By that I mean that I'm not vegan, but getting closer every day. I've been vegetarian for decades.

I wish that vegan options weren't so expensive. Like you, I follow a pretty simple diet. Those pricey things are for when my vegan DIL visits.

I think vegetarians are doing a lot of good.

We cut them up & put them in everything. I'm even thinking about buying an air fryer to make them super crispy. Right after the pandemic broke out you couldn't find tofu in my area for almost two months. I think it was a supply line problem, not a hoarding problem.

Love your tips to try baking it.

Here are my tips:

Add lots of ingredients when making an omelette, the more the merrier. Mushrooms, onions, spinach etc. I add Follow Your Heart shredded vegan Parmesan at the end before flipping half over.

I use the liquid in place of eggs when making meatloaf (or mini meatloafs in muffin tin) along with cracker crumbs, onion, a little ketchup and ground Impossible burger.

I used to love meatloaf. My mom put a little green pepper in, too. I've not tried the Impossible products yet. Maybe when it cools off I will.

I always double the sauce so there is plenty of gooey sauce to rub off on the mash potatoes.

This is the single batch quantities

Meatloaf sauce:
▢ 1/3 cup light brown sugar
▢ 1/2 cup ketchup
▢ 2 teaspoon dijon mustard
▢ 1/4 teaspoon ground nutmeg

And that was a great idea to make them in a mini-muffin pan!

we prefer to mix the JE in a bowl with whatever veggies/cheese/herbs you want, & then bake in greased muffin tins. We also had success pouring the mixture into somewhat larger greased ramekins and baked a little longer. Don't forget to grease your pans—this stuff really sticks. We freeze the muffin tin eggs & micro for 45 seconds a side.

Do you hash brown your sweet potatoes?

The flavor is ok and I will use it where eggs are needed in a recipe. I like the idea of the same amount of protein as an egg and no cholesterol.. A bit too much sodium for my liking but if I make someting I will just not use as much salt as before. The JE will take care of the salt thing. I told my friend about JE because she has a cholesterol issue. So she will use one egg and one helping of JE and mix.. She says the egg bolsters the flavor of the JE so you can hardly taste the difference.
Again, thanks for the heads up.. a keeper..
m