Description
This easy Creamy Vegan Hashbrown Breakfast Casserole is made with frozen O’Brien potatoes, vegan sausage links, fresh spinach, and a creamy dairy-free sauce. Gluten-free, comforting, and perfect for brunch or meal prep.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 7.2 oz vegan sausage links (~13 sausage links)
- 28 oz frozen O'Brien hashbrown potatoes
- 1 cup fresh spinach, chopped
- 2 tablespoons vegan butter
- 1 teaspoon garlic, minced
- 1/4 cup gluten-free flour
- 2 cups vegetable broth
- 1/4 cup vegan mayonnaise
- 3 tablespoons dairy-free yogurt
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kala namak (black salt)- optional for "eggy" flavor
- 1 teaspoon salt
- pinch pepper
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease a 9×9 square baking dish or 9×13 baking dish with cooking spray and set aside.
- Add 1 tablespoon of olive oil to a medium skillet over medium heat. Add the vegan sausage links and cook according to package directions.
- Meanwhile, add the frozen O’Brien hashbrown potatoes to a large bowl.
- Chop the fresh spinach and add it to the bowl. When the sausage is done, chop it and add it to the bowl.
- Add the butter to the same skillet you used to cook the sausage. Over medium heat, add the garlic and cook for about 30 seconds, until fragrant. Whisk in the flour until all the butter has been absorbed. Slowly pour in the vegetable broth, whisking constantly until you have no flour chunks left. Add the mayonnaise, yogurt, salt, nutritional yeast, kala namak, and a pinch of pepper and continue to whisk until the mixture starts to thicken and bubble. It will resemble a thick gravy.
- Pour the sauce over top of the potatoes. Stir until everything is combined and evenly coated, then transfer to the prepared casserole dish and spread evenly.
- Sprinkle smoked paprika over top and bake uncovered for 45–55 minutes, until hot throughout and lightly golden on top. Let it rest for 20-25 minutes before serving to set up so it’s not runny- it will thicken as it cools.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION.
Step-by-step photos are in the blog post!
- Prep Time: 10 minutes
- Cook Time: 45 minutes