Healthy Hash Brown Casserole

Healthy Hash Brown Casserole

I wish I had a cute story behind this not-so-cute dish, but the truth is that I saw a hash brown casserole recipe online and wanted to fat-free veganize it. So I did. I threw out all the butter, the cheese, the sour cream, the cream of chicken-parts soup, as well as the corn flakes on top, and what I had left was a package of hash brown potatoes–and the need for a really good sauce. So I turned to my favorite cheesy sauce, which can magically transform even the most mundane ingredients into instant comfort food.

Ingredients

  • 1 1/4 cups water
  • 1 cup plain, sugar-free non-dairy milk
  • 3/4 cup nutritional yeast
  • 1/4 cup raw cashews or 2 tablespoons tahini, optional
  • 3 tablespoons potato starch or cornstarch
  • 1 1/2 tablespoons lemon juice
  • 1 – 1 1/2 teaspoons salt (omit for low-sodium diets)
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/8 – 1/4 teaspoon cayenne pepper, optional
  • black pepper to taste
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 12 ounces kale, stems removed and leaves chopped
  • 16 ounces frozen Southern-style hash brown potatoes, thawed (see notes below)
  • 1 15-ounce can chickpeas, rinsed and drained
Read the whole recipe on FatFree Vegan Kitchen