Tag Archives: Vegetarian Food

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)


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

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)

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

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! 🙂