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Vegan Loaded Hassleback Potato Casserole
Start your day in plant-based vegan breakfast bliss with my hearty Loaded Hasselback Potato Casserole. This dish takes ordinary potatoes to a whole new level, as each perfectly sliced spud is nestled in my vegan scrambled egg batter, covered with an indulgent cheese sauce, and sprinkled with savory mushroom bacon bits. Sure to satisfy your morning cravings and leave you feeling nourished and energized for the day ahead. Whether you're fully living a plant-based lifestyle or simply looking to explore new healthy breakfast options, this Loaded Hasselback Potato Casserole is a must-try recipe!
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Ingredients
- 6 medium Yukon gold potatoes
Mushroom bacon
- 16 ounces mushrooms, sliced
- 2 tsp Bragg liquid aminos
- 1 ½ tsp smoked paprika
"egg" mixture
- ¾ cup split mung beans, moon dal, soaked for at least 4 hours
- ¾ cup soy milk, unsweetened, or plant based milk of choice
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp baking powder
- ½ tsp turmeric
- ½ tsp black salt
Cheese Sauce
- 1 cup cashews, or almonds
- ½ cup water
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
Instructions
Mushroom Bacon
- Toss the mushrooms, smoked paprika and Braggs liquid aminos in a bowl until mushrooms are well coated.
- Place on a parchment lined baking tray and bake for 30 minutes at 350°F.
Potatoes
- Cut potatoes by placing 2 chopsticks on either side of potato. Starting at one end of the potato, cut almost all the way through the potato leaving a little bit uncut so that it doesn't come apart. The chopsticks will prevent you from cutting all the way through. Continue making tiny slices across entire potato.
- Place potatoes in a steamer and steam for 15 minutes. If you don't have a steamer you can use a pan with at least 1 cup of water in the bottom and cover with a lid.
"Egg" Mixture
- Add all of the "Egg" ingredients to a blender and blend until smooth.
- Pour mixture into the bottom of a casserole dish.
- Place steamed potatoes into the "egg" mixture so that they are evenly spaced.
- Cover with a lid and bake for 30 minutes at 350*F.
Cheese Sauce
- Add all cheese sauce ingredients to a blender and blend until smooth.
- Once the potato and "eggs" have finished baking for the 30 minutes, remove lid and pour cheese sauce around the potatoes and sprinkle on the mushroom bacon.
- Bake for 15 minutes with the lid off.
- After the 15 minutes turn the oven on broil and broil for a few minutes until the tops of the potatoes are browned.
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Nutrition info
Calories: 393kcalCarbohydrates: 58gProtein: 19gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 333mgPotassium: 1256mgFiber: 9gSugar: 6gVitamin A: 418IUVitamin C: 39mgCalcium: 127mgIron: 5mg
2 comments
We use 3 wooden skewers taped in a pyramid for our hassleback potato cutting. We are able to use them again and again for this purpose.
Can the split mung beans be substituted for anything?