Vegan Just Egg Bites

1/3 package Ore-Ida potatoes o'brien

1/2 package savory Impossible sausage

1 package sliced baby bella mushrooms

1/2 cup Daiya cheddar shreds

1 bottle Just Egg

Canola oil for brushing

Optional: 

Spinach

Garlic

Sundried tomatoes

(Swap cheddar for mozzarella for this combo)

Preheat oven to 350 degrees F

Cook potatoes o'brien according to package directions and set aside

Cook Impossible sausage on one side, add in mushrooms, and optional ingredients if using

Fry for a few minutes until mushrooms are soft, break mushrooms into bite sized pieces with stirring spoon, and remove from heat

Brush a 12 cup muffin tin with oil

Layer bottom with potatoes o'brien, mushroom sausage mixture, and cheddar

Pour bottle of Just Egg and divide evenly on top of layers

Bake for 20 minutes and cool for 10 minutes before serving

Vegan Stroganoff with Impossible Meatballs

12 oz Great Value egg free pasta ribbons

1 tbsp vegan butter

1 onion, diced

8 oz sliced baby bella mushrooms

2 cups water, divided

2 tsp vegetable bouillon powder

2 tbsp unbleached flour

1/2 cup Tofutti sour cream

1 tsp yellow mustard

14 oz Impossible meatballs

garlic salt

freshly ground pepper

Bring 2 1/2 quarts of water to a boil

Add pasta, cook for 8 minutes, and drain

While pasta is cooking, melt butter in a 3 quart frying pan

Add onion and fry until transluscent

Add mushrooms and fry until fragrant

Pour 1 1/2 cups water and evenly sprinkle in bouillon powder

Stir and bring to a boil

In a pyrex measuring cup whisk 1/2 water with flour until dissolved to make a slurry

While stirring onion mixture pour slurry constantly mixing until thickened

Mix in sour cream and mustard until incorporated

Coat meatballs in sauce and bring to a boil

Cover, reduce heat to low, and simmer for 20 minutes

Add cooked pasta and mix until coated in sauce

Top with garlic salt and freshly ground pepper

Vegan Breakfast Pasta or Casserole

1 pound carb of choice: spaghetti/potatoes/hashbrowns/tots/fries (I used spaghetti)

14 oz Impossible savory sausage roll

12 oz bottle of Just Egg

8 tbsp Veganaise

8 tbsp Daiya cheddar shreds

Prepare carb of choice according to package directions

In a frying pan, cook impossible sausage according to package directions

Pour on top of carb

In the same pan, fry just egg until it starts to brown on both sides

Remove from heat and pour on top of sausage

Mix carb, sausage, and egg until incorporated

To use less veganaise, portion mixture into 8 servings and stir in 1 tbsp veganise and 1 tbsp cheddar just before serving