Dairy Free Hash Browns Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup chopped onion (1/2 medium)
• 1 cup sliced mushrooms (about 6 mushrooms)
• 1 (12 1/3 ounce) box firm silken tofu (mori-nu)
• 1/2 cup soymilk (unflavored or plain)
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce (optional)
• 5 cups frozen shredded hash browns, thawed
• 4 slices soy mozzarella cheese (tofutti)
• 1/2 cup chopped fresh parsley (to garnish)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 spray a 11 x 7 pan with nonstick spray.
• 3 in a frying pan over medium heat saute the onions and mushrooms in the olive oil until lightly browned.
• 4 while vegetables are cooking, in the bowl of a food processor combine tofu, soy milk, nutritional yeast,cornstarch, baking powder,salt, pepper, worcestershire and tabasco, process until smooth.
• 5 remove the pan with the sauteed vegeatbles from the heat, stir in the hash browns and then the tofu mixture. pour into the prpared pan.
• 6 bake for 1 hour or until browned. add the soy cheese slices to the top and return to oven until soy cheese is melted.
• 7 cut into 4 rectangles and serve sprinkled with the fresh parsley.