Vegan Cajun Brunch Feast: Shrimp-less Creole Hash Browns & Vegan Cajun Scramble

Allergens

None

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and grated
• 1/2 cup unsweetened almond milk
• 2 cups diced cremini mushrooms
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/4 cup nutritional yeast
• 1 tablespoon Cajun seasoning (homemade or store
• bought)
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• Optional: vegan cheese shreds for garnish

Instructions

1. Prepare the Creole Hash Browns by combining grated potatoes with almond milk, salt, and pepper. Mix well and let sit for 5 minutes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add potato mixture and press down to form a thick layer. Cook for 7 8 minutes on each side or until golden brown and crispy. Remove from the pan and cut into four portions.
2. In another skillet, heat 1 tablespoon of olive oil over medium heat. Sauté chopped onion, bell pepper, and mushrooms until softened, about 5 6 minutes. Add nutritional yeast, Cajun seasoning, and mix well to combine. Cook for an additional 2 3 minutes.
3. Serve the Creole Hash Browns on individual plates, placing a portion of the vegan Cajun scramble on top. Garnish with optional vegan cheese shreds and enjoy your delicious vegan Cajun brunch feast!

Chef’s Insight

To achieve the perfect golden brown color on the hash browns, ensure the skillet is hot before adding the potato mixture.

Notes

Feel free to add other vegetables, such as zucchini or spinach, to the scramble for added nutrition.