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Vegan Hash Brown Casserole with Tempeh Crumbles
Ingredients
  • 1 cup unsweetened, unflavored plant-based milk
  • ½ cup almond flour
  • 2 tablespoons whole wheat flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 lb. potatoes, any variety, peeled
  • 1 large jarred roasted red bell pepper, cut into ½-inch pieces
  • ½ cup crumbled tempeh (optional)
  • 1 cup thinly sliced scallions
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