I wish I had a cute story behind this not-so-cute dish, but the truth is that I saw a hash brown casserole recipe online and wanted to fat-free veganize it. So I did. I threw out all the butter, the cheese, the sour cream, the cream of chicken-parts soup, as well as the corn flakes on top, and what I had left was a package of hash brown potatoes–and the need for a really good sauce. So I turned to my favorite cheesy sauce, which can magically transform even the most mundane ingredients into instant comfort food.
As you know, I can’t resist the impulse to turn side dishes into one-pot meals, so I chopped up some kale and added a can of chickpeas, which resulted in one of the least attractive casseroles I’ve ever seen (and casseroles aren’t generally known for their beauty). But it tasted rich and comforting, with less than half of the fat of the original (even though my servings are much larger) and none of the cholesterol. And as an added bonus, it’s gluten-free!
Healthy Hash Brown Casserole
Ingredients
Sauce
- 1 1/4 cups water
- 1 cup plain sugar-free non-dairy milk
- 3/4 cup nutritional yeast
- 1/4 cup raw cashews or 2 tablespoons tahini optional
- 3 tablespoons potato starch or cornstarch
- 1 1/2 tablespoons lemon juice
- 1 - 1 1/2 teaspoons salt omit for low-sodium diets
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/8 - 1/4 teaspoon cayenne pepper optional
- black pepper to taste
Casserole
- 1 large onion chopped
- 3-4 cloves garlic minced
- 12 ounces kale stems removed and leaves chopped
- 16 ounces frozen Southern-style hash brown potatoes thawed (see notes below)
- 1 15- ounce can chickpeas rinsed and drained
Instructions
- Preheat oven to 350 F. Oil a 11x9-inch baking dish.
- Place sauce ingredients in blender and blend at high speed until smooth.
- Heat a large, deep non-stick skillet or wok over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. (Add water by the tablespoon if needed to prevent sticking.) Stir in the garlic, kale, and 2 tablespoons of water; cover tightly. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
- Add the sauce, hash browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken.
- Pour into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until casserole is set (no longer liquid in the middle), 10-15 minutes. Serve hot.
Recipe Notes
To make a more traditional style casserole, leave out the kale and chickpeas and use a 32-ounce package of hash browns instead.
Be sure to buy diced hash browns with no oil added. They should contain about 70 calories and no fat per serving. If they aren't available, peel and cut regular potatoes into 1/2-inch cubes.
Nutrition, per serving, without cashews or tahini: 209 calories, 21 calories from fat, 2.6g total fat, 0mg cholesterol, 489.6mg sodium, 764.1mg potassium, 37.3g carbohydrates, 8g fiber, less than 1g sugar, 13g protein.
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Enjoy!
Michele says
This sounds really tasty and easy, and I think it’s pretty!!!
Mary says
I don’t know about anyone else, but I find the picture and the description about this casserole very appealing and appetizing! You are a wizard at taking simple ingredients and putting them together to make something fantastic!
jon p says
I don’t buy hash browns so, to substitute home made, would I cook up a batch and weigh or use the pre cooked weight?
Susan Voisin says
Just cut them up and weight them. They cook in the casserole.
Kathryn says
WHAT?!?! This looks delish. Can’t wait to finish up my potato and kale enchilada casserole so I can make this next.
What would be the flavor difference if I leave out the cashews and tahini?
Susan Voisin says
Thanks! i was afraid it had looks that only a mother could love. 😉 It’s just a touch richer and creamier with the nuts, but you can safely leave them out.
ManriqueGaby says
I love the video!
tricia says
OMG! I am totally making this for breakfast this weekend. LOVE IT! And I honestly think it IS kind of pretty. 🙂 Thanks again!
tricia says
OH and thanks for that shucking Kale video! I should now be able to do it in no time at all. I never knew you could do it like this – but just FYI….clicking on the pic does not stop it, at least it doesn’t on my computer!
Abby says
I think it looks delicious and beautiful, and I’m guessing most of your readers will feel the same way! I don’t eat flour or added starches like potato/cornstarch, so I’m pondering making this with a different cheez sauce recipe that doesn’t call for them.
