Italian Chick-n-Sausage Bake!

Hi Everyone!

Tuesday I shared a recipe using half the package of Tofurky Italian Sausages (you can see it here), but today’s recipe was the reason for buying the sausages in the first place! In case you’re wondering what sausages I’m talking about, here’s a pic…

To make this recipe, though, I needed more than Italian Sausage…I needed chick’n, too! There are a few frozen choices at my grocery store, and they aren’t bad, but they weren’t exactly what I was looking for either!

Enter: Tofurky Slow Roasted Chick’n!

You guys…this Chick’n is a GAME CHANGER! It’s AH-MAZING, and exactly what I needed for this bake! The combo of the sausage and chicken–along with all the veggies–makes this bake the perfect comfort food! Trust me, this bake might not be the prettiest, buy you’ll feel warm, cozy, and–best of all–full (but not weighed down) after eating it!

(PS: You’ll also want leftovers, and luckily, this bake serves six! Of course, if you have six to feed, then you’ll want to make two bakes! 😉 )

Along with yummy chick’n and sausage, this bake is filled with zucchini, yellow squash, diced tomatoes, olives, pasta sauce, some yummy spices, and mozzarella cheese! Here’s a pic showing the plateful of squashes you’ll use…

Here’s a close-up of the bake on a plate, but I suggest serving this in a bowl instead. The bake isn’t held together tightly by the cheese, so it spreads quickly on the plate, and a bowl would add to the comfort feel of the meal! (Of course, if you prefer a plate, then go for it–this meal is amazing no matter what dish you enjoy it on!)

Here’s how to make it:

Italian Chick-n-Sausage Bake

(Vegetarian, Serves 6)

Ingredients:

1 package (8oz) Lightly Seasoned Vegetarian Chick’n
2 Vegetarian Italian Sausages
2 medium-sized Zucchini
2 medium-sized Yellow Squash
1 can (24oz) Pasta Sauce
1 can (14.5oz) Petite Diced Tomatoes, undrained
1 can (2oz) Olives, drained
1 Tsp Italian Seasoning
1 Tsp Garlic Powder
1/2 Tsp Salt
2 cups Mozzarella Cheese
Cooking Spray

Directions:
1. Preheat the oven to 375. Lightly grease a 9x13in baking dish with cooking spray, and set aside.

2. Thinly slice the zucchini and yellow squash into 1/4inch (or less) rounds, and then slice all of the rounds in half. Coat a medium skillet with cooking spray, and sauté both squashes until they start to soften.

3. While the squashes are heating, thinly slice the sausage the same way—1/4inch (or less) rounds, and then slice all of the rounds in half. When the squashes are done, remove them from the skillet, and then heat the sausages and the entire pack of chick’n in the same pan. Sauté until both the sausage and the chick’n are lightly brown.

4. While the “meats” are heating, mix the following in a large mixing bowl: tomatoes, olives, Italian seasoning, garlic powder, and salt. Once combined, add in the pasta sauce and “meats,” and then mix well.

5. Next, slowly stir in the cheese, one cup at a time, and mix until combined.

6. Finally, add the squashes. Gently fold them into the mixture, and stir gently until everything is combined.

7. Pour the mixture into the greased baking dish, and bake for 15-20 minutes until heated through.

8. Serve and enjoy! 🙂

Tortellini Alfredo Sausage Bake!

Hi Everyone!

So, last week I tried these Tofurky Italian Sausages for the first time, and let me tell you…they are GOOD! I’ve used Field Roast Sausages before, but my store was out of Field Roast, so being a new Tofurky fan, I decided to try these!

You guys…I love them! They are much milder than the Field Roast brand, so when I want something lighter, I’m going to opt for these! (Later, I’ll show you a few recipes where the Field Roast are perfect, but today is not that day!) 😉

I actually bought these for another recipe, but I only wanted to use half the pack, so this recipe was formed to “use up” the leftover sausages! I could have put them in the freezer for later, but I really wanted to use them, and I’m glad I did, because…

Yumminess was born!

Okay…try to ignore the unfortunate green background in that pic, and look at this instead:

Or this…

Just look at all that goodness! Trust me guys…this bake is AMAZING!

Here’s how to make it:

Tortellini Alfredo Sausage Bake

(Vegetarian, Serves 6)

Ingredients:
1 bag (12 oz) dry Cheese Tortellini
2 Vegetarian Sausage Links
1 jar (22 oz) Alfredo Sauce
2 bags (10.8 oz, each) frozen, Broccoli Florets
Cooking Spray

Directions:
1. Preheat the oven to 375. Start heating the water for the pasta, and lightly grease a 9x13in baking dish with cooking spray. Place the dish aside. Start steaming the broccoli in the microwave according to package directions.

