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Wednesday, November 7, 2012

Sunshine Blend Hashbrown Casserole - Gluten Free

Make a sauce thickener by whisk the following in a small saucepan briefly on high heat until it starts to thicken up

4 T GF vegetable broth
4 T sorghum flour

Turn off the heat and add the following and whisk together in saucepan

4 cups GF vegetable broth
3 cups almond milk
3 T nutritional yeast
2 T dehydrated onion
1 T Bragg's Amino Acids
2 t garlic powder
2 t thyme
2 t sweet basil
salt to taste
pinch of black pepper

In a casserole dish place

6 celery stalks diced
1 bag broccoli florets
1 bag California blend frozen vegetables
1 can chickpeas

Pour the sauce over the vegetables and then sprinkle one bag of fat free hashbrowns on top of the vegetables

Bake at 350 degrees until vegetables are tender and hashbrowns have browned.

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