Susan Voisin says
Well, it’s easy to replace the starch with cooked potato (the recipe doesn’t call for flour). You could try another sauce, but you’d be missing out on a great one! 😀
jodye @ chocolate and chou fleur says
What a great meal, all in one dish! I love kale with potatoes, and I’m sure that hefty dose of nutritional yeast makes it so savory and cheesy. I’m going to have to give this a try!
Abby @ The Frosted Vegan says
Yum!! I love that this has kale as well, count me in!
Deborah Saas says
Love this casserole idea!
marcia gemler says
Made this tonight—- soooo good! I used cubes of fresh white and sweet potatoes, added some diced vegan sausage, added chopped red peppers. Definitely a keeper!
Kelly says
Made this for dinner tonight! I added some green peppers but otherwise stuck to the recipe. It was really tasty, and my husband and 2 year old liked it too!
Pam says
This does not look bad at all – in fact it looks very yummy to me. I’m definitely going to try this recipe. Wonder if I can halve the quantities to not make so much…Thanks Susan 🙂 Love your little video clip…
WaterDragon says
I guess I won’t be the first to say – That looks delicious! It’s not ugly at all, and I’m definitely gonna try it.
I’ve seen Ann Esselstyn shuck kale, and it’s a neat trick. Nonetheless, I’m frequently too lazy for even that and will often buy it by the bag at Trader Joes. How much weight do you think in that case? 6 – 8 oz? Or about how many cups once it’s chopped?
Susan Voisin says
I didn’t measure it in cups, but I’d guess the stems weighed about 4 ounces, so 8 should do it.
WaterDragon says
Just came back to report that this was just as delicious as I expected it to be – more even. Thanks!!!
Cathy says
I’ve always wanted to try a nutritional yeast cheese sauce! My question is: can this dish be frozen or does that mess up the consistency of the sauce?
Susan Voisin says
Freezing shouldn’t affect the sauce. It will probably freeze fine.
CLEvegan says
Can you shuck dinosaur kale the same way?
I have found that chopped kale keeps better than kale left on the stalk. I rinse it, cut off the stem, chop the leaves, spin them in a salad spinner, and put them in a gallon size baggie with a paper towel for 24 hours to absorb any excess water. After removing the paper towel, the kale stays crisp and fresh for a week.
Marty says
Where can you find smoked paprika? I haven’t found it at any grocery store! This looks yummy!
Susan Voisin says
If there’s a TJMaxx or Marshall’s in your area, check there. They sometimes have it for a good price. I’ve been buying it online, at The Spice House, for so long that I’m not sure if my local grocery store carries it now.
Katie says
I found smoked paprika at Target.
cathy says
I order mine on line from Penzy’s. It has the best smoked paprika ever! I love it on everything.
Sarah says
Actually, that looks gorgeous. Yum. Will be trying this one.
Twila Smith says
I enjoyed your description of adapting a recipe and only being left with the potatoes as a new starting point. So true. Love the addition of kale (of course, I love just about anything with kale). I’ve prepared something similar, adding some smoked tempeh. It also lends itself well to substituting chopped cauliflower for some of the potatoes. Now I think I might need to try this with sweet potatoes …
Susan Voisin says
Ah, you read my mind about the cauliflower! I wanted to use half cauliflower and half potatoes, but alas, I was out of cauliflower. But I did have kale, so that’s how this combination came about.
Erin says
Certainly looks delicious to me!
moonwatcher says
Hi Susan,
I agree with everyone else that this looks lovely and delicious! I really enjoyed the kale shucking video as well! I will have to make this sometime. I liked reading the extra touches people added in, especially the cauliflower. And I, too, loved how when you took all the traditional stuff out you were left wtih the potatoes! Thanks for another great and healthy comfort food choice!
xo
moonwatcher
Eric says
Just made this casserole and it was easy and came out great. I love casserole recipes…I can prepare it on the weekend and then have several meals for the following week. This recipe provides a nice foundation for many variations that I am sure to try. Thanks Susan for the recipe!
Megan says
We’re in the middle of the blizzard and hunkering down with a big batch of this tonight and it is PERFECT comfort food!! Just wanted to say I used frozen chopped kale and it worked really well. My only tip would be add it last to the pan since it won’t wilt. Next time I’m trying sweet potato!
