Vegan Hash Brown Casserole with Tempeh Crumbles

Preheat oven to 375°F. In a small mixing bowl whisk together the first 10 ingredients (through black pepper). Shred potatoes, placing them in a large bowl of cold water as you shred. Rinse and drain potatoes, and spread them on a baking sheet lined with a clean kitchen towel. Pat potatoes dry with a second clean towel. Transfer potatoes to a very large mixing bowl; add roasted red pepper. Pour plant milk mixture over potato mixture; toss to coat evenly. Spoon potato mixture lightly into a 3-quart rectangular baking dish. Don’t compact potatoes. (You want to maintain pockets of air so the potatoes don’t become a solid lump.) Sprinkle crumbled tempeh over top. Cover dish with foil. Bake 1 hour. Remove foil and bake an additional 30 minutes until potatoes are tender and crispy on top. Sprinkle with scallions. Let stand 10 minutes. Serve warm. Make-Ahead Instructions: To prep this dish ahead, bake the casserole for the first hour in Step 3, but skip the final 30-minute bake. Store the casserole in the refrigerator, and before serving, bake for 1 additional hour at 375°F. Prep-time: 20 MINUTES / Ready In: 30 MINUTES Makes 12 to 16 wraps Serving size: ⅙ of recipe