Vegan Hash Brown Casserole with Tempeh Crumbles Recipe - Forks Over Knives

Ingredients

• 1 cup unsweetened, unflavored plant-based milk
• ½ cup almond flour
• 2 tablespoons whole wheat flour
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 lb. potatoes, any variety, peeled
• 1 large jarred roasted red bell pepper, cut into ½-inch pieces
• ½ cup crumbled tempeh (optional)
• 1 cup thinly sliced scallions