Cheesy Vegan Breakfast Potato Casserole

Brenjab

MJ Danielson

1 teaspoon vegetable oil

1 medium onion (finely chopped)

3 cloves garlic (finely chopped)

2 tablespoon parsley (chopped)

1 teaspoon rosemary (or sage)

3 medium potatoes (red or yellow or russet, cut in a ⅓rd inch dice)

14 oz vegan Italian sausage (roughly chopped)

½ teaspoon red pepper flakes

Salt to taste

subheading: For the cheesy sauce:

¾ cup raw cashews (soak for 30 minutes unless using a high-powered blender)

1½ cups water

2 teaspoon onion powder

1 teaspoon garlic powder

¼ cup nutritional yeast

½ teaspoon rosemary (or sage)

Salt and ground black pepper to taste

Directions at copymethat.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer