I can follow a complicated recipe okay, but I really love simple cooking.It's so much easier when I can put all the ingredients in a pot or an oven, and let the cooking do all the work. Here's are a couple of easy dishes from two of my favorite websites that I recently put together.
First, I used Abbie's Roasted Veggies recipe from Foods That Fit. This is just as simple and wonderful a dinner as you can make. Cut up veggies and toss it with a sauce (teriyaki, spaghetti, or enchilada sauces work great) in a large mixing bowl.
I often use Kikkoman's regular teriyaki, but sometimes use the spicy miso for a little extra kick.I just use my hands to toss the veggies with the sauce.
Then roast it in a pan lined with parchment paper for 40 minutes at 450F. Abbie usually adds cubed tofu or tempeh for the protein, but I had a different idea this time.
In the top photo, you'll notice some cut up vegan sausage. This isn't just any store-bought sausage, however. It's the famous "Spicy Italian Vegetarian Sausages (aka 'Julie's Sausage')" from another one of my favorite websites, Everyday Dish TV.
Julie's Sausage hit the internet and spread through the vegan world like wildfire about a year ago for its authentic flavor, texture, and ease of making.
You simply mix the ingredients in a bowl, scoop it out into aluminum foil to roll them up into links (or patties), then steam them for 30 minutes. Easy and just amazing. I like them after they've been refrigerated. It makes the texture a little firmer like authentic Italian sausage.
I love them with pasta dinners, but this time I added it to some roasted sweet potatoes, mushrooms, green peppers, and zucchini.
Two easy dishes combined for a bunch of healthy meals all week.
Don!!! I am so honored to be mentioned in your post! I must say the vegetarian sausages look delicious and I just printed to recipe to try for myself. I just love how easy the roasted veggies are to make. Basically once you've chopped them, the oven does the rest of the work :)
ReplyDeleteI actually had some veggies in the fridge today that were about to go bad so I threw together asparagus, mushrooms, onion, tofu, and these yellow green beans with some Soy Vay. Roasted for a bit and then stuck in the fridge to take with me to work the next few days.
Hope you are enjoying your weekend and making it through the hot and muggy weather I am imagining you are having where you are!
Again, thanks for the mention on your post!
Hey Abbie! The roasted veggies are such a great idea, and I do it so often, I just had to share it!
ReplyDeleteIt's getting hot, but not muggy here yet. It starts to get bad in May; horrible in June; and ridiculously god-awful in July, August, and into September. During those months, the heat index is generally 90-95F at 6 am (I know because I have to run from 5:30ish to 6:30ish in the morning from mid-April through the end of September). That's why my earliest Fall marathon was in late October.
you've gotta love a suuuuper tasty meal that doesn't require a lot of hands-on time! the roasted veggies look amazing, and your sausages look crazy good, too! i would love to make them, but i my stomach doesn't agree with that much wheat gluten - makes me supersadfaced! :( i always feel like i'm missing out! i guess this just means i'll have to try tweaking the recipe to see if i can make it with less gluten and substitute in something else instead. hmmm......
ReplyDeletenow i want a big 'ol plate of roasted veggies! mmmmmmmmmmm!
I've got to try those sausages.
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