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PREP TIME: 25 minutes (not
including time to make Cream of
Mushroom Soup)
ACTIVE TIME: 5 minutes
INACTIVE TIME: 35 minutes
Olive oil spray
Cream of Mushroom Soup
¾ cup plain coconut yogurt (or soy
yogurt; preferably unsweetened)
½ cup nutritional yeast
¾ cup sauerkraut
½ cup chopped yellow onion
One 20-ounce package frozen hash
browns, thawed
3½ cups vegan cornflakes (certified
gluten-free if necessary)
4 tablespoons vegan butter (soy-free if
necessary), melted
1. Preheat the oven to 350°F. Lightly
spray a 9 × 13-inch baking dish with
olive oil.
2. In a large bowl, stir together the
soup, yogurt, and nutritional yeast.
Stir in the sauerkraut, onion, and hash browns. Spread out the mixture in the prepared baking dish. Bake
for 15 minutes.
3. While the casserole is baking, combine the cornflakes and melted butter in a medium bowl. After the
casserole has baked for 15 minutes, spread the cornflakes over the top and return to the oven. Bake for
15 minutes more, or until the casserole is bubbly and the cornflakes are crispy and golden. Remove from
the oven and let rest for 5 minutes before serving. Leftovers will keep in an airtight container in the
fridge for up to 4 days.