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Preheat the oven to 425°F.
Chop and prepare your vegetables and set them aside.
In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.
In a greased large 9x13 casserole dish, layer in the hashbrowns.
Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.
Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.
Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.
Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.