This is a great brunch dish. Or, serve it for dinner with a salad. It can be changed up and added to with different vegetables or seasonings. You could omit the sausage or add tofu crumbles.  

• 1 tablespoon canola oil 
• 4 patties soy sausage, if frozen, thawed, crumbled
• 1 clove garlic, finely minced
• 1 container plain yogurt, soy or coconut milk
• 2 tablespoons chives, chopped
• ½ teaspoon Deb’s Seasoning
• ½ teaspoon any grill seasoning
• 2 Small or medium size red potatoes, cut into similar sized slices (about 2 pounds, adjust for size of baking dish)
• 1 cup onion, minced
• 1 jalapeño pepper, finely diced
• 1 cup mushrooms, diced
• ½ cup vegetable broth
• Salt
• Freshly ground pepper 
• Breadcrumbs for top (optional)
• 1 cup shredded soy cheese (optional)  

Preheat oven to 375°F (190°C). Lightly oil a 10”× 10” baking dish or pan.  In a nonstick skillet add oil and crumble in soy sausage. Sauté until sausage is a little crispy. Add garlic to pan and cook for one minute, then set aside. In a small bowl, mix yogurt, chives and seasonings and set aside.  Add a layer of potatoes to the bottom of the baking dish. Then add a third of the onion. Also add 3 of the jalapeño, sausage and mushrooms and a dash salt and pepper. Add another layer of potatoes, then another layer of soy sausage and vegetables. Repeat layers ending with potatoes on top. Pour ½ cup of vegetable broth evenly over top layer, and then pour the yogurt mixture over the entire dish.  Cover baking dish with foil and bake about 30- 40 minutes, or until potatoes are done. Then remove foil and sprinkle breadcrumbs or soy cheese on top (if using). If potatoes seem to be dry, add ½ cup of water or vegetable broth around the edge of the dish. Cook 15 minutes until top is golden brown. Remove from oven and let stand for 10 minutes before serving. 

Hint:

A good topping mix is breadcrumbs, nutritional yeast with a ¼ cup of chopped walnuts or chopped herbs. You can mix in a little vegan butter but you do not need it.