Monday, November 18, 2013

Vegan Hash Brown Casserole

Vegan Hash Brown Casserole

1 package Hemp & Sage Sunshine Burgers (3 patties)
2 C. Chopped Bell Peppers (top left photo)--We use 1 bag of organic
 frozen mixed bell peppers
1-16 oz. packed of Alexia frozen hash brown potatoes 
1 package organic frozen mixed vegetables
1/2 package of Daiya Cheddar "Cheese"

*NOTE:  This recipe is Vegan because we are a vegetarian and vegan family.  However, if you desire, you can replace some or all of these ingredients with the products of your choice, but we hope you don't!  This recipe is DELICIOUS as-is, whether or not you eat meat and dairy.


Preheat oven to 375 F.

Let veggie burgers partially thaw.  Break into bite-sized chunks and spread in a 1 1/2 quart, 
lightly greased casserole dish.  Put a generous layer of your favorite 
organic ketchup on top of the burgers.

Saute the peppers in a frying pan until tender.  Turn heat to low and add the potatoes.  Add salt and pepper to taste, and break apart the frozen potatoes. (top right photo)  Stir in 1/2 bag of 
Daiya cheese and set aside.

Layer one bag of frozen mixed vegetables to the veggie burgers in the casserole dish.  (I boiled the veggies briefly on the stove top first, then drained them well.)  
Next, add the potato/pepper mixture on top. 

Bake uncovered until top is browned, approximately 25-30 minutes. 


**If you try this recipe or any others that we post on our blog, we'd love to hear back from you!** 

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