Pot Luck Potatoes
1 (2 pound) package frozen diced hash brown potatoes
¼ tsp salt
¼ tsp ground black pepper
1 tsp minced garlic
2 tsp chopped parsley (or 1 tsp dried parsley)
1 tsp chopped basil (or ½ tsp dried basil)
1 vegetable bouillon cube, crushed
1 tetra pack light silken tofu (12oz)
2/3 cup vegan sour cream or plain soy yogurt
1 small onion, chopped
1 package non-dairy cheese, cheddar flavour
1 cup whole grain bread crumbs (optional)
Preheat oven to 350 degrees (175 degrees Celsius).
In a blender or food processor, blend salt, pepper, garlic, parsley, basil, bouillon cube, tofu and sour cream until smooth. Pour creamy sauce into large bowl and stir in hash browns, chopped onion and cheese.
Place mixture in a 3 quart casserole dish. Cover the top with bread crumbs, if desired.
Bake covered in preheated oven for 40 minutes.