Hash Brown Breakfast Casserole

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SAUCE
1 cup diced potatoes
1/4 cup diced carrots
1/4 cup diced onions
1 cup broth
1/2 cup cashews
1 tsp lemon juice
2 tsp Fresh Jax Tofu Scramble Seasoning (or nutritional yeast)
1 tsp low sodium tamari
1/4 tsp garlic powder
1/4 tsp paprika
cayenne powder

CASSEROLE
1/2 cup diced onions
1/4 cup diced red bell pepper
3/4 cup chopped spinach
30oz bag frozen hash browns
1 TBSP nutritional yeast
1/2 tsp all purpose seasoning
1 tsp paprika
1/4 cup chopped cilantro
2 scallions, sliced
1/2 jalapeno, minced

In a sauce pot, add potatoes, carrots, onions, and enough water to cover. Simmer about 20 minutes until tender. Add to blender with remaining SAUCE ingredients and blend until smooth. Preheat oven to 350. Saute onions and bell peppers until tender. Add spinach and allow to wilt. Add the cooked vegetables to a large bowl along with cheese sauce and remaining CASSEROLE ingredients and mix well. Place in a 9x9 dish and bake for 45 minutes.

Makes 6 servings. 225 calories, 10g fat, 258mg sodium, 30g carbs, 5g protein

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/52427476165/in/pool-74921284@N00