Preheat your oven to 425°F (220°C). Place the boiled potatoes on a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato. Drizzle with olive oil, and sprinkle with salt and black pepper.

Cooking

Bake the Potatoes

Bake the smashed potatoes in the preheated oven for 25-30 minutes or until crispy and golden brown.

Cook the Sausage

While the potatoes are baking, cook the plant-based sausage according to package instructions, then slice them into rounds.

Sauté the Vegetables

In a skillet, sauté the sliced mushrooms until they are browned. Add chopped green onions and cook for an additional 2 minutes. Set aside.

Make the Hollandaise Sauce

Blend the Sauce

In a blender, combine silken tofu, nutritional yeast, lemon juice, turmeric, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Assembly

Assemble the Dish

Once the smashed potatoes are done, top them with the plant-based sausage, sautéed mushrooms and green onions, diced tomato, a drizzle of vegan hollandaise sauce, and sprinkle with vegan mozzarella cheese.

Serve

Serve immediately while hot, garnished with additional green onions if desired.