Thanks to this here hash, from this day (actually Monday) forward- all Mondays in the J-R household shall be Savory Morning Monday! (catchy, yes?) I found that Tofurkey (swoon) has a vegan breakfast sausage, which is fantastic news to me because even though I've been known to fall off the wagon and eat cheese every blue moon, eggs are an absolute no for me- and the faux sausages that I had loved so much from Morningstar Farms have eggs as one of the main ingredients. And, call me cynical- but seeing as they're owned by Kraft, I can't see those coming from free range happy birds.

Anyway, tofurkey's sausage is good- a bit sweet, but it works great in this hash. I feel silly listing directions as it's basically pan fried potatoes with some jazz in it, but here you are anyway. I also made the La Dolce Vegan scrambler which is great mushed into this hash too. A bit of wheat toast on the side and you really don't need to eat until 'Left Over Savory Morning Tuesday'.

• 1 large baking potato, chopped into small cubes
• 1/2 green bell pepper, diced
• 1/2 red onion, diced
• 1 roma tomato, diced
• Tofurkey breakfast sausage
• salt and peppa to taste
• about 1T of oil (mine was too oily with more- I found I cannot cook this in my non non-stick pan without serious stickage)

Sautee the onions in oil for a few minutes, add the potatoes- covering the pan will make them cook faster. Cook until potatoes are firm-soft. Add breakfast sausage, green pepper, tomato and salt and pepper (about 1/2 t each). Cook until peppers are firm-soft and tomatoes are close to falling apart.

Also, if I were to get all Nancy on this (I've been known to individually flip these little potatoes to get all sides evenly cooked), I'd cook the 'sausage' separately to get a little bit of a crust on it before adding it to the potatoes, but with making the scramber as well, I just threw it in. Yup, I can be crazy too.

Tofurkey Cookbook Mash-Up Pot Pie

Our California Christmas dinners are becoming traditional (i.e. I did this year sort of what I did last year- but with some very important updates). For Christmas Eve, I make a Tofurkey (store bought). As good as the Tempeh Meat Loaf, Salsbury Seitan and other recent homemade discoveries are- we are conditioned as a family from years and years Tofurkeys- to want that for the holidays. So, the 24th was that.

Then the 25th, I make a pot pie with the left overs. Also, this year, on the 24th, I made "Golden Gravy" from pg 69 of the RFD book (I was never a gravy person- but this stuff is AMAZING!). So for the Christmas Day pot pie, we had the following mash-up of recipes and ingredients:

Crust: "Sister's Pie Crust" from the Compassionate Cook

Gravy: RFD's "Golden Gravy" (in lieu of the gravy in the Ellen pot pie recipe (HERE) They're pretty different. The Ellen gravy is just flour, broth, onions, garlic, salt and pepper. The Golden Gravy has all that except the broth and plus spices, tamari and nutritional yeast. So the RFD stuff has a bit more zing.

Protein: Instead of the Gardein that the recipe calls for, I used left over Tofurkey (cubed) and at Davey's suggestion, shoved the stuffing in too

So... in spite of being terribly nervous that I'd ruin Christmas, this was AMAZING! It has so much more flavor than the standard way of making it, which has always been really good- but a hint bland. In fact, the gravy got to be a tad too intense at times, but on the whole, it was really excellent. It was a jazzed up version of the normal pot pie which is really fitting for a holiday meal! Especially when followed by a SUGAR COOKIE or two!