Connie Fletcher says
Me too, Megan….Vermont here….LOTS of snow!!! And perfect timing for a comfort food like this potato and yumminess casserole! Thanks, Susan!
Vegan Radhika Sarohia says
This looks stellar…gonna try a low-carb stove-top cauliflower version of it soon:)
Dawn says
Yum! Potatoes are Comfort Food 101 for me and this looks like a new and healthy way to enjoy them. I sometimes see these frozen potatoes on sale for great prices. So they will be good to have in the freezer for this recipe. Thanks!
Stacy says
Susan, Yum! I have been in a casserole mood too. I love how they warm up the home and smell wonderful! I created something really similar last weekend, only I used brown rice, frozen spinach & okra, adzuki beans and an onion-mushroom (coconut) cream sauce. I will try your version this weekend! I am so greatful for your blog!
Werner says
Great dish, rich and satisfying…better than any vegan mac and cheese I have tried. So happy to find a basic, delicious and nutritious go-to dish for potlucks and the grandkids….not to mention chilly Saturday nights 🙂 Thanks so much, your recipes are so real!
erin says
If anyone tries freezing this, please comment and let us all know how it goes. Thanks for another wonderful recipe Susan 🙂
Vibeke says
I made this recipe the day you posted it and my family loved it! I will definitely be making it again.
Laurel says
I enjoy all of your recipes. Just wondering… I have rainbow chard in my frig right now and just bought organic potatoes. Can I substitute kale for the chard? Any advice on using “fresh” potatoes instead?
Susan Voisin says
Sure! You can use any greens you like and any potatoes, too. Just cut them into 1/2-inch cubes.
Brenda says
Just made this tonight, and WHAT a delicious, filling casserole!!
Just to let everyone know that grated potatoes will work just fine, as well as cubed. I had a bag of “Simply Potatoes” brand Hash Browns. These are the ones in the green bag that are refrigerated, not frozen. I find them where the butter, margarine, cheese, etc are in the grocery store. Oil free, and since they are not frozen, you don’t have to thaw them. Picture:
http://bit.ly/VOxq5y
Anyway, they come in 20 ounce bags, so I just made 1 1/2 times the cheese sauce, upped the kale and bean amounts slightly, and baked in a 9×13 pan.
Thanks Susan, for another fantastic recipe!!
Flo brown says
Love this recipe even while watching carbs!
Louise Placek says
So, just wondering, did you leave the miso out of the sauce recipe for a reason? I like the sauce with the miso. Makes it deeper in flavor.
Going to make this today for lunch! Yum!
Susan Voisin says
I was just trying to use fewer ingredients to simplify the sauce a little, but by all means, add the miso if you want to. It does add a depth of flavor that salt doesn’t.
Molly says
I made this last night and it was incredible! My only complaint is that there were no leftovers; we couldn’t stop eating it. I’m going to add some butternut squash cubes the next time I make it, due to popular demand, which will be soon.
Randi says
This is beautiful and delicious! So hearty and cheesy! I would love to try this with broccoli and mushrooms, too. I made it in a 9 x 13 pan and the cooking time was perfect. It went great with some grapefruit and Apple Upside Down Baked Oatmeal Cakes from http://www.bashfulbao.com/2012/12/apple-upside-down-baked-oatmeal-cakes/#comment-2593. Thank you!
Ainsley says
I’ve made some amazingly delicious food from your site, and this has made my top 5 list for SURE. It’s easy, healthy and so so so yummy.
Kim says
My spouse doesn’t like nutritional yeast, unfortunately. Do you think the sauce with still work if I use real shredded cheddar instead? I’ve tried the Daiya cheddar and he doesn’t like that either. Thanks.
Susan Voisin says
I haven’t cooked with dairy cheese for 19 years, so I’m not a good person to ask! I would think you could shred it and add it to the sauce as it heats, but you might be better off following a nonvegan recipe.
Kate says
Your recipes are always so great! I’m doing a series on kale salads for my blog this week and would appreciate your input. (And maybe a shout out?)
