Description

This Loaded Hashbrown Casserole is a comforting, flavorful vegan dish featuring shredded Russet potatoes, a medley of sautéed vegetables, and a creamy dairy-free sauce made with vegan butter, plant milk, and cream cheese. Topped with vegan cheddar-style cheese and crispy panko breadcrumbs, it bakes to a golden bubbly perfection, making it a perfect hearty side or main for brunch or dinner.

Ingredients

Potatoes and Seasoning

2 1/2 pounds Russet potatoes (peeled, 1.15kg)
2 teaspoons fine sea salt (divided – 10g)
3 tablespoons olive oil (45mL)

Vegetables

1 medium yellow onion (finely diced)
1 medium red bell pepper (diced)
3/4 cup corn kernels (fresh or frozen, thawed – 110g)
2 cups baby spinach (roughly chopped, packed – 60g)
3 cloves garlic (minced)

Cream Sauce

3 tablespoons vegan butter (42g)
3 tablespoons all-purpose flour (24g)
1 3/4 cups unsweetened plant milk (soy or oat preferred – 420mL)
1/2 cup vegan cream cheese (120g)
1/4 cup nutritional yeast (15g)
1 teaspoon Dijon mustard (5g)
1 teaspoon fine sea salt (5g)
1/2 teaspoon freshly ground black pepper (1.5g)
1/2 teaspoon smoked paprika (1g)

Topping

1 cup vegan shredded cheddar-style cheese (110g)
1 tablespoon olive oil (15mL)
3/4 cup panko breadcrumbs (30g)

Garnish

Chopped parsley (for serving)

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Instructions

Prepare the Potatoes: Shred the peeled potatoes using a box grater or food processor. Place them in a large bowl with cold water, add 1 teaspoon of salt, and soak for 10 minutes to remove excess starch. Drain well and squeeze the potatoes dry using a clean kitchen towel. Transfer to a bowl, toss with the remaining 1 teaspoon salt and 3 tablespoons olive oil. Set aside.
Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3–4 minutes until soft and translucent. Add the diced red bell pepper and cook an additional 3–4 minutes until tender. Stir in the corn and minced garlic, cooking for 30 seconds until fragrant. Add the chopped spinach and cook until just wilted. Remove from heat.
Make the Cream Sauce: In a saucepan over medium heat, melt the vegan butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the plant milk, stirring constantly until the mixture is smooth and thickened, about 3–4 minutes. Lower the heat and whisk in the vegan cream cheese, nutritional yeast, Dijon mustard, 1 teaspoon salt, black pepper, and smoked paprika until fully smooth.
Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Combine Mixture: In a large bowl, combine the shredded potatoes, sautéed vegetables, and creamy sauce. Gently mix until everything is evenly coated. Spread the mixture evenly into the prepared baking dish.
Prepare Topping: In a small bowl, mix the vegan shredded cheddar-style cheese, panko breadcrumbs, and 1 tablespoon olive oil. Sprinkle this mixture evenly over the casserole.
Bake: Bake the casserole uncovered for 45–50 minutes until bubbling and deeply golden on top. For extra crispiness, broil for 2–3 minutes at the end, watching closely to avoid burning.
Rest and Serve: Let the casserole rest for 10 minutes before slicing to allow it to set. Garnish with chopped parsley before serving.

Notes

For best texture, ensure the shredded potatoes are squeezed very dry to avoid a soggy casserole.
Use fresh or thawed frozen corn for added sweetness.
You can substitute the vegan cream cheese with cashew cream if preferred.
Adjust seasoning to taste, especially salt and smoked paprika for smoky depth.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Casserole
Method: Baking
Cuisine: American