Creamy Hash Browns with Tempeh

Creamy Hashbrowns with Tempeh

I used to LOVE going to restaurants for breakfast. Maybe it was the smell of all that delicious food on an empty stomach, or nostalgia because breakfast out happened most when I was traveling. Either way, those outings were always special for me. Unfortunately, I live in an area that doesn't have restaurants with plant-based breakfast options on their menus, and I haven't had this meal outside of my own kitchen in years. Out of the longing for restaurant style breakfast, I came up with this recipe for a hearty, creamy, hash browns.

Preparing the potatoes for this dish in the morning might seem daunting, so for a quicker option, pick up some frozen hash browns ahead of time. This recipe also calls for Cauliflower Bechamel Sauce, and is a good way to use up any leftovers if you have made the sauce recently. If you don't have any in the fridge, I suggest that you make the sauce the night before to speed up the prep in the morning. The rest of the dish comes together fast, and the hardest part is waiting for it to finish baking. 

Creamy Hash Browns with Tempeh

Creamy Hash Browns with Tempeh

Yield

Makes 4 servings

Prep time

Active time:

Total time:

How it's made

Note: If you don't have Cheesy Vegan Béchamel Sauce in your fridge, make it the night before.


Preheat oven to 375°F (190°C)

5 cups frozen hash browns, or make your own using 1½ lbs of potatoes

 

If making your own hash browns, peel and shred potatoes, and rinse under running water until water comes out clear. Dry with paper towels until completely dry.

 

1½ cups Cheesy Vegan Béchamel Sauce

 

Place potatoes and all other ingredients in a large bowl and mix well. Grease 11x14 inch baking pan with 1 tbsp vegan margarine and pour the potato mixture into it. Bake covered for 30 minutes, then uncover and bake for 10-15 minutes more until top becomes slightly brown.

1½ cups mushrooms, sliced

1 package Maple Bacon flavored tempeh (or any other flavour of tempeh), cut into cubes

½ cup vegan margarine, melted

½ yellow onion, chopped

2 cups of your favourite vegan cheddar cheese-alternative, shredded

1 tsp red pepper flakes (optional)

½ tsp salt

¼ tsp pepper

Helpful tips

This dish can be stored in the fridge for 2 days. To reheat, place in an ovenproof dish and warm-up at 400°F (200°C) for 10 minutes.

Serve with your favourite toast.