2. Slice the sausages into rounds about 1/4-inch thick, and heat in a medium skillet lined with cooking spray over low heat until lightly browned. When the water for the pasta is ready, cook the pasta according to the package directions.

3. When the broccoli is done, cut the trees into smaller, bite sized pieces.

4. When everything is done, add the cooked ingredients to a large bowl. Slowly stir in the Alfredo sauce, about 1/3 of the jar at a time. Gently mix in the entire jar of sauce until everything is thoroughly combined.

5. Dump the contents of the bowl into the prepared baking dish, and spread the mixture evenly in the dish. Bake for 15 minutes, or until heated through.

6. Serve & enjoy! 🙂

Perfect Nacho Snacks by Amy’s Kitchen!

Note: This post contains affiliate links.

Hey Everyone! A while ago, The Fisherman and I were lucky enough to find these Snacks in the grocery store! Oh, what a day that was! We both love finger foods, but until we found these, we hadn’t found any vegetarian options that resembled mini tacos or taquitos–our favorites!!

Finally, we were able to fill that void!! YAY!!

(Note: If you don’t know about Amy’s Kitchen, check out their website here! They offer lots of meal options (mostly frozen) that are vegetarian, and some are vegan, too!)

Just look at those golden brown, crispy bites of yumminess…and the flavor? They are amazing! The only “problem” was that just like pizza rolls, some snacks would pop open when heated in the oven! Annoying? Yes, but that goes with the territory when eating these kinds of snacks, right? Right?! That’s what I thought, too, but we were WRONG!!

Yep, I said it!!

The box says to cook these in the oven at 350 for 13-15 minutes, and don’t get me wrong, they come out good. In fact, I’ve been cooking them that way for over a year, and we love them! BUT…the best way to cook these yummy morsels is in the Air Fryer!

I recently purchased this Air Fryer, and it’s the best thing ever!! If you don’t have one, you should get one…like now! Trust me on this!

Here’s how to make Perfect Nacho Snacks (by Amy’s) in your Air Fryer:

(Note: We usually make two boxes and have these for dinner! One box is 460 calories, and when paired with 2 tablespoons of light sour cream, you have a 500 calorie meal! Have extra calories, or feel like eating more? Add a quarter cup of shredded cheese to your plate for dipping–we like Colby-Jack the best!)

Step 1: Pour one box of Nacho Snacks into the Air Fryer, and arrange the snacks so they are laying in a single layer. (It doesn’t matter if they are right-side up or not!)

Step 2: Heat the snacks at 350 degrees for 4 minutes. When the 4 minutes are up, shake the basket and heat for another 4 minutes. (Try to get the snacks to lay in a single layer after shaking, but don’t worry if a few are being difficult–go ahead and cook them for the next round.)

Step 3: After the second set of 4 minutes, dump the snacks on a plate. That’s right, just dump them out!

Step 4: Heat the second box the same way you did the first.

Step 5: When the second set of 4 minutes is over, dump the first batch back into the basket (right on top of the batch that just finished cooking) and heat everything for another minute!

Step 6: When the cooking is done, pour the entire contents of the basket on a plate, and then arrange for eating–I do this by separating the snacks onto two plates!

Note: If you are only heating up one box of snacks: First heat for 5 minutes, and then shake the basket and heat for 4 more minutes. Serve.

Keep in mind that you still might have an exploding snack or two, but that’s all it will be, and you probably won’t even notice!

Oh yeah! Another awesome thing about the Air Fryer? That baby is covered in a non-stick surface that makes clean up almost fun! Notice, I did say ALMOST–I mean, who really likes cleaning up anyway? (Yo, if that describes you, don’t tell us!! LOL!!)

Do you own an Air Fryer? Have you tried these snacks before? If you try this “Perfect” cooking method, leave a comment and let me know how it goes!

Happy Snacking!

Bren

Welcome!

Hi Everyone! Welcome to my brand-new blog, Bake It Veggie!

My name is Brenda, and almost two years ago, I jumped into vegetarianism with both feet, and I never looked back! (Okay…I looked back a little at bacon, but it was just looking! LOL!) Honestly, going meat-free was easy for me, but I know I’m the exception and not the rule!

In fact, everyone I know (except for The Fisherman) is a die-hard carnivore…and that means they don’t care about the new “veggie” thing I found in the store yesterday, or the challenges (and successes) of eating meat-free while on a road-trip!

And that’s where the idea for this blog came from! I wanted a place to share my vegetarian journey, and everything that goes with it! That means I’ll share new finds, product reviews, cuddle-cow pics, recipes, and…well, who knows! I’m kind of making this up as I go! LOL!

What I do know is that everything I share will be good for you, good for the planet, and good for the animals! Those are the things that are important to me, and hopefully, if you’re reading this, they’re important to you, too!

If this sounds fun, don’t forget to follow me on Instagram! 🙂

Until next time!

Bren