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Vegetable Medley Casserole

Ingredients (use vegan versions): 1 teaspoon olive oil 1/4 teaspoon sea salt 1/2 teaspoon cracked pepper 1 shallot 1 large zucchini 1 large portabella mushroom 1/2 package soy "sausage" 2 cups bread crumbs/ stuffing mix 6 oz. vegetable broth
1 butternut squash 1 large crown broccoli 1/2 teaspoon chipotle powder 3 tablespoons vegan margarine 1/2 oz. chopped oregano 10 cherry tomatoes Directions: Halve or quarter butternut squash and bake for 45 minutes at 350 degrees. Steam broccoli for 20 minutes. Brown the soy "sausage". Keep warm on side. Place oil in 6x9x2 inch pan. Slice zucchini strips at 1/8 in. thickness long ways and place along bottom of pan. Thinly slice portabella at 1/8 inch thickness and place on the zucchini. Cut cherry tomatoes in half and place on top of mushrooms. Slice butternut squash 1/8 in thick pieces (a little larger diameter than a silver dollar) and place on top of tomatoes. Put about 1/4 tablespoon. margarine on each piece. Slice broccoli long ways and place a layer about 1/4 inch thick over the squash. Sprinkle, salt, pepper, chipotle powder on of all these. Place a layer of the soy "sausage" on top of the broccoli. Warm vegetable broth in a sauce pan then mix with bread crumbs (to a stuffing-like consistency). Spread this over the sausage (like a pie crust) covering it all about 1/2 in thick. Cover pan in foil and place in oven at 350 degrees for 20 minutes. Remove and enjoy! Serves: 4 Preparation time: 1 hour more Free recipe and All Free recipe

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