So in order to better serve readers & come up with creative recipes for all diet lifestyles, we attempt to do 1 day vegan, 1 day Paleo & every day is gluten-free. We don’t always achieve it. This particular “Meatless Monday” we did vegetarian, not vegan (this recipe is heavy on the cheese), not heavy, but certainly not vegan.
It’s a great easy, slow cooker recipe that makes the house smell so darn good. Grab your crock pot & start adding the following:
2 – 20 oz bags of frozen, shredded hash browns (40 oz.), we used some of 1 bag for breakfast on Sunday, so slightly less, probably 32 oz.
32 oz container of organic vegetable broth. chicken broth is fine, but again we were doing vegetarian.
1 can light coconut milk, you can use cream soup, but I don’t buy canned soup, I just think it’s gross (personal taste)
1/2 cup organic onion, chopped
1/2 tsp pepper
1 tsp garlic powder
1 tsp paprika
1 Tbsp rosemary
1 tsp thyme
dash of salt & pepper for seasoning
8 oz cream cheese (I used neufchatel cheese)
I also felt the need for some color & a little extra “pepper” flavor, so I added a bunch of organic arugula. I hate to waste food & this was on the verge of going bad, as it was from my last delivery from South Shore Organics, so I wanted to use most of it & the rest went into our compost, which will greatly benefit our garden next season. (So glad I added the arugula, it really was the final touch)
Cooking instructions: Go ahead & put it all in the crock pot, cook on low for 6-8 hours. It’s that simple. Great, huh? We added shredded cheese to ours, you can add green onion, bacon (if you’re not doing meatless), sour cream, whatever you like. This was a good, hearty dish, perfect for a cooler night.
Cook, eat, enjoy!