Ingredients
- 20 ounces frozen shredded hash browns
- 1 pound vegan sausage crumbled
- 1 small onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 1/2 cups vegan cheddar cheese shredded
- 2 16-ounce containers vegan egg substitute (such as Just Egg)
- 4 1/2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Kosher salt to taste
- Fresh parsley or green onions chopped, for garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. Spread the frozen shredded hash browns evenly in the dish and let them thaw for about 15 minutes.
- In a skillet over medium heat, cook the vegan sausage until it is browned. Then, remove the sausage from heat and set aside.
- Evenly distribute the cooked sausage over the thawed hash browns in the dish. Sprinkle with the diced onion, red bell pepper, green bell pepper, Italian seasoning, garlic powder, onion powder, and paprika. Top with vegan shredded cheddar cheese.
- In a bowl, whisk together the vegan egg substitute, all-purpose flour, baking powder, and salt until smooth.
- Pour the egg mixture evenly over the assembled ingredients in the baking dish. Bake uncovered in your preheated oven for 55-60 minutes, or until the egg mixture is set and firm. Let the casserole cool for 5 minutes before slicing and serving. Garnish with parsley or green onions.
