DAIRY FREE HASH BROWNS CASSEROLE
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.
Provided by britspit2
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Spray a 11 x 7 pan with nonstick spray.
- In a frying pan over medium heat saute the onions and mushrooms in the olive oil until lightly browned.
- 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.
- 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.
- Bake for 1 hour or until browned. Add the soy cheese slices to the top and return to oven until soy cheese is melted.
- Cut into 4 rectangles and serve sprinkled with the fresh parsley.
Nutrition Facts : Calories 349.7, Fat 8.3, SaturatedFat 1.4, Sodium 507.7, Carbohydrate 57.1, Fiber 5.6, Sugar 3.7, Protein 14.7
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