I’ve followed you for years! Stay well!
bkstrength.wordpress.com
Rachael says
We have a winner! This is the first vegan meal I have made in 3 years that my son (now 11) has willingly eaten seconds! I took out the chickpeas and put in vegan sausage since no one in my house likes chickpeas but me
Thanks so much Susan!
Robyn Clark says
I definitely want to try this recipe but have been unable to find hash browns without oil, so I’d like to substitute with potatoes. How many potatoes would I need for 16 ounces of hash browns?
Susan Voisin says
It really depends on the size and type of potato. Can you weigh them at the store when you buy them?
Jen says
I used 16 oz of raw potato and it came out fine 🙂 This made the perfect amount for my Scanpan casserole dish for my toaster oven. I am looking forward to trying variations – mushrooms, cauliflower, artichoke hearts, spinach….the possibilities are endless…the sauce is so delicious! There was mention of miso above…how much miso would replace the salt? I also have some dehydrated shredded potatoes in the pantry…I might try that next time too 🙂
Robyn Clark says
So I cut 2 medium potatoes and then measured, and it came to about 3 1/4 cups. I made the casserole and I love it, thanks!
wendy (healthy girl's kitchen) says
Made it. It was delicious! We enjoyed it for days. I happened to have bags of shredded hash brown potatoes just screaming to be used up in my freezer, so I used them. It worked fine.
Allison says
I just wanted to say that I made this for the first time today and it was a hit! My husband said it was the best casserole ever and he does not give that kind of praise often! We are doing ETL and your site is fabulous. Looking forward to trying more recipes.
evie says
Just made this (with my own variation) and it was delicious!
I’ve also tried to make many different vegan cheese sauces, and none of them came close to tasting good. It’s one thing I wasn’t sure I’d ever be able to find a vegan substitute for. But this vegan cheese sauce is amazing. Definitely going to use it in other dishes.
Anita Lauro says
I made this yesterday for a vegan potluck and it was a big hit! Several people mentioned it was their favorite dish of the evening and asked me where I got the recipe from. I, of course, directed them here! 🙂
heidi says
Ditto from our family: our kids rated this 9 3/4 out of 10. (People new to this way of eating take note: this is after 3 years of eating this way. My kids are 8 and 10. It’s really just been this year that we’ve turned a corner and that they eat plant-based food (beyond veggie burgers and veggie (well, okay, fake cheese) pizza). Take heart!!
They LOVED this one and so did I. Only differences: I used white beans (we don’t like chickpeas) and I didn’t thaw the potatoes. It still worked just great! Next time I’d love to try sauteed mushrooms and/or broccoli like another commenter suggested. I might even be brave enough to take it to a muggles-and-wizards potluck. Thanks again!
Annie says
I think this looks beautiful and delicious. I can’t wait to make it!
moonwatcher says
Hi Susan!
I just want to add my voice to the chorus that is singing the praises of this casserole. I made it last night and it is wonderful. I used red kale, and a leek instead of the onion that I needed to use up. Also chopped a parsnip that I had on hand in with some yukon golds (no Southern style frozen hash browns at this northern co-op :)).
All came out yummy. What comfort food on a Februrary week night. I am looking forward to leftovers!
Thanks,
xoxo
moonwatcher
vegjeri says
This was so delicious! I used regular paprika in the sauce because I don’t always care for the smoked flavor. I love the suggestions for cauliflower, peppers, soy sausage and will try those some time.
Jess says
Made this for dinner tonight and 15 month old loved it! I made it with southern style shredded hash browns because thats what I had but followed all other directions to a T. Delicious!
Thanks!
Mary H. says
Made this for dinner last night and it was delicious! Thanks for sharing!
jean charette says
This was fantastic!
theresa says
I made this last night for dinner! We loved it, it is fantastic! I am wondering if that is a sauce that would work for baked mac and cheese? I am going to be making this a lot with different ingredients! Thank You so much for the wonderful recipes!
Susan Voisin says
I’m so glad you liked it! Yes, the sauce is almost the same as the one for my mac and cheese, and it does work well if you bake it. See the link near the top of the post to find the mac and cheese recipe.
