Hash Brown Casserole (aka Company Potatoes) Recipe
🔪Prep Time: 25 minutes
👩🍳Cook Time: 5 minutes
Olive oil spray
Cream of Mushroom Soup
¾ cup plain coconut yogurt (or soy yogurt; preferably unsweetened)
½ cup nutritional yeast
¾ cup sauerkraut
½ cup chopped yellow onion
One 20-ounce package frozen hash browns, thawed
3½ cups vegan cornflakes (certified gluten-free if necessary)
4 tablespoons vegan butter (soy-free if necessary), melted
1Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
2In a large bowl, stir together the soup, yogurt, and nutritional yeast.
3Stir in the sauerkraut, onion, and hash browns. Spread out the mixture in the prepared baking dish.
4Bake for 15 minutes.
5While the casserole is baking, combine the cornflakes and melted butter in a medium bowl.
6After the casserole has baked for 15 minutes, spread the cornflakes over the top and return to the oven.
7Bake for 15 minutes more, or until the casserole is bubbly and the cornflakes are crispy and golden.
8Remove from the oven and let rest for 5 minutes before serving.
9Leftovers will keep in an airtight container in the fridge for up to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.