On this episode of #SaturdaySnackdownErin Riley-CarrascoPETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50, is making a delicious Holiday Morning Vegan Egg, Hash Brown and Sausage Casserole. This recipe has been in Erin’s family for generations and she veganized it so her family can enjoy every year! It’s an easy recipe to make and made from all plants. No animals harmed! Enjoy! #janeunchained #veganholidayrecipe

 

Today on #SaturdaySnackdown, Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50, is making a delicious Holiday Morning Vegan Egg, Hash Brown and Sausage Casserole. This recipe has been in Erin’s family for generations and she veganized it so her family can enjoy every year! It’s an easy recipe to make and made from all plants. No animals harmed! Enjoy! #janeunchained #veganholidayrecipe

Posted by Jane Unchained News on Saturday, November 30, 2019

 

One of Erin’s favorite traditional family recipes that she has veganized is this incredible vegan egg, sausage, cheese, hash brown, and green chili pepper casserole. It’s SO delicious and completely made from plants, not dead animals. This recipe is very hearty so its great to eat as leftovers for lunch or even dinner the day after you make it. Don’t forget to add the secret ingredient that makes all vegan egg recipes taste JUST like eggs: Black Himalayan Salt also called Kala Namak, which can be found in most Indian food stores or can be ordered off of Amazon. Erin would love to hear your feedback after trying this one. I promise it’s a winner. Enjoy!👍🏼

 

All the ingredients used for this sinfully delicious holiday breakfast.

 

THE RECIPE

HOLIDAY CASSEROLE: Vegan eggs, cheese, sausage, hash browns, and green chili peppers
 
Ingredients:
cooking spray
vegan sausage (I used Tofurkey brand)
frozen hash browns (I used Organic Sprouts brand)
vegan Cheddar Cheese Shreds (I used Daiya)
1 (7 oz ) can green chili peppers
1 3/4 – 2 bottles of “Just Egg”
2 cups unsweetened Soy Milk
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon Nutritional Yeast
1 teaspoon Kala Namak (Black Himalayan Salt)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Recipe:
 
Preheat oven to 350 degrees
Cook vegan sausage in a large skillet and when done, cut into small pieces then set aside
Cook 2 bags of hash browns until lightly brown
Place hash browns in bottom of 9 x 13 casserole dish and top with vegan sausage pieces, a bag of shredded vegan Shredded Cheese and Green Chili Peppers.
In a large bowl, whisk:
Just Eggs, Soy milk, and all others seasonings
Pour Just egg mixture over the top of the hash brown mixture and spread evenly.
Bake for 40-45 minutes.

The finished product!

 

Erin showing off her vegan breakfast casserole!