Back during my Week In The Life project, I promised to share this new to me recipe and here it is!
First you need to make a "cheezy sauce".
"Cheezy" Sauce* (from Brand New Vegan)
16 oz golden potatoes (like Yukon)
8 oz of carrots
1/2 cup cooking water from vegetables
1/4 cup + 2 TBS nutritional yeast
2 TBS lemon juice
1 tsp apple cider vinegar
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp brown mustard (prepared)
1/8 tsp tumeric
Scrub the potatoes and carrots, chop up into uniform pieces. Place potatoes and carrots into a pot of water, boil for 10 minutes. Let rest for 5 minutes. Transfer veggies to a blender with a slotted spoon, add 1/2 cup of vegetable water (from cooking). Pulse to mix. Add remaining ingredients and pulse until smooth.
Hash Brown Bake
6 cups shredded potatoes (fresh or frozen)
2 cups mixed vegetables (fresh or frozen)
1 batch of cheezy sauce* (see recipe above)
salt, pepper, seasonings of your choice
Spread the remaining potatoes over the top of the cheezy potatoes and smooth out to make a crust.
Bake at 400 F for 45 minutes. After 45 minutes, turn on broiler and broil the top for 5-10 minutes. Watch carefully so it doesn't burn.
Cut into slices and enjoy! It's not the pretties casserole but it is tasty. I love that it's so versatile. You can use any kind of vegetables you have on hand and having the option to use frozen hash browns, makes for really quick prep. You can also easily double the recipe and bake in a larger baking dish.
Let's keep in touch!Pin It