It’s that time again, folks! What time, you ask? Well, it’s Virtual Vegan Potluck time, silly!
Created by the incredible Annie at An Unrefined Vegan, the Virtual Vegan Potluck is exactly what it sounds like. It’s a vegan potluck, consisting over over 100 bloggers, each sharing one dish virtually (online). Last May’s VVP was such a success that this 2nd round got it’s own beautiful website and now Annie has Somer and Jason helping her manage the whole production! By scrolling down to the bottom, you can either choose to go forward to the next dish, or go back to the dish before mine. Or you can just start from the beginning!
Today’s vegan potluck appropriately falls on World Vegan Day. In honor of this awesome holiday, I have chosen to veganize an old family favorite. I should clarify that this is not one of my family’s favorites, but actually from an old friend’s family. His mom would make this for every single holiday, all year round, and I would look forward to dinner at her house specifically because of her Hashbrown Casserole.
The original version is packed with condensed cream of chicken soup, sour cream, butter, and of course, hash browns, then topped with crunchy corn flakes. It sounds weird, but I cannot stress to you enough that it totally works. Years ago, after my friend’s mom gave me the recipe, I began making it regularly, adding a ton of cheese to it because it wasn’t unhealthy enough as it was. Then I became vegetarian and the cream of chicken soup became cream of mushroom soup. Over a year after becoming vegan, I finally veganized this old favorite, by making my own vegan cream of mushroom soup (it’s super thick, like the old condensed version!), my own vegan tofu sour cream, and replacing the cheese with none other than… sauerkraut! I don’t know why I never thought to add sauerkraut before, but it is a little bit mind-blowing. And for those of you that think eating sauerkraut and corn flakes in the same bite is weird, you’re wrong. It’s crazy great.
Once you try this, you will see why it is the quintessential potluck dish. It’s creamy, it’s tangy, it’s crunchy, it has hash browns (a reason in and of itself), and it’s the dish that you hope will have a little leftover so that you can have dinner for the next couple days, but it will be one of the first emptied dishes on the potluck buffet. Oh, and it’s perfect for dinner or breakfast, or in my best friend’s case, midnight snacks.
Without much further ado, here is the recipe that will be your new potluck go-to, the recipe that you will forever be known for. No need to thank me. A small round of applause will do just fine.
hash brown casserole
Ingredients
- 1 recipe condensed cream of mushroom soup (see below)
- 2 cups vegan sour cream (I doubled this recipe)
- ½ cup sauerkraut, drained
- ½ cup onion, chopped
- 1 20-24oz package of frozen hash browns, thawed
- 2 2/3 cups corn flakes
- ¼ cup vegan butter
- 1 teaspoon olive oil
- 1 ½ cups onion, chopped
- 4 cups crimini mushrooms, sliced
- 2 tablespoons Bragg Liquid Aminos
- 1 teaspoon liquid smoke
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 cups vegetable broth
- 1 cup silken tofu, pureed
- 1 tablespoon nutritional yeast
- 1 teaspoon arrowroot or cornstarch (optional- it just adds a bit of thickness to the soup)
- smoked salt (or regular salt) to taste
- pepper to taste
Instructions
- In a bowl, mix together the Bragg’s, liquid smoke, thyme, sage, rosemary, and garlic powder. Set aside.
- Heat the olive oil in a large shallow saucepan over medium heat for about 1 minute. Add the onion and sauté until translucent. Add the mushrooms and sauté until browned, about 10-12 minutes. Add the Bragg’s mixture and sauté for a couple minutes. Add the vegetable broth and bring to a boil. Once it is boiling, reduce the heat and let it simmer until the liquid has reduced by about half. Add the silken tofu and let simmer for about 3-5 minutes. Remove from heat. Use an immersion blender to pulse the mixture a few times, until thick and chunky. Stir in the nutritional yeast and arrowroot starch (if using). Season with smoked salt and pepper. Use immediately or chill until ready to use. Enjoy!
- Preheat the oven to 350. Lightly spray a 9 x 13 baking dish with olive oil. Set aside.
- Mix all ingredients, except for the cornflakes and butter in a large bowl. Once thoroughly combined, pour into the prepared baking dish. Place in the oven and bake for 10 minutes.
- While the casserole is baking, prepare your cornflakes. Melt the butter over low heat. Add the cornflakes and stir until fully coated. Remove from heat.
- Once the casserole has cooked for 10 minutes, sprinkle the cornflakes over the top, spreading evenly. Return to the oven and bake for 25 minutes. Remove and serve warm. Enjoy!
Photography by Chris Miller
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Dude, in Utah this dish is called Funeral Potatoes, and it’s served at pretty much every funeral I’ve ever been to, but in these versions it’s also got buckets of cheese. It’s like a cardiac arrest in a casserole! I love your version Kristy! Sauerkraut is a crazy/awesome addition!!1
Funeral Potatoes! That sounds so sad! These are totally happy potatoes, an can be served pretty much anytime you want people to be happy. And healthy.
i cannot imagine all those flavors together.. than means i have to try it..
the saucy hashbrowns topped with cornflakes sound like a perfect weekend indulgence..
I know- it sounds sooooo weird, but it’s sooooo good! I hope you like it!
My mom is crazy for the Cracker Barrel restaurants version so I will have to try these out and make them for her! Thanks for veganizing a great standard!
Thank you! I hope your mom likes it!
I love the fact this has cornflakes on it!! I’m going to take your word for it and try it because it sounds amazing! I love hashbrowns nom nom
THank you, Becky. Me too- hash browns are just so dang great!
My husband is going to lose his mind over this! (Ok, I probably will, too! Ok, definitely!). This is similar to the casserole dish that his mom makes for every holiday, called Wyoming Spuds. The main difference is rice krispies on top instead of corn flakes, which I may have to switch to for his nostalgia sake
Eeee! So excited!
