Cheesy Vegan Breakfast Potato Casserole

16 February 2024 Bookmark0
This tacky Vegan Breakfast Potato Casserole studded with crunchy golden spuds and chewy vegan sausage, all in a creamy, cheesy cashew sauce, offers lots of flavor and vitamins to get your weekend off to a fantastic start. you may make this healthful and delicious — and easy — recipe in advance of time and pop it into the oven half-hour before serving. 

A savory breakfast like this cheesy Vegan Breakfast Potato Casserole gets me away from bed and raring to head even on a Saturday morning. Which gives you an concept of simply how scrumptious it's far, because I’m the gal that hits the snooze button five times earlier than i can open an eyelid.

Cheesy Vegan Breakfast Potato Casserole
Cheesy Vegan Breakfast Potato Casserole

What makes this a healthful vegan breakfast casserole is the delicious element listing, made in general of staple pantry components.

HERE IS THE LIST OF INGREDIENTS YOU NEED TO MAKE THIS EASY CHEESY VEGAN BREAKFAST CASSEROLE:
Onions
Garlic
Parsley
Olive or another vegetable oil
Potatoes
Italian sausage, vegan of course
Cashews
Onion powder
Garlic powder
Nutritional yeast
Sage
Salt
Ground black pepper

Cheesy Vegan Breakfast Potato Casserole

INGREDIENTS:

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp parsley, chopped
  • 1 tsp olive oil or any vegetable oil
  • 3 medium red or yellow potatoes, cut in a 1-cm dice
  • 4 links vegan Italian sausage (approx 14 oz), crumbled or sliced thinly
  • 1/2 tsp red pepper flakes
  • Salt to taste

For the cheesy sauce:

  • 3/4 cup raw cashews, soaked for at least 30 minutes in 1 1/2 cups water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 tsp dry sage
  • Salt and ground black pepper to taste

INSTRUCTIONS:

  1. Make the cheesy sauce by combining all ingredients and blending into a really smooth paste. Set aside.
  2. Place the diced potatoes in a microwave-safe dish and add 1 tbsp water. Cover and nuke on high for five minutes or until potatoes are tender.
  3. Preheat the oven to 350 degrees F.
  4. In a large skillet, heat the oil. You can do this in a 10-inch cast-iron skillet or any skillet that can go from the stove to the oven, to reduce cleanup.
  5. Add the onions, garlic and parsley to the oil. Season with salt and ground black pepper and saute, stirring, for five minutes over medium heat or until the onions are soft. 
  6. Add the sausage and potatoes and continue to cook, about five minutes. Check seasoning and add more pepper and salt if needed.
  7. If you are using a cast iron or a stove-to-oven skillet, arrange the potato mixture in an even layer and pour the cheesy sauce over it evenly. If using a baking dish, like I did, transfer the potato sausage mixture to the baking dish and pour the cheesy sauce on top.
  8. Transfer the skillet or baking dish to the oven and bake 30 minutes or until the top starts to lightly brown. Switch to the broil function on your oven and broil for another five minutes on the highest setting, or until gold-brown spots appear on the potatoes and cheesy sauce.
  9. Remove from the oven, garnish with more parsley if you wish, and serve hot or at room temperature.

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