Vegan Cheesy Potato Bake

I made this recipe up the other night when I needed a quick and simple side dish for our veggie burgers.

This recipe uses the Vegg, which is a vegan egg yolk.  This product is truly amazing; it comes in powder form and you mix it with water.  Once you open the canister you instantaneously smell the "traditional" smell of egg yolk, and when you mix it with water the color and texture is resembles a chicken's egg yolk.  This freaked me out at first.  I haven't used eggs in years, so it was a little too real for me.  However, the Vegg works successfully in many of my recipes, so I suggest you give it a try. Just be prepared to freak out a little; it will pass.


Ingredients:

1 bag organic hash browns
2 cups of mixed veggies, chopped
The Vegg equivalent of 4 eggs (follow package instructions)
1 cup non-dairy cheddar cheese
1/2 t organic garlic powder
1/2 t organic dill
1/2 t organic onion powder
1/4 t sea salt
1/4 t organic pepper


Method:

Pre-heat oven to 375 degrees

Lightly oil a baking dish with organic extra virgin olive oil, set-aside.

In a blender place the Vegg powder and water, mix thoroughly.

Evenly spread 2 cups of the hash browns on the bottom of the baking dish.

Next, layer the veggies on top and spread remaining hash browns on top of veggies.

Then, pour the Vegg mixture evenly over the hash browns and veggies.  Sprinkle non-dairy cheese evenly over the entire top.  Mix all the spices together in a small bowl and sprinkle over the entire top of the cheesy potato bake.

Bake for 25-30 minutes.