Jill says
This looked so good I ran to the store to buy the needed ingredients. Just finished I nice serving. Absolutely delicious. I will serve this for others. It was wonderful. My only comment is the prep time was a lot more than 15 minutes. Note I did sprinkle a little mozarella daiya on top but realize after eating it that t wasn’t necessary. Thanks for this fantastic recipe
Sarah Z says
I made this last week and it was absolutely delicious! I used diced red potatoes instead of of frozen potatoes. I also amped up the kale and doubled the amount of chickpeas to make this eat as more of a meal than a side dish. The cheese sauce was perfectly seasoned and was a perfect complement in taste against the other ingredients. Thank you Susan for another fabulous recipe. I’ve made about 30 different recipes of yours and I have yet to be disappointed! You’ve turned me into quite a chef and I look forward to continuing to try more of your recipes.
Esther J says
Wow, Susan, this is the creamiest, pseudo-cheesiest dish I’ve had since becoming a low-fat vegan over a year ago! It was delicious and such a welcome comfort on a blustery winter night.
Thanks! 🙂
Sarah says
Delicious! Just made this recipe tonight for dinner and it was a hit with my husband and I. Followed the recipe just as it says and cubed up organic baking potatoes instead of frozen hash brown potatoes and they cooked up perfect in oven. I plan on making this again when we have company over for brunch. Thank you for posting this and other great recipes!
Janet says
This is a fantastic recipe. I have made it a couple of times and it is definitely company-worthy. Absolutely yummy. I add crushed red pepper and I think a bit of vegan sausage would be really good in it as well. Made it once with the cashews (no tahini) and without and it doesn’t make any difference in the deliciousness. Also, instead of frozen hash browns, I used Simply Potatoes Southwest Style fresh hash browns that you get at the supermarket. Therefore, homemade would work great for those who are wondering. Hubby’s new favorite!
May says
Loved the mini video, never thought about doing this way.
Candy says
Mmmm so delicious. I made it for my mother and I and we absolutely loved it!! 🙂
Denise says
This was excellent and versatile! Thanks!
Ellie says
Great recipe, I just took the foil off and can’t wait for it to finish. The bite I just had was delicious, and the sauce is already so cheese-like (this is my first effort at vegan cheese sauce). Thanks for the recipe!
Marie says
This was the first recipe I’ve tried from your blog and I LOVED it!
Are there other recipes that use this cheesy-like sauce?
susan says
Hmmm…I might try this with sweet potatoes and some other kind of bean since my husband hates chickpeas. (??) Maybe some small white beans like navy? Thanks for posting, and I agree with the others – it’s actually quite pretty.
Brenda says
I’m going to make this for Sunday brunch! Looks delicious.
Allison says
WOW! We ate through this in 24 hours. I was packing my lunch this morning looking for the big glass dish in the fridge but it was missing because my husband ate most of it and put the rest in a tiny bowl. Yes, it was that good. I had expected it to last at least a few days!
I’m not always a big fan of chickpeas, so I used a different white bean and also added a few spoonfuls of miso. A great brunch dish for sure! Or dinner or lunch :). Thanks Susan!
Shari says
I just made this and used plain, oil-free frozen shredded potatoes and it worked out beautifully. This is incredibly yummy! Thank you Susan!
Jenn says
could I use frozen Kale instead of fresh. Were we live currently the only two dark greens that are fresh are bagged spinach and Bok Choy. I’ve been craving fresh kale for about 5 months, but the store did just start carrying frozen kale, collards and mustard greens. Beyond excited about that even though they are frozen. . This recipe looks so good.
Susan Voisin says
Yes, but try thawing them and then squeezing out the water first.
Becca says
I live alone so casseroles are my go-to for weekly dinners. I made this one weekend and it was so good I had to make it again the next. Since I’m not a fan of chickpeas I substituted cannellini beans, and I’m pretty sure I doubled the kale because I love the stuff, and it was so delicious. I rarely post comments on blogs but I had to thank you for this recipe!
