This vegan hashbrown casserole is even better than the classic version because it’s LOADED with all the good stuff! Joining the hashbrowns, melty cheese, crispy topping, and creamy sauce is a rainbow of veggies to add extra flavour and colour.
Whether it’s for a weekend brunch or a holiday potluck, it’s a universal truth: hashbrown casserole is always the first thing to disappear. I can resist a second helping of a lot of dishes, but hashbrown casserole? You might find me going up for thirds! My vegan version has the hashbrowns, the creamy sauce, and the fantastic crispy topping, but it’s all made without any dairy at all. The addition of colourful veggies takes it up a notch, giving this old-fashioned favourite some brand new appeal!
This Loaded Hashbrown Casserole Is a New Classic
If you’re looking for a vegan side that will wow everyone at the table, this is it! Let’s talk about what makes it such a crowd-pleaser.
- Creamy and cheesy, without dairy or canned soup. The combination of vegan cream cheese, nutritional yeast, and Dijon creates a rich, savoury flavour that tastes just like the classic version.
- Golden and crispy on top. My vegan green bean casserole agrees: a casserole just isn’t a casserole without a golden, crispy topping. This hashbrown casserole has melty cheesy and panko on top for a crispy-crunchy finish.
- Perfect for brunch or dinner. Serve it for a holiday breakfast, meal prep it for the week, or pair it with vegan chicken for dinner.
Notes on Ingredients
Here’s what you’ll need to make this vegan loaded hashbrown casserole. Scroll down to the recipe card for exact measurements and full instructions.
- Russet potatoes – These are ideal because they’re starchy and will get crisp on the edges of the casserole.
- Olive oil
- Vegetables – Onion, red bell pepper, corn, baby spinach, and garlic add pops of colour and flavour throughout your vegan hashbrown casserole.
- Vegan butter – I love using my homemade vegan butter!
- Flour – You can use all-purpose flour or gluten-free.
- Plant milk – Soy or oat milk works best because they’re creamier. Make sure it’s unsweetened and unflavoured.
- Vegan cream cheese – Store-bought or homemade vegan cream cheese both work.
- Nutritional yeast – For that cheesy, savoury flavour.
- Dijon mustard – An instant flavour booster that adds depth and brightness.
- Salt and pepper
- Smoked paprika
- Shredded vegan cheddar – Choose a variety that melts well.
- Panko breadcrumbs – Or a gluten-free breadcrumb option.
- Parsley – For garnish.
How to Make Vegan Loaded Hashbrown Casserole
Below you’ll find step-by-step photos showing the process of making this recipe, but the full instructions are in the recipe card at the bottom of the post.
- Prepare the homemade hashbrowns. Shred the potatoes into a bowl. Add a teaspoon of salt and cover with cold water. Soak for 10 minutes, then drain and squeeze out the excess liquid. Toss with the remaining salt and oil.
- Cook the vegetables. Heat the oil in a skillet over medium heat. Cook the onion until softened, then add the red bell pepper. Once that’s tender, add the corn and garlic, followed by the spinach. Remove from heat when the spinach wilts.
- Make the sauce. Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook for a minute, then slowly stream in the plant milk and cook until thickened. Reduce the heat and whisk in the remaining sauce ingredients.
- Assemble. Stir together the potatoes, veggies, and sauce in a large bowl, then transfer to a greased baking dish.
- Top it. Mix the vegan cheese, panko, and olive oil in a small bowl. Sprinkle evenly over the casserole.
- Bake. Bake the hashbrown casserole in a 375ºF oven for 45–50 minutes, until bubbling and golden on top. (If you’d like, you can broil at the end of the cooking time for an extra crispy topping.) Rest 10 minutes before serving.
Tips for the Best Hashbrown Casserole
- Squeeze the potatoes very dry. Squeeze, squeeze, and squeeze some more! If the potatoes are soggy when you add them to the casserole dish, you’ll end up with a heavy, soggy casserole.
- Don’t skip the soak. Removing the excess starch helps improve the texture of the potatoes and prevents gumminess.
- Let it rest. During the resting time, the sauce will thicken up more and it’ll make the hashbrown casserole easier to serve.
