
- 1/8 teaspoon black salt
Instructions
- preheat oven to 375°
- Prepare a sheet pan with foil, sprayed with a little cocnut oil or other cooking spray. Prepare a 2 1/2 quart casserole dish with cooking spray.
Hashbrowns and Vegetables
- See notes for alternative vegetable suggestions. You will be using 1½ cups hash browns or shredded potatoes AND 1½ cups small broccoli pieces OR other vegetalbes. I buy my hashbrowns already shredded. If they are frozen, thaw. Chop the broccoili (or other vegetables) into small bite-sized pieces.
- Toss together in a medium-sized bowl the hashbrowns, broccoli, chili powder, garlic powder, lemon pepper (see notes), salt, and oil. Spread on a prepared sheet pan.
- Cook in a 375° oven for a total 30 minutes. Take out after 15 minutes and with a spatula, flip vegetables, and stir around, so that the vegetables on the ourside get switched around with the vegetables in the midddle. This is ensure more even cooking. Put back in the oven for 15 more minutes.
Onion and Vegan Breakfast Meat
- While the vegetables are cooking, chop the onion into small pieces. Mince the uncooked vegan breakfast meat. I used vegan bacon but vegan sausge would be delicious too. You will need 1/2 cup of onions and 1/2 cup of vegan breakfast meat.
- Drizzle one Tablespoon of light tasting oil such as avocado oil in a saute pan. Turn to med-high and add the onion and breakfast meat. Saute for about 5 minutes or until onion has softened and the breakfast meat is cooked and just slightly crispy.
Breakfast Bake
- You can use the same bowl you used to season and toss vegetables to mix the JUST Egg mixture. Combine the JUST Egg, cornstarch, mayo, nutritional yeast, black salt (see notes), and vegan cheese shreads. Whisk together well, ensuring the cornstarch is mixed in well and there are no little white lumps.
- Put the cooked vegetables, onion, and vegan meat, into the prepared medium-sized casserole dish. Pour the JUST Egg mixture evenly over the top, making sure that the vegetables are fully moistened.
- Put in the 375° oven for 35-40 minutes. The top will be golden brown and when pressed slightly, you will see that the inside of the casserole is cooked. It might be slightly creamy, but not liquidy. It will become more solid as it sits.
- Allow to sit for about 5 minutes before serving.
Notes
- The nutrition facts are for amusement purposes only. Depending on the vegan products you use, the results will vary.
- Black salt will give this recipe a eggy flavor. If you don't have black salt, don't use it. It will still taste delicious.
- Lemon pepper is an amazing versatile seasoning. So many people have never used it before and are resistant. Give it a try! If you really don't want to, then sub in a combo of pepper and salt.
- You don't have to stick with broccoli. You can use any vegetables that will cook well in the oven. I suggest using not more than three different vegetables for a total of one and a half cups. Use:
- broccoli
- cauliflower
- mushrooms
- bell pepper
- asparagus tips
- shaved Brussels sprouts
Nutrition
Calories: 451kcal | Carbohydrates: 35g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Potassium: 636mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1368IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 4mg