Kbtheology says
I just made this and I think it tastes really good! Next time I’ll probably leave out the chickpeas and do some cauliflower in with the potatoes. The chickpeas just kinda seem like they don’t belong for some reason. But thank you for the recipe! I was craving some au gratinish casserole and this hit the spot! Omni boyfriend enjoyed it too. :]
Stephen says
I’ve never heard of a 9 x 11 dish. I guess 9 x 13 would be fine.
Corrie says
This looks delicious! Quick question, do you think it would hold up if put together the night prior and baked the following morning? I’m thinking it would be a great recipe for when entertaining people for brunch. I can’t wait to try it!
Susan Voisin says
I don’t see any reason why that wouldn’t work. Hope you enjoy!
Stephen says
This recipe has a TON of sauce. I’m not sure how you would get it like the picture (I did use shredded potatoes, because my Whole Foods does not carry cubed, but still). I guess I could use more thickener, but I don’t mind it being soupy.
Nora says
I just had to tell you, I finally tried this recipe last night, and it was amazing. I used spinach because that’s what I had, chickpeas and put some Sriracha on top. My picky 5 year old daughter ate a bunch, spinach and all! Will definately make this again, maybe for brunch?
http://healthyplantbasedfamily.blogspot.com/
Lauren Vaught says
Susan,
This was a fabulous recipe. Instead of kale, I used chopped chard and baby spinach. It’s a beautiful casserole and really flavorful. Thank you for all your inspiration and delicious recipes!
Sherri says
Just finished this for dinner. It was delicious! I used the tahini because I didn’t have any cashews. This recipe will go in my recipe files to be made over and over. Thank you!
Kim says
OMG, I made this over the weekend and it’s soooo goooood!!! I am going to try the “mac n’cheese” recipe that you have referenced in the blog post. My co-workers thought it smelled heavenly; she even asked me if it had butter in it! Thank you!
Danyell says
Wow! I found this recipe on Monday and finally got around to making it tonight. It was absolutely incredible! It was so easy to make (especially with my husband helping) and it was unlike anything else I’ve ever cooked, and we’re kale loving vegans! You have a new fan! I’ll be cooking my way through this entire site! Thank you so much!!!
Chessie says
Oh my goodness gracious, this one is a keeper! I just fixed this for a late lunch/early dinner, and it’s spectacular. My only changes were to use collards instead of kale (so I cooked the greens a little longer) and to cut up potatoes by hand, because that’s how I roll.
This goes on the “definitely fix again” list. Thank you so much!
Chessie says
Oh, and I used only 1/2 teaspoon of salt, and didn’t miss the rest of it at all.
Allison says
I tried your recipe and it is wonderful! My husband loved it as well and my two oldest sons ate it without complaining. The sauce is really good. Would it work for other recipes like macaroni and cheese or something that calls for a white/cheese sauce?
Susan Voisin says
Sure! You may want to check out my macaroni and cheese recipe, which uses a similar sauce: http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html
M.Miller says
This is sooo cheesie! My kids and hubs even liked it. Thanks for dreaming it up!
Alta says
If you don’t have the frozen hash browns and use regular potatoes, do they need to be cooked first (as in leftover baked potatoes)? Thanks!
Siam says
Love this recipe. Very tasty. Made it exactly as the recipe said.
bbhowell22 says
This recipe is fantastic! I had some baby yellow potatoes so used these instead of the frozen hash browns. Made it again with white potatoes; also wonderful. Hmmmmm…think I’ll make this again tonight! Thanks for a great homey and satisfying recipe.
Lisa says
This recipe is da bomb, the whole family loves it including my 16 year old permanently sad that we went vegan son. It has evolved a bit as I’ve made it so many times. I put a bag of frozen hash browns into a large mixing bowl (I can get no oil ones) then I chop up kale and or broccoli in the food processor until it’s very fine, add it to the potatoes then pour the cheese sauce over it, stir it up then pop it into the pan to bake. As for the sauce, I up the amount of cashews to half a cup, leave out the turmeric and cornstarch and use canned roasted red peppers which gives it a gorgeous orangey color. And I don’t cook the sauce either, not needed.
Pamela Wright says
I made this casserole last night and it is CRAZY GOOD!!! The potatoes, chick peas and kale work perfectly together and the sauce is out of sight! I’m a terrible cook, and even I couldn’t mess this one up.
