Description

I’ve always had a soft spot for a Reuben sandwich — that bold, tangy flavor is irresistible. So I decided to take those same flavors and turn them into something fun and hearty: a vegan casserole. My daughter insists it tastes like breakfast (she blames the crispy hash browns), but honestly, it works just as well for dinner. However you serve it, this dish never lasts long at our table.

Ingredients

Units Scale

One 20-ounce package frozen hash browns (no added oil)

Russian Dressing

1/2 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
1 tablespoon ketchup
1 tablespoon yellow or Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons sweet pickle relish (add to the dressing after it's blended)

Filling

6 ounces mushrooms, sliced
1 red bell pepper, seeded and diced
3 tablespoons nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups fresh spinach
One recipe-Russian Dressing (see recipe above)
One 14-ounce can sauerkraut, drained
One 6-ounce package Lightlife Organic Smoky Tempeh Strips (You can also substitute marinated smoky flavored tofu)
3/4 cup Vegan Cheddar Style Cheese Shreds (optional)

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Instructions

Preheat oven to 400°F. Line a 9 x 9 inch casserole dish with parchment paper and set aside.
Thaw the frozen hash browns.
In a high-speed blender, add the Russian Dressing ingredients, except the relish, and blend until smooth and creamy. Fold in the pickle relish. Set aside.
In a skillet over medium-high heat, sauté the mushrooms and bell pepper in a small amount of water until tender. Add the nutritional yeast, garlic powder, and onion powder, stirring to combine. Add the spinach and cook until it wilts.
Press half of the hash browns into the bottom of the prepared pan.
Mix the Russian dressing with the sauerkraut and spread on top of the potatoes.
Spread the sauteed spinach, mushrooms, and peppers over the sauerkraut.
Cut the tempeh strips into small 1-inch pieces and sprinkle over the vegetables. Top with the cheese, if using, and cover with the remaining hash browns. Bake, uncovered, for 20-30 minutes or until potatoes are browned around the edges.

Prep Time: 30
Cook Time: 30
Category: Entree
Cuisine: American