Rice krispies! I think I’m going to need to try that! I hope you and your husband enjoy it!
Oh my gosh – you didn’t! This looks so good and so BAD at the same time! Love it, Kristy! Thank you!
Yup, I totally went THERE!
Hey Kristy – Just making my way through the VVP & wanted to say hey
Hey CJ!
I’ve been in the cream of mushroom soup mood twice this week and made it with coconut milk both times. I’ll have to give your recipe a try next time!
I totally get that- I get that mood frequently as well! It’s soooo good! If you want to eat my recipe as soup, you will want to add some water or vegetable broth to thin it out a bit- it is definitely a condensed version.
Kristy! What a cool dish! I’ve honestly never heard of it before but adore every ingredient included – I am laughing as maybe I could get my little one to eat this as the corn flakes could trick her…(I doubt it hehe) – Happy VVP! Gorgeous photos!
Thank you! It’s strange- it seems that people are either well-aquainted with the dish or have never heard of it before. It’s definitely one should get to know- It’s so good!
Yum! This looks amazing. Hash brown casserole is definitly something I’ve been looking for veganized for a while… thanks for posting this recipe!
Thanks, Liz! I hope you enjoy it!
Wow, this sounds amazing! I also love that you provided a recipe for condensed mushroom soup, since vegan versions can be hard to find.
Thanks, Kelly! That’s exactly why I gave the recipe- it is so hard to find and I’ve found that they don’t taste all that great either. This one worked perfectly!
This looks great! I love that you went old school with corn flakes on top – total comfort food.
Thank you, Becky! Sometimes there is nothing that can hit the spot the way old-school comfort food does, right?
Awesome! Hash browns, mushrooms and sauerkraut?! My husband is going to flip out over this recipe! Great addition to the potluck!
Thank you! I hope your husband (and you, of course) likes it!
You had me at sauerkraut! Sauerkraut makes every casserole better!
To be honest this dish is SO weird that I probably have to try it.
Thanks! I know it sounds so weird, but really is fantastic, especially for fellow sauerkraut lovers!
This meal looks extra hearty. I would probably eat the whole pan, YUM!
Thank you, Brittany! That’s a hard task- I know because I’ve tried.
I love when people take family favorites and veganize them. You added some great twists!
Thank you, Reia!
Looks great!
Thank you, Tiffany!
When I was in my teens, I loved creating casseroles out of frozen hash browns, but this is way more inventive than I ever got! I can’t wait to try out your dish!
Thanks, Starr! What is it about hash brown casseroles?! There’s just something about them…
Ooo corn flakes! Wow this is very creative, but then again I’m not surprised, being an avid follower of yours
Gotta love the texture, and I bet the flavors are right on too. I wana make this for the next get together with my friends. Happy World Vegan Day Kristy! 
Haha! Thanks, Richgail!
this actually sounds AMAZING!!! i am totally making this for thanksgiving. i’m now craving it’s sauerkrauty goodness. i could go for this casserole right now, actually
Thank you, Cailtin! I could totally go for this casserole right about now too, now that you mention it…
Really?
REALLY?
Well you know I’m going to have to try this now… It sounds insane, but also kinda good. Guess I’ll find out soon enough. Fingers crossed that I’ll be loving it.
Thank you!
Bless xx
Thanks, Nicole! I sooo hope you enjoy it as much as we did!
Oh wow Kristy, my jaw just dropped- how on earth did you think this up, and more importantly, how fast will I be able to assemble the ingredients and make this?? Amazing recipe
Happy VVP!
Thanks, Gabby! I’m giving you 1 hour to make this dish, starting… NOW!
Cornflakes and sauerkraut?! If it was anybody else, I’d have my doubts!
Somehow I missed the original version of this dish growing up. I thought I’d had all of the meals that started with a condensed soup… They were quite a craze for a while!
Haha! Thank you! I know, it sounds so weird, but I assure you, it is out of this world. Old-School Comfort Food at it’s finest.
I’ve never had this dish before or even heard of it. I must confess the flavor combination scares me a little but I love hash browns. I think I’m going to have to take on the challenge of making this. Thanks for sharing.
Thank you! I hope you like it. It does sound really crazy and bizarre, but I assure you, it totally works.
Hashbrowns and cornflakes? Umm yah, I’ll have seconds please!!
Comin’ right up!
Seriously, I’m supper pumped to try this. I love those party potatoes from before we went vegan and this sounds like a wonderful alternative. Thanks for the recipe.
Party potatoes! I love that name! I hope you guys like it!
I must admit, the last time I had sauerkraut I was in middle school and the memories are not fond ones. That being said, I LOVE the rest of your ingredients and I am determined to give this recipe a try! Thanks for the inspiration!
Thanks, Julie! The sauerkraut can easily be left out- no problem. It will still be great- Enjoy!
I’ve never cooked with sauerkraut. Well, except mixing it with with mashed potatoes. Very interesting!
Ooooh! Sauerkraut in mashed potatoes?!?! I like your style!
haha, oh my WOW, I would never have even thought to combine all of these ingredients but now I am sooo curious! I have a friend who loves sauerkraut and I am totally going to make this and blow his mind!
Thanks! This is a sauerkraut lover’s dream, haha!
WOW love the changes you made to make this vegan and a tad healthier! I can only say I have had this once….not sure where or when but I vaguely remember eating this at a friends house
Thanks, Heather! It’s such a popular dish and everyone has their own name for it- I’ve been loving hearing about others’ histories with this dish.
That is something I’ve never seen before but sounds outrageously delicious! Love cream of mushroom soup! Yummy! It’s great to see all these dishes in VVP. I’m still making my way through!
Thank you for stopping by, Brandi!