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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
Sauce Ingredients
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1
Cup
Soy Milk
unsweetened
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3/4
Cup
Nutritional Yeast
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1/3
Cup
Cashews
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1
Tablespoon
Dijon Mustard
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2
Tablespoons
Lemon Juice
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1
Teaspoon
Smoked Paprika
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1/4
Teaspoon
Cayenne Pepper
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1
Teaspoon
Salt
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Fresh Black Pepper to taste
Casserole Ingredients
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1/2
Cup
Onion
chopped
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1/4
Cup
Celery
chopped
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1/4
Cup
Carrot
chopped
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2
Tablespoons
Garlic
minced
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1
pound
Frozen Hashbrowns
thawed, oil free
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5
Leaves
Kale
stems removed and chopped
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1, 15
ounce
can Garbanzo Beans
rinsed and drained
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1
Cup
Walnut Suasage
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Preheat oven to 350 degrees.
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Place sauce ingredients in blender. Blend at high speed until smooth. Set aside.
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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.
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Water sauté until soft and fragrant, 5-7 minutes. Add more water if necessary to prevent sticking.
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Place the hashbrowns, kale garbanzo beans, and walnut sausage in mixing bowl.
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Add veggie sauté, and sauce to mixing bowl.
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Combine all ingredients, and pour into a 9x13 baking dish.
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Bake uncovered for 45 minutes.
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Let cool for 10 minutes! ????