4 large red potatoes, chopped

4 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes

1 (14 oz) package veggie ground (such as Yves Veggie Cuisine)

1 small yellow onion, diced

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

2 green onions, chopped

Salt and black pepper

Pre heat oven to 400F degrees. In a baking sheet, add the chopped potatoes, drizzle 2 tablespoons of olive oil and season with salt and black pepper. Toss really well. Bake for about 20-30 until potatoes are tender on the inside and crispy on the outside. Remove from oven, reserve. Meanwhile, in a large skillet, heat the remaining olive oil over high/medium heat. Add the garlic and red pepper flakes, sauté for about a minute. Add the veggie ground, onion and bell pepper. Keeping sautéing until onion is translucent and bell peppers are tender. Season with salt and black pepper. Add the cooked potatoes and mix. Finish with chopped green onions. Serve and enjoy!