MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Loaded Hashbrown Casserole
 Categories: Casseroles, Vegetarian
      Yield: 8 Servings
 
  2 1/2 lb Russet potatoes (1.15 kg);
           - peeled
      2 ts Fine sea salt (10 g);
           - for soaking & seasoning
      3 tb Olive oil (45 ml)
      1 tb Olive oil (15 ml)
      1 md Yellow onion; finely diced
      1 md Red bell pepper; diced
    3/4 c  Corn kernels (110 g);
           - fresh or thawed
      2 c  Baby spinach (60 g);
           - roughly chopped, packed
      3 cl Garlic; minced
      3 tb Vegan butter (42 g)
      3 tb All-purpose flour (24 g)
  1 3/4 c  Unsweetened plant milk
           - (420 ml);
           - soy or oat preferred
    1/2 c  Vegan cream cheese (120 g)
    1/4 c  Nutritional yeast (15 g)
      1 ts Dijon mustard (5 g)
      1 ts Fine sea salt (5 g)
    1/2 ts Black pepper (1.5 g);
           - freshly ground
    1/2 ts Smoked paprika (1 g)
      1 c  Vegan cheddar cheese
           - (110 g);
           - shredded
      1 tb Olive oil (15 ml)
    3/4 c  Panko bread crumbs (30 g)
           Fresh parsley;
           - chopped, for serving
 
  Preparation time: 35 minutes
  Cooking time: 45 minutes
  
  This vegan loaded hashbrown casserole is crispy, creamy and cheesy,
  with a rainbow of veggies for extra flavour. It's total comfort food!
  
  Shred the peeled potatoes using a box grater or food processor. Place
  in a large bowl, cover with cold water, add 1 ts 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 ts salt and 3 tb olive oil.
  Set aside.
  
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  onion and cook for 3 to 4 minutes until soft and translucent. Add the
  red bell pepper and cook for another 3 to 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 to 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 a 9x13" 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 bread crumbs,
  and olive oil. Sprinkle evenly over the casserole.
  
  Bake uncovered for 45 to 50 minutes, until bubbling and deeply golden
  on top. For extra crispiness, broil for 2 to 3 minutes at the end,
  watching closely.
  
  Let rest for 10 minutes before slicing so it sets nicely.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/hashbrown-casserole/>
 
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