'Cracker Barrel Style' Hashbrown Casserole [Vegan/Gluten Free]
Author: 
 
Ingredients
  • Earth balance or other butter substitute to grease the baking pan and a bit to sauté with
  • 1 small white onion, diced
  • 1 clove of garlic, minced
  • 4 tablespoons gluten free flour blend
  • 1 cup Almond Flour
  • 2 tablespoons Starch (Tapioca, Arrowroot or Potato)
  • 1 cup Nutritional Yeast Flakes
  • 2 teaspoons tamari (gluten free soy sauce)
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Paprika
  • ½ teaspoon of salt
  • ½ teaspoon Prepared Mustard
  • 2 + ½ cups Unsweetened Nondairy Milk (or water)
  • 1 pound frozen shredded hash browns
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 casserole dish and set aside. Get hash browns out of the freezer and set on counter to thaw while preparing sauce.
  2. In a large pot, sauté the onion in a bit of butter substitute over medium-high heat until it is soft, but not brown (about 1 – 2 minutes).
  3. Add the garlic and sauté for 1 minute more.
  4. Turn the heat to low and mix in the: gluten free flour blend, almond flour, starch, nutritional yeast, tamari, onion powder, garlic powder, paprika, salt, mustard and milk.
  5. Stir until sauce thickens (it will be thin at first, but will thicken as it heats)
  6. Once sauce is thickened, add the hash browns, stirring until they are covered in the sauce. If there are any frozen lumps, break them up as you stir.
  7. Transfer the mixture into the prepared casserole dish, pressing down to make sure the mixture fills to the bottom and corners of the pan. (If you’re making it ahead of time to bake later, stop at this point and cover and refrigerate)
  8. When ready to serve, bake, uncovered, for 30 – 35 minutes (perhaps longer if you’ve made ahead of time and stored in the fridge), or until it is bubbling throughout.
  9. Then turn the oven to broil and broil for 3 minutes, until brown. Watch carefully not to burn.
  10. Serve warm. Store any leftovers in an airtight container in the fridge once cooled completely.
Recipe by Make Real Food at http://makerealfood.com/2014/01/14/cracker-barrel-style-hashbrown-casserole-vegangluten-free/