Nutrition
Ingredients
- 1/2 High Protein Sour Cream Recipe
- 1/2 High Protein Condensed Mushroom Soup Recipe
- 1 cup vegan shredded cheddar cheese
- 1 lb frozen hashbrowns
Instructions
- Thaw frozen hashbrowns (so they aren't in big frozen chunks)
- Pre-heat oven to 350 F
- Make High Protein Condensed Mushroom Soup Recipe
- Make High Protein Sour Cream Recipe
- Mix together sour cream, mushroom soup, hashbrown and cheese
- Spread out onto medium sized casserole dish
- Cook for 40 – 45 minutes. I would recommend covering with aluminum so that the vegan cheese melts better.
Equipment
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My mom used to make a hashbrown casserole with canned mushroom soup, frozen hashbrowns, sour cream and cheese – it was one of the easiest things she made and one of my favorites! Since going vegan, it’s a little more difficult to find a bunch of pre-made ingredients that will work the same as the non-vegan ones did because they often cook differently. I decided I wanted to re-experience this potluck-classic dish as a vegan, which is how this recipe came to be. I put a protein spin on it, so that when I eat it, it’s not just pure fat and carbs, but honestly, it tastes just as good as I remembered! Since we are making our own high protein mushroom soup, it does take a little longer than when my mom would make it, but it’s so worth it!
Ingredients
- High Protein Sour Cream – we are making our own sour cream for this recipe! This is made from silken tofu, which adds protein and makes it creamier than normal sour cream does!
- High Protein Condensed Mushroom Soup – I’ve linked the recipe for this above in the recipe card, but we are making homemade condensed mushroom soup with silken tofu to get more protein into this dish, and also because I think it tastes better than the store-bought vegan options. This is really the only laborious part of the recipe.
- Vegan Shredded Cheddar – I used Violife Cheddar Shreds when I made it, but you can use your fav! If you’re trying to make this Whole Food Plant Based (WFPB), you can skip the vegan cheese – and maybe add some nutritional yeast to try to make up for the cheesy flavor that’s being lost!
- Frozen Hashbrowns – this is the bag of basically shredded potatoes! You can also make your own, but it will take longer and may change the cooking time.
Directions
- Pre-heat the oven to 350 F.
- Thaw the frozen hashbrowns so that they aren’t in big frozen chunks when you go to use them.
- Make the High Protein Condensed Mushroom Soup – the recipe is linked above in the recipe card. This takes about 20 minutes to make, but doesn’t require a ton of oversight.
- Make the High Protein Sour Cream – the recipe is linked above in the recipe card. This takes less than 5 minutes to make from start to finish since we are just blending some ingredients together.
- Once you’re done cooking the mushroom soup, and making the sour cream, mix everything together in a large bowl.
- Dump the mixture into a medium sized casserole dish, and spread out.
- Cook for 40 – 45 minutes. I would recommend covering with aluminum foil to encourage the vegan cheese to melt better.
Silly Little Haiku
My mom’s lazy dish
But I made it take longer
Because of protein
Author
Protein Deficient Vegan
