Vegan Cheesy Potato Casserole
Veg Life Staff
. of frozen Southern-style Hash Brown Potatoes
Tbl All Purpose Flour
Vegan Sour Cream
I used Tofutti brand, or Canned Coconut Milk
. Shredded Vegan Cheddar Cheese
such as Daiya or Follow Your Heart
Corn Flakes (or Potato Chips
but Corn Flakes were use in the nutritional calculation)
Tbl Vegan Margarine
melted, such as Earth Balance
Preheat oven to 350 degrees.
Heat a skillet over medium high heat & add oil, onions & red peppers. Saute for few minutes.
Add the diced potatoes,cover and reduce heat to medium allowing the potatoes to brown. Stir occasionally for about 8-10 minutes.
Season with salt and pepper.
In a small bowl, combine milk and flour with a whisk. Add to the potatoes and cook just until it thickens (stir constantly). This should take only 2-3 minutes.
Remove from heat and add the vegan sour cream and vegan cheese.
Spoon into a prepared baking pan.
In a small bowl, combine the topping ingredients and spread over the potato mixture.
Bake for about 20-30 minutes or until bubbly and golden.
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