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Recipe

Healthy Hashbrown Casserole

Sauce Ingredients 1 Cup Soy Milk, unsweetened 3/4 Cup Nutritional Yeast 1/3 Cup Cashews 1 Tablespoon Dijon Mustard 2 Tablespoons Lemon Juice 1 Teaspoon Smoked Paprika 1/4 Teaspoon Cayenne Pepper 1 Teaspoon Salt Fresh Black Pepper to taste Casserole Ingredients 1/2 Cup Onion, chopped 1/4 Cup Celery, chopped 1/4 Cup Carrot, chopped 2 Tablespoons Garlic, minced 1 pound Frozen Hashbrowns, thawed, oil free 5 Kale Leaves, stems removed and chopped 1, 15 ounce can Garbanzo Beans, rinsed and drained 1 Cup Walnut Suasage

Serves
0

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Ingredients

Sauce Ingredients

  • 1 Cup Soy Milk unsweetened
  • 3/4 Cup Nutritional Yeast
  • 1/3 Cup Cashews
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Teaspoon Salt
  • Fresh Black Pepper to taste

Casserole Ingredients

  • 1/2 Cup Onion chopped
  • 1/4 Cup Celery chopped
  • 1/4 Cup Carrot chopped
  • 2 Tablespoons Garlic minced
  • 1 pound Frozen Hashbrowns thawed, oil free
  • 5 Leaves Kale stems removed and chopped
  • 1, 15 ounce can Garbanzo Beans rinsed and drained
  • 1 Cup Walnut Suasage

Instructions

  1. Preheat oven to 350 degrees.

  2. Place sauce ingredients in blender. Blend at high speed until smooth. Set aside.

  3. Place a few tablespoons of water in a non stick pan over medium heat. Once water starts to sizzle, add the onion, celery, carrot, and garlic.

  4. Water sauté until soft and fragrant, 5-7 minutes. Add more water if necessary to prevent sticking.

  5. Place the hashbrowns, kale garbanzo beans, and walnut sausage in mixing bowl.

  6. Add veggie sauté, and sauce to mixing bowl.

  7. Combine all ingredients, and pour into a 9x13 baking dish.

  8. Bake uncovered for 45 minutes.

  9. Let cool for 10 minutes! ????