Happy Autumn everyone! Although we have had mild weather where we live, it has been nice to have a change in season. It has been chilly enough at times to still have a fire, cuddle under a blanket and drink warm cups of tea.
Growing up, during the Christmas season (I know we aren’t quite at Christmas yet), my Mum would always make a creamy hash brown dish that was so good. A few months ago I decided to try to veganize it for family functions. I made it this past weekend when we had house guests stay the night. I wanted to ‘wow’ them with a yummy breakfast.
We had bagels, crispy tofu, baked beans, veggies, some good coffee…and this hash dish!
1 bag of hash browns (not the shredded kind)
1 container of Sour Supreme (made by Tofutti)
1 package of Daiya Cheese
Salt and Pepper to taste
1/3 tsp of rosemary (ground)
1 can of thick coconut milk
1 cup mushrooms
1 tbsp vegan margarine
1/2 white onion
4 tbsp of rice flour (or other GF flour)
Chop of the mushrooms really small and set aside. Chop the onion really small and set aside.
Melt the vegan margarine in a pot, slowly adding the flour and stirring. Then add the coconut milk, mushrooms, and onion. I also sometimes add a tbsp. of powdered veggie stock for extra flavour. Whisk and let it cook on medium heat while constantly stirring for about ten minutes. It should be really thick.
Then add it to the hash browns, mix in sour supreme, salt and pepper and rosemary. Mix all together and put in an oven ready dish. Add Daiya on top to melt. Cook for 45 minutes at 375.
Hope you enjoy. This is definitely a treat food for guests, Christmas morning, etc.