The Turkey Sausage Veggie Bake is one of Mysfam Cottage’s favorite recipes, but it can easily be changed to be a vegan/vegetarian recipe with a few changes. Considering that I overindulged in a few too many Christmas cookies I thought a lighter recipe was a great way to start the New Year. This recipe works great as a veggie side or a full meal for meat free Monday. The serving size is great for a light lunch, but I usually half a serving as a side veggie.
You can basically toss all of your favorite vegetables together for a fantastic side with a serving of Sneaky Mom’s Meatloaf or serve it with rice or noodles for a good, clean meal. I will usually have this as an alternative to salad when I’ve had a bad calorie day and need to eat a lite evening meal.
Mysfam Cottage No-Meat Veggie Bake
1 medium Sweet Potato
1 Red Bell Pepper
3 baby Red Potatoes
1 Yellow Squash
4 oz. Baby Portabella Mushrooms
1 ½ cups of broccoli florets
½ Yellow Onion
2 Tbsp of Olive Oil
Salt and pepper
1/8 tsp Garlic Powder
½ tsp Italian Seasoning
Preheat oven to 350 degrees. Wash all the vegetables. Peel the carrots and sweet potatoes. Core and seed the red bell pepper. Cut the baby portabella mushrooms into quarters. Cut all of the vegetables into ½ inch to 1 inch pieces and combine all of the veggies in a gallon baggie with the olive oil, garlic powder, and Italian seasoning. Shake until all of the veggies are coated well. Spread the veggies onto baking sheet and season to taste with salt and pepper. Cook for 30-45 minutes, flipping halfway through.
Reheat leftovers in the microwave for 2 to 2 ½ minutes on high or until hot, stirring halfway through.
This recipe makes 4 servings at about 174 calories per serving.