Nan’s Roasted Veggies and Beyond Sausages with Corn Bread

Ingredients

  • Any roastable veggies you have in your fridge (I.e. butternut squash, zucchini, asparagus, red potatoes, a beet, brussels sprouts, sweet onion, carrots)
  • Beyond Meat Italian Sausages
  • Bob’s Gluten Free Cornbread and Bob’s Gluten Free Egg Replacer

To make muffins:

  1. Preheat oven to 375.
  2. Mix package of Bob’s Gluten Free Corn Bread, two Tbsp Bob’s Gluten Free Egg Replacer, 1.5 cups non-dairy milk and 1/2 veggie oil or vegan butter in large bowl until combined. Mix vigorously for 30 seconds after that.
  3. Grease muffin tins and pour batter in until 3/4 full (makes 12)
  4. Bake for 20 minutes or until golden brown on top

To make veggies:

  1. Preheat oven to 450.
  2. Line a big pyrex with aluminum foil.
  3. Place cut up vegetables in pan putting squash at bottom. Coat with olive oil and sprinkle Italian herbs & Garlic blend herbs (or any other favorite blend).
  4. Bake at 450 uncovered for 45 minutes.