Vegan crack potato casserole a la crock pot

If you were to search the term "crack potatoes" on say Pinterest, you'd be overwhelmed with a copious amount of crazy delicious looking potato casserole dishes. We're talking potatoes every style, from roasted to mashed to hashed, smothered in layers of sometimes cheese, meats and other cholesterol-ridden items.

Lucky for the cruelty-free folk, crack potato casserole is oh so easy to veganize now that Daiya has blessed us with wedges.

So for my very first recipe of VeganMofo 2012, I decided to kick things off with a really cheesy, really decadent, perfect for Sunday morning when you just don't care how many calories are in your crack potato casserole.

The best part about this recipe? You just pop it in the crock pot and call it day, seriously, it's that easy. This is one recipe that requires very, very little supervision (which is kind of essential when it comes to being the work-from-home mom of a toddler with another one on the way in December).

Vegan Crack Potato Casserole
(Serves 8-10)
2 lb bag of frozen potato variety of your choosing (I opted for hash brown)
1 12 oz container of salsa (I say splurge on the fresh variety with extra cilantro)
1 Daiya jalopeno garlic wedge (go all out and use the WHOLE thing)
1 container or 12 oz sour cream (vegan, of course, Tofutti is my go-to)
1/2 cup plain almond milk
1 garlic glove minced

Coat the inside of your slow cooker with cooking spray or butter (vegan of course) and dump your frozen potatoes in your crock pot.Turn it up on high. Stir in sour cream, salsa and garlic. While it sits, grab your Daiya wedge and cut into thin, thin slices (like really thing rectangles).

Slice thin rectangles into tiny strips. (I wouldn't advise using a shredder for Daiya wedges as they're really soft and creamy, you'll get more buildup than it's worth. Also, use the wedge, it's way creamier and makes for a more gooeyfied casserole as opposed to the shreds). Stir in the entire cut-up wedge. Pour the milk over the potatoes and place the lid on your crock pot.

Let it sit for two hours.

Take a peek at it (let the smell invade your house), stir to make sure there's nothing too crunchy on the sides and splash a little more almond milk on top if it looks dry (but it really, really shouldn't). Turn on low and let it cook for one more hour with the lid off.

Pair with your favorite vegan breakfast item, like a pudding pancake or some pumpkin bread (since it is fall after all) or just completely stuff your face with this. Either way, it's going to become your favorite guilty breakfast item yet.


  1. At last!!! This looks amazing, thank you so much!

  2. yum, that ought to take care of my carb cravings.

  3. DUUUUUUUUDE! It's in a crock! It's crack! I'm making it for a potluck!

  4. OMG this is amazing! Best dish I have seen yet today! :)

  5. Hey I don't get to be the Chubby Vegan Mom by leaving out carbs ;) I really encourage everyone to give this one a whirl, it's so easy and SO delicious.

  6. Woh, this sounds amazingly good and really rich and indulgent! Thanks for sharing your recipe, I am bookmarking this ;)

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  8. Any idea approx how many cups of hash browns is in 2lbs? I have a big bag of hash browns in my freezer, and if I don't have to buy anything, I'm making this recipe for dinner tonight. Can't wait!

    1. Nevermind. My giant bag of hash browns had almost no hash browns left in it, so I bought a new bag.

      This was delicious! I think next time, instead of shredded hash browns, I'll try it with the southern style hash browns. (This is also my new favourite way to eat the Daiya wedges)

  9. I would like to make this for our Easter Brunch, but curious, is it spicy with the Daiya jalopeno garlic wedge. We have 30 people at our brunch, lots of kiddos and want to make sure nothing is too spicy.


    1. The jalapeno wedge is a bit on the spicy side for kids I think (our three-year-old daughter tried it and said it was too hot). We've made it using half the cheddar wedge and half the jack wedge, it's really good too. The wedges are great for this because of the creamy texture!

  10. Can this be made in advance and reheated?