Vegan Crustless Potato Quiche

6 peeled russet potatoes, grated or 1 package Trader Joe's frozen hashbrowns
3 tbsp Earth Balance, melted
2 1/4 cups Tofurky italian sausage, crumbled and cooked (optional)
1 1/2 cups Trader Joe's vegan mozzarella, shreds
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
1 large brown onion, diced
12 oz firm tofu, crumbled
1/4 + 1/8 tsp turmeric
3/4 cup soy milk
3 tbsp cornstarch
3/4 tsp salt
1/4 + 1/8 tsp pepper

Preheat oven at 450 degrees F. If using fresh potatoes, add to a bowl of cold water to remove the starch and strain and press remaining water out. If using frozen hash browns, microwave till thawed, and squeeze out excess water with paper towels. To bowl of potatoes, add in the melted butter and toss until thoroughly incorporated. Press the potatoes on the bottom and the sides of an ungreased 9 x 13 inch pyrex.
Bake for 25 minutes. Remove from oven and decrease to 350 degrees F.
In a bowl, crumble tofu and add turmeric until thoroughly incorporated then mix in cheese, bell peppers, onion, salt and pepper. Mix in sausage if using.
In another bowl add soy milk and cornstarch whisking until the cornstarch is dissolved and add to tofu mixture until incorporated. Spread tofu mixture evenly on top of potatoes.
Bake for 45 minutes. Let cool for 15 minutes. Makes 9 servings.

Altered from http://beingvegan.us/recipe/hash_brown_quiche