Hash Brown Casserole

Sauce

1 1/4 cups water
1 cup plain unsweetened non-diary milk
1/4 cup raw cashews or 2 Tablspoons tahini
3 Tbls cornstarch or potato starch
1 1/2 Tbls lemon juice
1 1/2 tsp kosher salt
1 tsp dry mustard
1 tsp smoked paprika
1/2 tsp turmeric
1/8 to 1/4 tsp cayenne pepper
black pepper to taste

Casserole

1 medium onion, chopped
3-4 cloves garlic, minced
6 ounces of kale, stems removed & leaves chopped
16 ounces frozen hashbrowns
1 2/3 cup Quorn Meatless Grounds

I used Quorn brand Meatless Grounds because I don't like soy grounds. However you could use soy grounds. Also you can use 1 can chickpeas in place of the grounds.

1.Preheat Oven to 350 F. Oil an 11 X 9 baking dish
2.Place sauce ingredients in blender & blend smooth
3. Heat a large non-stick skillet over med-high heat. 4. Add canola oil, onion, & meatless grounds; cook till softened.
5. Stir in the garlic, kale, and 1/4 cup water; cover tightly.
6. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
7.Add the sauce & hash browns. Turn off heat and stir thoroughly.
8. Pour into prepared baking dish. Cover with foil and bake 40 minutes. Uncover & bake until casserole is set ( no longer liquid in the middle), 10-15 minutes. Serve hot

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANGMURP1.