Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece ! (27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.) Hungry for more?My quick start guide has tips and secrets with easy recipes that you will LOVE! Please enable JavaScript in your browser to complete this form.Name *Email *Yes, send it to me! Table of ContentsWhy You’ll Love Hash Brown CasseroleMore Eggy Vegan BreakfastsHash Brown Breakfast Casserole (vegan IHOP Copycat!) RecipeIngredientsTipsHow to Make Hash Brown CasseroleHow to Serve Hash Brown CasseroleFrequently Asked Questions This casserole is based on the steak and eggs with hash browns from IHOP.

I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese.Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.

While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving.You

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