Casseroles are still very popular these days since inception from the 1950’s because they are simple to put together, feeds a crowd and can be made ahead. All you needed back then was a can of soup, potatoes and a prayer! Some recipes are better than others, just don’t get near me with that green bean casserole this time of year because I would tell you to take my portion and throw it at someone you don’t like…blah! My recipe for this vegan chile & soy chorizo hash brown casserole is perfect for brunch or dinner and has all the comforts of home that a casserole would have.
NOTE: what makes this recipe so versatile is that you can substitute any of the vegan items with regular cheese, eggs or meat and make it your own….but try my vegan recipe, you won’t miss any of those items, I promise.
Mexican Style Refried Bean Dip
Mexican 3 Bean Chopped Salad with Cumin Lime Vinaigrette
Baked Chipotle Black Bean & Butternut Squash Dip
Vegetable & Black Bean Quesadillas with Greek Yogurt Avocado Crema
Fat Free Vegan Queso Cheese Dip
Mexican Style Hash brown Casserole
This vegan hash brown casserole is so comforting for any meal of the day
Ingredients
- 1 tbsp olive oil
- 12 oz soy chorizo or other plant based crumble
- 1 cup chopped onions
- 2 tsp chopped garlic
- 28 oz bag of frozen hash browns, thawed
- 15 oz can green enchilada sauce
- 14 oz bag of frozen "southwest" veggies, thawed, the mix has black beans, peppers & corn in it
- 7 oz can diced chiles
- 1/4 tsp kosher salt
- 1/4 tsp course black pepper
- 1 tsp chili powder
- 1/2 cup cilantro, chopped
- 2 cups shredded vegan cheddar style cheese
- 1 cup "Just Egg" brand liquid vegan egg
- 2.25 oz can sliced black olives
Instructions
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Preheat oven to 350 degrees
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Heat olive oil in a skillet over medium/high heat and saute the soy chorizo, onion and garlic for 5 minutes, breaking up the plant based meat and stirring occasionally, set aside to cool.
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In a large mixing bowl combine the hash browns, enchilada sauce, southwest veggies, chilies, salt, pepper, chili powder, cilantro, shredded vegan cheese, soy chorizo/onion mix and "Just Egg" mix well and pour into a well oiled or sprayed 9X13 casserole; I used a 12 inch cast iron skillet
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Bake for 45 to 55 minutes or until golden brown and crispy on the top, let rest 5 minutes before serving
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Cut into wedges and top with optional garnishes of olives, dairy free sour cream, avocado and salsa
Recipe Notes
If you can’t fine the “Just Egg” brand of vegan egg in your store, mix together 1 cup of silken tofu (drained) in a blender with 2 tbsp. soy or almond milk and 2 tbsp. nutritional yeast, blend until smooth and proceed with this substitution in the recipe
This article updated on July 22nd, 2020: During these times it’s hard to travel and it’s difficult to dine inside a restaurant but look into what your local city offers when it comes to “walking tours” some include restaurants, I’m sure you can get it “to go” and continue walking or find a spot on a park bench while you enjoy what your local restaurants and culture has to offer. I live in the San Francisco Bay area and at Goldstar.com they have all sorts of local tours, like Mission 24th Street San Francisco Food Tour that explores the local flavors of Latino and South American foods; Including many of them now on Zoom so anyone in the world can enjoy being entertained from their living rooms….from Happy Hour online painting lessons to dancing.
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