Breakfast might not get any better than this casserole. You can make it ahead of time and keep it in your refrigerator until you’re ready to bake. This is definitely a crowd pleaser!
20oz package frozen hashbrowns
1 onion, chopped
2 cups mushrooms, chopped
1/2 cup almond milk
2 cups water
1/2 block tofu
1/3 cup nutritional yeast
1 tbsp soy sauce
1 pkg vegan mozzarella shreds like Daiya brand
2 tbsp dried basil
1 tsp garlic powder
green onions, chopped
salt & pepper, to taste
Make the ‘Cream of Mushroom’ Soup
In a saucepan on your stove, combine 1/2 of a chopped onion, 2 cups chopped mushrooms, 1/2 cup almond milk and 1/2 cup of water and bring to a gentle simmer for about 20 minutes. When done, add to your Vitamix, food processor, or blender and blend until smooth.
Make the Tofu
In a shallow pan on your stove add in the other 1/2 of chopped onion and 1/2 a cup of water and bring to a gentle simmer. Once the onions have gone translucent add in the tofu and mash up with a potato masher. Add in the nutritional yeast, soy sauce, and another 1/2 cup of water and mix everything together. Continue cooking as the liquid is absorbed back into the tofu and looks fluffy. Remove from the heat.
In a large bowl, combine the package of frozen hashbrowns, tofu mix, ‘cream’ of mushroom soup, and 2/3 the package of vegan mozzarella shreds (like Daiya brand). Mix thoroughly and add in the dried basil and garlic powder.
Add to a large baking dish and sprinkle the rest of the vegan mozzarella shreds to the top. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake another 15 minutes.
Once the baking is done, set your oven to broil and broil for about 4 minutes until the vegan cheese gets nice and dark.
Remove from oven, let cool about 15 minutes, and top with chopped green onions and any salt and pepper to taste!