Ingredients

Just Egg Mixture

  • 2 cups Just Egg
  • ¼ teaspoon baking powder
  • 2 tablespoons flour (regular or gluten-free)
  • ¼ teaspoon salt and pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon dehydrated onions

Fillings

  • 2 medium potatoes (any kind), peeled and chopped into 1/2-inch cubes
  • 1 medium red bell pepper, core removed (discard), flesh finely chopped
  • 1 cup broccoli florets
  • ½ cup chopped red onions
  • 2 teaspoons olive oil
  • 1 cup baby spinach, stems removed, roughly chopped
  • 1 medium Zucchini quarter sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup vegan cheddar shreds
  • Instructions
  • For the Roasted Vegetables:
  1. Preheat oven to 375°F/190°C.
  2. Make sure your broccoli florets are on the small side. Add the veggies (except the cherry tomatoes and spinach) to the sheet pan and drizzle with olive oil. Cook for up to 10 minutes, until tender. Add chopped spinach and tomatoes cook for one more minute until the spinach is slightly wilted. Remove the pan from the oven.

For the Just Egg Mixture:

  1. Increase the heat to 400°F/200°C. Spray a deep dish pie pan with vegetable cooking spray.
  2. Whisk together Just Egg, flour, baking powder, and seasonings. Set aside.
  3. Add the cooked veggies from the sheet pan and the cherry tomatoes. Top with vegan cheese. Pour Just Egg mixture over the top.
  4. Bake for 30 to 35 minutes.
  5. Remove it from the oven and allow it to cool for 10 to 15 minutes before slicing and serving.

NOTE: You can replace the Spinach with the Zucchini or use both also expiring with vegan sausage and different types of potato