Hash Brown Casserole (WFPB, no oil, vegan)

This casserole from Fat Free Vegan is packed full of flavor and nutrients.  Anytime I can make a dish containing the wonder spice turmeric I go for it.  Just look at all of the articles about turmeric over at Nutrition Facts.  Everyone eats this cashew-based cheese casserole with delight.  Some add salsa, some add a splash of hot sauce, while I prefer it as is.  The texture of the optional chickpeas is not something we prefer so we leave it out and add chopped mushrooms.  Next time, I'll try some black lentils to see how those hold up.  In the meantime, enjoy!

Ingredients

Sauce

1 1/4 cup water

1 cup plain, no sugar plant milk

3/4 cup nutritional yeast

1/4 cup raw cashews

3 tablespoons potato starch or cornstarch

1 1/2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/8 teaspoon cayenne pepper, optional

black pepper to taste

Casserole

1 large onion, chopped

3-4 cloves garlic, minced

12 ounces kale, stems removed and leaves chopped

16 ounces hash browns, thawed (or 1/2-inch cubed potatoes)

8 ounces mushrooms, chopped

Directions

Preheat oven to 350º.  Use 11 x 9 dish (we didn't have to oil ours to keep from sticking but use parchment paper if concerned on first batch).

Place all sauce ingredients into blender.  Blend until smooth.

Heat large skillet over medium high heat.  Add onion and mushrooms, cook, stirring until softened. Add garlic and kale, add 2 tablespoons water; cover tightly.  Cook, stirring every 60 seconds until kale has wilted to 1/2 volume.  Add sauce and hash browns.  Cook, stirring constantly until sauce begins to thicken.  Pour into baking dish.  Cover with foil and bake for 40 minutes.  Uncover and bake until casserole is set (no liquid in middle), 10-15 minutes.  Serve hot.