Dairy Free Breakfast Casserole Recipes

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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



Dairy Free Hash Browns Casserole image

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

1 tablespoon olive oil
1/2 cup chopped onion (1/2 medium)
1 cup sliced mushrooms (about 6 mushrooms)
1 (12 1/3 ounce) box firm silken tofu (Mori-Nu)
1/2 cup soymilk (unflavored or plain)
1 tablespoon nutritional yeast
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce (optional)
5 cups frozen shredded hash browns, thawed
4 slices soy mozzarella cheese (Tofutti)
1/2 cup chopped fresh parsley (to garnish)

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