Hash Brown Breakfast Casserole (vegan IHOP Copycat!)

close-up of hashbrown casserole on a plate

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Hash Brown Breakfast Casserole (vegan IHOP Copycat!)

This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece ! (27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, brunch

Cuisine: American

Keyword: hash brown casserole

Servings:

Author: Vegan Richa

Ingredients

For the Soy Curl Steak and Veggie Mixture

4 ounces dry soy curls
2 cups vegetable stock or vegan beef-flavored stock
1 tablespoon vegan Worcestershire sauce
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
black pepper to taste
1 to 2 teaspoons steak seasoning or Cajun seasoning
1/2 cup sliced red onion
1/2 to 1 cup sliced mushrooms
1/2 to 1 cup sliced bell pepper a mix of red and green, or just red
salt and more black pepper to taste

For the Egg Mixture

15 ounces firm tofu
1/3 cup non-dairy yogurt or non-dairy cream, such as cashew cream
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon kala namak aka black salt/Indian sulfur salt
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 cup vegan cheddar cheese or more, to taste
1 tablespoon cornstarch optional
handful of spinach or other leafy greens, optional

For the Hash Browns

1 medium to large russet potato
1 to 2 teaspoons cornstarch
salt and pepper to taste

For Garnish

chopped green onion
pepper flakes
hot sauce

US Customary - Metric

Instructions

Make the soy curl steak and eggs.

Preheat the oven to 425° F and lightly oil a 9x11” baking dish or a similar size baking dish with about 1 teaspoon oil.
Measure out the dry soy curls. Heat the stock until warm, either in the microwave or in a saucepan. Add the soy curls and let them soak for 15 minutes. While the soy curls are soaking, sliced the vegetables and gather the tofu and remaining ingredients.
Once the soy curls are plump, drain them and lightly press to remove some of the excess moisture. Don't squeeze them out entirely, you just don’t want them dripping wet.
Transfer the soy curls to a bowl. Add the Worcestershire sauce, maple syrup, garlic powder, onion powder, steak seasoning or Cajun seasoning, and black pepper. Toss well to coat, and set aside.
Arrange the soy curls on one side of the oiled baking dish and the vegetables on the other side. Drizzle about 2 teaspoons oil over everything. Season the vegetables with salt and pepper. Toss the soy curls on their side of the pan and the vegetables on the other side. It's okay if they mix a little, but try to keep most of the soy curls separate, so they can crisp a little. Bake for 15 to 20 minutes.
Meanwhile, crumble the tofu in a bowl and mash it well. Add the remaining egg mixture ingredients, and mix and mash thoroughly. If you enjoy other flavors in your scrambled eggs, you can add those in, as well.
Once the soy curls are starting to crisp and the onions and peppers are starting to turn golden, remove the baking dish from the oven. Add the tofu mixture and a handful of greens, if using and gently mix it into the soy curls and vegetables. Return the baking dish to the oven, and bake for another 10 to 15 minutes.

Meanwhile, make the hash browns.

Wash the russet potato, peel it a little bit, and grate it using the large holes of a box grater. Transfer the grated potato to a kitchen towel, and wring out as much moisture as possible.
Place the grated potato in a bowl. Add the cornstarch, salt, and pepper, and toss to coat.
Heat a skillet over medium-high heat and add 1 teaspoon oil. Once the oil is hot, place small portions of the grated potato in the skillet so they touch and form one large hash brown. If there are holes, gently nudge the potatoes together with a spatula, but don't press them down.
Cook undisturbed for at least 3 minutes, until the edges are golden brown. Check the underside, then carefully flip the hash brown. Add another teaspoon of oil, and cook for another 3 minutes or so. You can lightly press it once after flipping. Transfer the finished hash brown to a cooling rack or a paper towel-lined plate, if the casserole isn’t ready yet.
When the casserole is ready, place the hash brown on top of the casserole. If needed, make another hash brown, so it covers the entire casserole. Top with chopped green onion and pepper flakes and serve immediately while the hash browns are still crispy. Serve with sides of toast, fresh fruit, and your favorite sauces, such as hot sauce. This will be the highlight of any brunch!

Notes

This recipe is gluten-free, as long as your Worcestershire sauce is gluten-free. To make it nut-free, use a nut-free non-dairy yogurt and vegan cheese. To make it soy-free, replace the soy curls with a soy-free vegan meat substitute, and use homemade chickpea tofu. Store-bought chickpea tofu tends to be much firmer, so a softer homemade version works best. Use nut-free vegan yogurt and cheese and uses coconut aminos instead of soy sauce for soy-free, as well.

To make this ahead, bake the casserole and refrigerate it for up to 3 days. Make the hash browns just before serving, so they're the crispiest.

This hash brown casserole is also freezer-friendly. After it has baked, you can slice it into individual portions, place them in individual containers or separate them with parchment, and freeze. They will keep in the freezer for up to a year. Thaw on the counter or in the microwave, then bake until the hash browns crisp up again.

You can also put the casserole mixture into a burrito, fold it up, seal it, and freeze it. Reheat the burrito by microwaving it for 1 to 2 minutes (if it's thick), then air fry for about 5 minutes or bake for 10 to 15 minutes.

If you're freezing the casserole in burritos, I would omit the hash browns, because they won't stay crispy, but if you still want that flavor and don’t mind losing the texture, you can leave them in.

Nutrition