Joe's Vegan Special
 There was a series of Joe's and Original Joe's Restaurants in California in the '70s and '80s. They all had this Blue Plate Special on the menu using ground beef. (I've substituted TVP here, however.) It was a very popular meal whether you wanted breakfast, lunch or dinner because it was filling and satisfying. My mother would often replicate this classic dish for a quick and easy one-pan meal. (I guess it was her version of Hamburger Helper.) My dad always sprinkled grated cheddar cheese over his portion. For that extra treat, sprinkle some grated soy cheddar over yours.
If you don't want to use TVP, substitute ground free-range beef, chicken or turkey or even freshly ground tuna to make a more healthful meat version of this recipe. If you use meat, adjust the cooking time to ensure that the meat is properly cooked. Makes 2 servings.


Ingredients:
1/2 cup chopped onions
1cup cooked textured vegetable protein (TVP)
2 medium whole button mushrooms sliced
1 large egg or substitute Ener-G-Egg Replacer, 1/4 cup ground soft tofu, or 1/4 cup soy milk
1 1/2 teaspoon tamari soy sauce
1 large egg white or substitute 1/4 teaspoon of Xanthan Gum with 1/4 cup water.
1/2 cup chopped frozen spinach
Sea salt and freshly ground black pepper


Instructions:
1. Heat a nonstick sauté pan over medium heat and spray with canola oil spray. Cook the onions, stirring, until golden, 2 to 3 minutes. Add the mushrooms and 1 teaspoon of the tamari. Continue to cook, stirring, for 2 to 3 minutes before adding the spinach. Cook, stirring, until the spinach is mixed in thoroughly. Remove from the pan and set aside.

2. Wipe the pan clean with paper towels and place back on the stovetop over medium heat. Spray with canola oil spray and add the TVP. Cook, stirring, for 2 minutes, then add the egg and egg white. Scramble for 1 to 2 minutes and add back the spinach-mushroom mixture and the remainder of the tamari. Cook until the eggs are done, about 3 minutes. Season with salt and pepper.
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