Best Fall Casserole

Ingredients

• 1 lb potatoes (this is approximate- a little more is just fine!)
• 1 lb bag of baby carrots
• 1 green bell pepper
• 1 medium yellow onion
• 1 teaspoon powdered garlic
• 1 teaspoon red pepper flakes
• ½ teaspoon oregano
• ¼ teaspoon sea salt
• Pepper to taste
• ¼ teaspoon parsley
• 1-¼ cups vegetable stock
• 3 T Earth Balance, melted
• 4 Tablespoons balsamic vinegar
• 4 pack Tofurky Italian sausages, each chopped into thirds (or quarters if you’re feeding smaller kiddos)

Directions

Preheat oven to 425. Wash, peel and chop potatoes into large (but still bite-sized) pieces. This is a hearty casserole, so you want larger chunks. Add along with the carrots to a 9×13 glass baking dish. Chop and add bell pepper and onion- keeping the pieces nice and big-bite-sized. In a medium bowl mix all the spices with the veggie stock, melted earth balance and vinegar, then pour over the veggies in your baking dish. Mix very well, and add a bit of salt and pepper as needed. Cover with foil and bake for 40-45 minutes or until the veggies are tender. Add the sausage, stir everything together, cover and put back in for another 20 minutes. Remove and let cool for just a few minutes before serving. Enjoy!

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