April says
Can I prep this the night before and cook it the next morning??? Thank you!
Susan Voisin says
Yes, it should do fine if made ahead.
Tara G. says
This is delicious! I can’t even begin to describe! Total comfort food on this icy day. It is fabulous and my first time making a cheese sauce. Thank you!!!
Alison says
Loved, loved, loved this! I used a bag of pre-chopped kale (picked out the ribs that remained), cashew milk, tahini since more cashews would have been overkill, and white beans since I didn’t have chickpeas. I also used oil-free shredded potatoes since my store didn’t have the other kind and I didn’t feel like chopping potatoes. This was just awesome! Thank you for sharing the recipe! I am going to add mushrooms to the mix next time I make it…perfect meal! 🙂
Amanda says
This looks really good, but I don’t care for chickpeas. Would I be able to use rice or quinoa instead? If so, would I cook it first then add to casserole to bake or add it uncooked? Thank you. Btw, love your recipes and blog!!
Susan Voisin says
Thanks, Amanda! Yes, if you substitute any grain for the chickpeas, it should be cooked first. Personally, I would just increase the amount of potatoes rather than add anything else.
dawna says
Hi! I’m a long time lurker on your blog and have made several of your recipes that I just love. I just found this one last week (somehow missed it last year I guess!) Anyway made it and loved it and bought all the ingredients to do it again this week, but I have a couple of questions:
1) The lemon – I forgot to buy one! Would it be OK without it or do you think the lemon is necessary for a reason (contrasting with the kale flavor or something?)
2) My husband and I aren’t huge fans of the nutritional yeast flavor generally. Knowing that, I cut the nutritional yeast back in this recipe a bit before I made it, but it was still a bit too nutritional yeasty for our tastes. But we still liked the dish! How much do you think the nutritional yeast could be cut back before it makes the sauce too dull and/or would you add some other spices or flavors to make up for it?
We really enjoyed the casserole and I’m a little nervous to mess with the flavors too much on my own 😀
Bridget says
Hi Susan,
Just wanted to let you know that I made this for my work department’s healthy eating potluck today and it was a smashing success. People were stunned it didn’t contain any “real” cheese. Thanks so much!
Best,
Bridget
Claire says
I’ve just made this and am eagerly awaiting it to be cooked! I used raw diced potatoes (not peeled – life’s too short 😉 ) and only had 7oz kale, so topped up the green with half a small head of broccoli, roughly chopped smallish. Husband wasn’t keen when he saw it in the pan (he is a committed carnivore but will often like things if I dont tell him what’s in them… lol….), but he just said it smells good as it cooks 🙂 If I like it then next time I will use some white beans not chick peas as he doesn’t like chick peas, and add button mushrooms. I think he would like it as an accompaniment to something meaty. Stepson is another matter…. but I’m working on him lol. Thanks for all the wonderful recipes – I am newly *almost* vegan, and have to be low fat so I was so glad to discover your site. I’m constantly Pinning things but this is the first time I will have made anything 🙂
Claire says
PROPERLY DELICIOUS! Omg yum yum yum. I could eat the whole dish 😀 I love it…. Thank you!!!! xx
Larissa says
I followed this recipe exactly and it turned out so delicious! I’ve never had anything like it. I was shocked by how rich and creamy, yet low fat (and vegan) it was. This has definitely been added to my recipe collection. Thanks Susan!
Katie says
This was so good! We added bell peppers and lots of crushed red pepper on top! Thank you. Susan, are you on Instagram?
JCB says
Susan, this sounds so good. I have to bring a casserole to house party dinner the next night in another city. I will need to make it the day before since we leave early in the morning. Does it reheat well in the oven (not dry out) or should I assemble it the day before and defer baking until the next evening? It will be refrigerated during travel.
Thanks for your fabulous recipes.
Susan Voisin says
I haven’t prepared it ahead like this, but my instinct says to put it together the day before but don’t bake it until just before you serve. I hope everyone enjoys it!
Amy says
You are right on the dot. We make this every year for Christmas breakfast (and about 80 other times a year too lol) and I make it a day or two ahead of time and then leave it covered in the fridge. Before you bake it, add about 1/8-1/4cup water lightly drizzled on the top if you want it to be a moist.
