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Servings: 6
Calories: 458kcal
Equipment
Ingredients
- 1 cup onion diced
- 1 teaspoon garlic minced
- ½ cup green bell pepper diced
- ½ cup red bell pepper diced
- 4 tablespoons vegan butter divided
- 3 tablespoons all-purpose flour
- 2 cups non-dairy milk
- 1 cup vegetable stock
- Salt and black pepper to taste
- 1 ½ cups vegan shredded cheese divided
- 1 cup vegan cream
- 30 ounces frozen shredded hashbrown potatoes thawed
- 3 tablespoons bread crumbs
Instructions
- Preheat the air fryer to 350°F (180°C). Lightly grease a baking dish that fits inside your air fryer.
- In a skillet over medium heat, melt 2 tablespoons vegan butter. Add the onion, garlic, and bell peppers. Sauté for 2 to 3 minutes until softened. Remove from skillet and set aside.1 cup onion, 1 teaspoon garlic, ½ cup green bell pepper, ½ cup red bell pepper, 4 tablespoons vegan butter
- In the same skillet, melt the remaining 2 tablespoons vegan butter. Whisk in the flour until smooth to make a roux.3 tablespoons all-purpose flour
- Slowly pour in the non-dairy milk, whisking constantly to prevent lumps. Add the vegetable stock, season with salt and black pepper, and cook until slightly thickened. Stir in ½ of the shredded vegan cheese until melted. Remove from heat.2 cups non-dairy milk, 1 cup vegetable stock, Salt and black pepper, 1 ½ cups vegan shredded cheese
- In a large bowl, combine the thawed hashbrown potatoes with the sautéed vegetables. Pour in the cheese sauce and vegan cream, stirring until evenly coated. Transfer the mixture to the prepared dish. Top with the remaining shredded vegan cheese and bread crumbs.1 cup vegan cream, 30 ounces frozen shredded hashbrown potatoes, 3 tablespoons bread crumbs
- Air fry for 25 to 30 minutes, or until the top is golden and the center is hot.
- Allow to rest for 5 to 10 minutes before serving.
Notes
- Thaw the hashbrowns completely: Squeeze out excess moisture with paper towels before mixing so the casserole doesn't get watery.
- Whisk constantly when making the roux: This prevents lumps and helps create a smooth, creamy sauce that coats every hashbrown shred.
- Use a baking dish that fits your air fryer: Measure your air fryer basket before you start so you don't have to transfer everything to a different dish later.
- Flash freeze for meal prep: Freeze individual portions on a baking sheet for 1 hour before transferring to containers so they don't stick together and you can grab one serving at a time.
- Add extra vegetables if you want: Diced mushrooms, zucchini, or spinach work well mixed in with the bell peppers for more variety.
- Check the center temperature: Use a thermometer to make sure it reaches 165°F in the middle so you know it's heated all the way through.
Nutrition
Calories: 458kcal | Carbohydrates: 49g | Protein: 10g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 752mg | Potassium: 620mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1184IU | Vitamin C: 45mg | Calcium: 187mg | Iron: 3mg
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