Vegan Hash Brown Casserole with Tempeh Crumbles

forksoverknives.com

Bette

1 cup unsweetened, unflavored plant-based milk

½ cup almond flour

2 tablespoons whole wheat flour

2 tablespoons nutritional yeast

2 tablespoons lemon juice

2 teaspoons dried rosemary, crushed

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

4 lb. potatoes, any variety, peeled

1 large jarred roasted red bell pepper, cut into ½-inch pieces

½ cup crumbled tempeh (optional)

1 cup thinly sliced scallions

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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