Hashbrown Breakfast Casserole Dairy Free Vegan Gluten Free Recipe

I absolutely adore this recipe because it’s an explosion of vibrant flavors and textures that feels like a warm hug from the inside out. Plus, it’s the perfect balance of hearty comfort food and plant-based goodness, making it a guilt-free indulgence I can always get behind!

I enjoy preparing a breakfast casserole that is both gluten and dairy-free. The base is made using frozen hashbrowns and then I layer in some colorful, sautéed veggies—I used red bell peppers and zucchini—but you can sub in whatever you like or have on hand.

Next, I added a mix of crumbled tofu and nutritional yeast (another fave ingredient; it’s a complete protein and is loaded with vitamins). My mixture was seasoned with smoked paprika and black salt for that delicious eggy flavor.

I used almond milk to achieve the level of creaminess I desired and then poured it over the top.

Ingredients

Hashbrowns: A fantastic item to have stashed in a friend’s freezer, just in case.

A great, primarily carbohydrate food that can give you a serious boost of energy.

Olive oil is a fat that is good for the heart and makes things taste better.

Allium cepa: Imparts savory depth and richness to preparations.

Nutritional yeast: Presents a robust, nutty, cheesy flavor, and is teeming with B vitamins.

Tofu, firm: Chock-full of protein, which makes the dish filling and nutritious.

Flaxseed, when ground, does three things: It increases the amount of fiber; it binds the ingredients together; and it helps to do a fourth thing: take advantage of the health-promoting benefits of flaxseed.

Black Salt: Gives an egg-like taste from its sulfur.

Salt is an essential and unique ingredient.

Its flavor is not only required but also desired in many foods.

Zucchini: Adds refreshment; is low in calories and high in vitamins.

Ingredient Quantities

• 1 pound frozen hashbrowns (make sure they are gluten-free and vegan)
• 1 tablespoon olive oil or vegan butter
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup chopped mushrooms
• 1 zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black salt (for eggy flavor)
• 1/2 teaspoon black pepper
• 14 ounces firm tofu, drained and crumbled
• 1/4 cup unsweetened almond milk or any plant-based milk
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon ground flaxseed
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric powder (optional for color)

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up, and take a large baking dish ready for oil or vegan butter. Grease the inside and bottom of the baking dish to keep your baked dish from sticking. Use either olive oil or vegan butter, both of which work well in this instance.

2. In a big frying pan, warm olive oil or vegan margarine over medium heat. Toss in the onion, red pepper, and mushrooms. Stir to combine and let everything sit for 2 minutes.

3. Put the zucchini in the skillet and sauté for 3 more minutes. Add the cherry tomatoes and sauté for another 2 minutes.

4. Combine the crumbled tofu, nutritional yeast, garlic powder, onion powder, dried oregano, dried thyme, smoked paprika, black salt, black pepper, turmeric (if using), almond milk, soy sauce, ground flaxseed, and lemon juice in a large mixing bowl.

5. Blend the sautéed vegetables into the tofu mixture until thoroughly incorporated.

6. Evenly spread the hashbrowns on the bottom of the prepared baking dish.

7. Spread the tofu and vegetable mixture over the hashbrowns, ensuring even coverage. Use a spatula if you need to to make sure the tofu-veggie mixture is distributed uniformly.

8. Chop the parsley and use it to sprinkle over the casserole.

9. Put the casserole in the oven, which has been preheated, and bake for 35-40 minutes; the top should be golden brown, and the casserole heated through.

10. Allow the casserole a few minutes to cool before slicing and serving. This gives the dish time to set a little more. Then—

Equipment Needed

1. Oven
2. Large baking dish
3. Frying pan
4. Mixing bowl
5. Spatula
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons

FAQ

• Can I make this casserole ahead of time?Absolutely, you can assemble the casserole the evening prior and cool it. In the morning, bake it for a delightful breakfast.
• Is there a substitute for black salt?Should black salt not be available, you may use ordinary salt; however, the signature taste of egg will be missing.
• What can I use instead of soy sauce to make it soy-free?Coconut aminos can be used in place of soy sauce as a flavorful, soy-free alternative.
• Can I freeze this casserole?Yes, it can be frozen after baking. Allow it to cool completely. Then wrap it tightly and freeze it for up to a month. Reheat it in the oven before serving.
• Is there a substitute for nutritional yeast?Although nutritional yeast imparts a cheese-like taste, you may omit it or substitute a dairy-free cheese for it.
• Can I add other vegetables?Of course! You can try out other vegetables, such as spinach, kale, and broccoli.
• What other plant-based milk can I use?This recipe works well with any plant-based milk that is not sweetened, such as milk made from oats or cashews.

Substitutions and Variations

If desired, olive oil can be replaced with vegan butter.
Choose yellow or green bell peppers instead of red to obtain a different flavor.
Button mushrooms or crimini mushrooms can take the place of the usual mushrooms.
You can use chopped fresh basil or cilantro in place of parsley for a different herbal flavor.
A substitute for soy sauce or tamari can be coconut aminos. This soy-free option is an excellent alternative sauce.

Pro Tips

1. Perfect Hashbrown Layer Make sure the hashbrowns are fully thawed and excess moisture is squeezed out before layering them in the baking dish. This will help achieve a crispy base without becoming soggy.

2. Veggie Sautéing Tip When sautéing the vegetables, allow them to slightly caramelize. This enhances their natural sweetness and deepens the flavor profile of the overall dish.

3. Tofu Texture Enhancement Use a potato masher or your hands to crumble the tofu finely, ensuring it has a texture similar to scrambled eggs. This will help it blend well with the other ingredients and give a pleasant mouthfeel.

4. Balanced Seasoning Taste the tofu mixture before baking to adjust the seasoning. Adding a pinch more black salt can enhance the eggy flavor if desired.

5. Cheesy Flavor Boost For an extra cheesy flavor, consider adding more nutritional yeast or a vegan cheese alternative on top of the casserole about 10 minutes before it’s done baking.