Dairy Free Hash Browns Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I am allergic to all milk products and eggs. I wanted a version of hash brown casserole that I could eat and that others would enjoy also, so I created this recipe. It makes four servings because we are a small family, it would easily double to serve 8. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion (1/2 medium) |
1 cup sliced mushrooms (about 6 mushrooms) |
1 (12 1/3 ounce) box firm silken tofu (mori-nu) |
1/2 cup soymilk (unflavored or plain) |
1 tablespoon nutritional yeast |
1 tablespoon cornstarch |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce (optional) |
5 cups frozen shredded hash browns, thawed |
4 slices soy mozzarella cheese (tofutti) |
1/2 cup chopped fresh parsley (to garnish) |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray a 11 x 7 pan with nonstick spray.
3. In a frying pan over medium heat saute the onions and mushrooms in the olive oil until lightly browned.
4. While vegetables are cooking, in the bowl of a food processor combine tofu, soy milk, nutritional yeast,cornstarch, baking powder,salt, pepper, Worcestershire and Tabasco, process until smooth.
5. Remove the pan with the sauteed vegeatbles from the heat, stir in the hash browns and then the tofu mixture. Pour into the prpared pan.
6. Bake for 1 hour or until browned. Add the soy cheese slices to the top and return to oven until soy cheese is melted.
7. Cut into 4 rectangles and serve sprinkled with the fresh parsley.
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