And just so you know, for everyone who asks about subs, the recipe is very versatile and you can make this with almost anything provided you keep the sauce base the same and proportions about the same (extra tbsp or two of starch for “wet” veggies like tomatoes). I’ve made it with squash, sweet potatoes, turnips, with a Mexican flare, with a more Italian flare (fennel and basil), with tomatoes, broccoli, crumbles, and chili peppers.
Willow Moon says
This sounds delicious, especially with tahini or cashews. Anything with those ingredients, and I am in! I love that readers came back to comment on how it turned out. That always helps. I will have to try this soon…
shannon Litzgus says
Thankyou for this awsome recipe, we had so much kale this year and being a vegetarian its hard to find an alternative to “comfort food”.We love this recipe!
Maire says
Just wondering what you mean by nutritional yeast , the only thing I can think of is marmite disolved … What can you suggest I am in Ireland
Susan Voisin says
Nutritional yeast is different from marmite. You may be able to find it in Ireland. For more info, check out this article and do read the comments because people often tell where they find it in their countries: http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html
JoAnn says
I live in England and buy nutritional yeast online from Amazon.
Diane Maree says
12 ounces, 16 ounces – we’re in metric here. How many cups would this be please? Thank you.
Krys says
Thank you for such a great recipe! This was the first recipe I saw when I turned on the computer this morning and it looked so delicious I just had to make it.. DELICIOUS! Love your blog 🙂
Emily says
This was insanely, deliciously good – thank you soooooo much for this recipe!!! This will definitely make it into the regular rotation in my house!!!
Louistine says
I just finished cooking your Healthy Hash Brown Potatoes. They were slamming. Thanks for your wonderful recipes. I’m originally from the south and your recipes call to me. They are the most delicious I’ve found!!
salbers says
I’m on a mission to save the world from waste. Did you know that 35-40% of all supermarket vegetables never get eaten and are wasted? Disgusting. With that in mind, you’ll appreciate why I consider your kale leaves rape of their nutritious stems food porn. Diced and possibly cooked a bit longer, they are toothsome terrific in your casserole.
An ethnic food store I frequent employs ladies to stem and bag kale leaves for fussy shoppers. They give me their stems FOR FREE! I dice them and freeze them and put them into countless dishes. Imagine all that wonderful free fiber and nutrition. So, if you’ll feed me for free, I’ll send you my fedex account number and you can ship your stems to me.
Kelly L says
Hi!
This looks really good, but I have a question. You list each serving as 4.2 g of carbs, but 38 g of sugar – what is the total grams of carbs? Would it be 38? Or, 38 + 4.2? Thanks.
Susan Voisin says
The way it’s written can be hard to understand, but it’s 38g of total carbs and 1g of sugar.
Tyler says
When I want to “disguise” a casserole that’s not very good looking, I use a topping made of a couple TBSP of almond meal (ground almonds) and ground flax seed, and mix in some dried parsley or Italian herb mix (like Mrs. Dash). Are you allowed that much fat? It’s not a lot – and I spread it thin, but it does make it look better and those two things are healthy for the heart. Just FYI.
Neal Sims says
Susan,
You are the best. We have vegan cookbooks, fat free vegan cookbooks, Asian cookbooks, Indian cookbooks and we use your recipes more than anything else. When you send one out that I think looks interesting, I print it off and put it in a three ring binder. So actually, we now have a Susan Voisin cookbook.
Thank you for all you do.
Colleen says
Hi Susan,
Your recipe for Healthy Hash Brown Casserole is great! It is perfect vegan comfort food because it stands on its own as a great casserole. We love it with a green salad and a wedge of pita bread. I think the sauce is best using cashews and almond milk and love to make it with diced fresh potatoes.
Thank you for all the time you have devoted over the years to these recipes!
I think you are a culinary genius and wish you had a cookbook.
Colleen
anne davis says
Thank you for putting the recipe at the beginning of the page. Almost all recipe sites make you scroll down through thoughts, family photos, and all kinds of crap before getting to the recipe itself. Not a fan of that at all !