Fun, Fast, and Vegan

Once the holidays are over, many people want a break from cooking—yet want something easy and tasty. This is one of my favorites. (You can substitute real eggs for JustEggs™ if desired). This recipe serves 6-8  depending on what else you are serving

Fun, Fast, and Vegan

Once the holidays are over, many people want a break from cooking—yet want something easy and tasty. This is one of my favorites. You can substitute real eggs for JustEggTM if desired. I make my own oat flour by blending gluten-free rolled oats in my blender. If you don’t have Cassava flour, just replace it with another cup of oat flour. Leftovers freeze well.

Ingredients 

  • 12-ounce bottle of JustEggTM
  • 1 rounded cup grated potatoes (10 ounces)
  • 1 rounded cup diced onions (10 ounces)
  • 8 ounces mushrooms chopped or veggies
  • 8 ounces frozen petite green peas, thawed
  • 1 can creamed corn
  • 1 cup oat flour (I make mine from rolled oats)
  • 1 cup cassava flour
  • 1 Tbsp Nutritional yeast (not Brewer’s yeast)
  • 1 Tbsp mock chicken seasoning
  • 2 tsp baking powder (aluminum free)
  • ½ tsp garlic powder
  • ½ tsp ground pepper, if desired
  • 1 4-oz can fire-roasted mild diced green chiles if desired
  • ½ tsp paprika to sprinkle over the top

Preparation

Turn oven on at 400o to heat up.

Place mushrooms in frying pan over medium heat, Cook and stir until dry.

Mix all ingredients (except paprika) in a medium bowl.

Grease two 8-inch square baking pans. Pour half of the batter in each. Sprinkle paprika on top.

Place in oven. Turn heat down to 350o and bake uncovered for 55-60 minutes until starting to brown on top.

Remove from oven.

 

Serving

Let stand 3-5 minutes. Cut each pan into four squares and plate. This recipe works well

Serve it with sourdough toast and fruit or a couple of Taylor’s Vegan Gluten-free waffles. Enjoy!