Spring Scoop

Plant-Based* Saus'ge & Potato Shakshuka


  • 2 patties Molly's Kitchen® Plant-Based* Breakfast Saus'ge Patty
  • 1.5 oz. Roseli® Olive Oil / Canola Oil 50/50 Blend
  • 1/2 onion Red Onion, peeled and diced
  • 1 tsp. Monarch® Chopped Garlic in oil
  • 12 oz. Roseli Chef's Style Tomatoes
  • 1/2 tsp. Monarch Ground Chipotle Pepper
  • 6 oz. Monarch Ancho Seasoning
  • 2 pieces Roland Soft Bean Curd Tofu, sliced into rounds
  • 1 tsp. Cross Valley Farms® B Sized Red Potatoes, halved if large
  • 2 oz. Del Pasado® Queso Fresco, crumbled


  1. Preheat oven to 375°F.
  2. Place a medium oven-safe pan on the stove top over medium heat. Add oil, then add the chopped onion and sauté 5 minutes. Add the garlic and dry spices and sauté another 5 minutes.
  3. Stir in the tomatoes and potatoes, place in the oven and bake at 350°F for 25 minutes. 
  4. Remove the pan from the oven (do not turn off the oven) and move the potatoes aside to make indentations to nestle in the sausages and tofu.
  5. Place pan back in the oven and bake 10 minutes.
  6. Remove from the oven, sprinkle with cheese and additional herbs if desired. 

Serves 1

*Made with ingredients derived from plants, fungi and algae; no animal-derived ingredients. Reasonable efforts to avoid cross-contact with animal-based ingredients.