Serving Suggestions
If you’re making this vegan loaded hashbrown casserole for breakfast or brunch, pair it with favourites like tofu scramble, vegan breakfast sausage or tofu bacon, and fresh fruit.
Making it for a dinner or a holiday meal? It would be perfect with vegan turkey, vegan fried chicken, and a simple veggie side like air fryer green beans.
Storage and Reheating
- Refrigerator: Store leftover vegan hashbrown casserole in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this casserole tightly wrapped in the casserole dish or in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual portions. For the best texture, the oven is ideal.
More Vegan Comfort Food Recipes
Enjoy friends! If you make this hashbrown casserole recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
The form can be filled in the actual website url.
Loaded Hashbrown Casserole
This vegan loaded hashbrown casserole is crispy, creamy and cheesy, with a rainbow of veggies for extra flavour. It’s total comfort food!
Servings 6 -8 servings
Calories 521kcal
Ingredients
Homemade Hashbrowns
- 2 1/2 pounds Russet potatoes peeled, 1.15kg
- 2 teaspoons fine sea salt for soaking and seasoning – 10g
- 3 tablespoons olive oil 45mL
Vegetable Base
- 1 tablespoon olive oil 15mL
- 1 medium yellow onion finely diced
- 1 medium red bell pepper diced
- 3/4 cup corn kernels fresh or frozen, thawed – 110g
- 2 cups baby spinach roughly chopped, packed – 60g
- 3 cloves garlic minced
Creamy Sauce
- 3 tablespoons vegan butter 42g
- 3 tablespoons all-purpose flour 24g
- 1 3/4 cups unsweetened plant milk soy or oat preferred – 420mL
- 1/2 cup vegan cream cheese 120g
- 1/4 cup nutritional yeast 15g
- 1 teaspoon Dijon mustard 5g
- 1 teaspoon fine sea salt 5g
- 1/2 teaspoon freshly ground black pepper 1.5g
- 1/2 teaspoon smoked paprika 1g
Topping
- 1 cup vegan shredded cheddar-style cheese 110g
- 1 tablespoon olive oil 15mL
- 3/4 cup panko breadcrumbs 30g
- Chopped parsley for serving
Instructions
-
Shred the peeled potatoes using a box grater or food processor. Place in a large bowl, cover with cold water, add 1 teaspoon of the salt, and soak for 10 minutes to remove excess starch. Drain thoroughly and squeeze the potatoes very dry using a clean kitchen towel. Transfer to a bowl and toss with the remaining 1 teaspoon salt and 3 tablespoons olive oil. Set aside.
-
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Add the red bell pepper and cook for another 3–4 minutes until just tender. Stir in the corn and garlic and cook for 30 seconds until fragrant. Add the spinach and cook briefly until just wilted. Remove from heat.
-
In a saucepan over medium heat, melt the vegan butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the plant milk, stirring constantly until smooth and thickened, about 3–4 minutes. Lower the heat and whisk in the vegan cream cheese, nutritional yeast, Dijon mustard, salt, black pepper, and smoked paprika until fully smooth.
-
Preheat the oven to 375°F (190°C). Lightly grease the baking dish. In a large bowl, combine the shredded potatoes, cooked vegetables, and creamy sauce. Mix gently until evenly coated. Spread the mixture evenly into the prepared dish.
-
In a small bowl, mix the vegan shredded cheese, panko breadcrumbs, and olive oil. Sprinkle evenly over the casserole.
-
Bake uncovered for 45–50 minutes, until bubbling and deeply golden on top. For extra crispiness, broil for 2–3 minutes at the end, watching closely.
-
Let rest for 10 minutes before slicing so it sets nicely.
Notes
- Refrigerator: Store leftover vegan hashbrown casserole in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this casserole tightly wrapped in the casserole dish or in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual portions. For best texture, the oven is ideal.
Nutrition
Calories: 521kcal | Carbohydrates: 59g | Protein: 12g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 1628mg | Potassium: 1108mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2192IU | Vitamin C: 46mg | Calcium: 182mg | Iron: 4mg