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Mexican Style Hash brown Casserole

This vegan hash brown casserole is so comforting for any meal of the day

Course Breakfast
Cuisine Mexican
Keyword hashbrown casserole
Prep Time 15 minutes
Cook Time 55 minutes
Servings 8
Author Joseph Sciascia of Recipe For A Party

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

  1. Preheat oven to 350 degrees

  2. 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.

  3. 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

  4. Bake for 45 to 55 minutes or until golden brown and crispy on the top, let rest 5 minutes before serving

  5. 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