Plant-Based Sausage Sheet Pan Dinner
Loaded with potatoes, bell peppers, kale, and onions.
Have no time to make dinner tonight? We’ve got you covered. This sausage and veggie sheet pan dinner only needs a few minutes of active prep time. Now you can get everything you need to finish done and still get a delicious and nutritious dinner on the table.
I go back to this one often in our meal rotation. It’s a family favourite and so easy to throw together Plus it’s the perfect fridge clean out meal - just use up all the veggies hanging out in your crisper drawers.
Why you’ll love this recipe:
Loaded with veggies and protein.
Quick and easy to make.
Makes great leftovers for lunch!
Top tips for making a sheet pan dinner:
Don’t bake everything at once. Everything cooks at different times. To avoid over-or under-baking any particular ingredient timing each veggie is key. That’s why we start with baking the potatoes first before adding the other veggies, as they take different times to cook.
Cut your veggies according to cook time. Remember that the smaller you cut the veggie, the quicker they’ll cook! It’s best to stick to 1 inch pieces for each veggie.
Make it your own. This is an easy recipe to customize, so go ahead and make it your own. For your ease, we’ve included some great ways you can make this recipe your own below.
Recipe variations:
Shake up the veggies. Use whatever you have in your fridge to make a delicious, yet simple dinner. Our favourites include; bell peppers, onion, asparagus, broccoli, and cauliflower.
Swap the potatoes. This recipe would also be great on a bed of sweet potatoes or even parsnips! Leave them out entirely if you’re not a potato person and serve up the dish on a bed of your favourite grains.
Add a little spice! Shake up the seasoning or add a little spice to your veggies.
Get a little saucy. This recipe doesn’t call for a sauce, but it’s a great way to spruce up this already delicious dinner. Even a dash of hot sauce can go a long way.
Serve it with sauerkraut. I am a big sauerkraut fan and enjoy a little mound with any sausage dinner.
How to make a plant-based sausage sheet pan dinner:
Prep Time: 15 Mins | Bake Time: 30 Min | Total Time: 45 Min
Makes: 4 servings
Ingredients
4 plant-based sausages (we use Beyond)
680 g baby potatoes, quartered or halved
100 g (½ bunch) kale, chopped
120 g (1 medium) yellow bell pepper, chopped (1/2”)
120 g (1 medium) red bell pepper, chopped (1/2”)
80 g (½ medium) red onion, chopped (1/2”)
45 mL (3 tbsp) olive oil
6 g (1 tbsp) garlic powder
5 g (1 tbsp) red pepper flakes
6 g (1 tbsp) smoked paprika
4 g (2 tbsp) fresh rosemary
pinch salt & pepper
Instructions
Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat.
To the prepared pan add chopped potatoes and toss with 1 tbsp of the oil and half the spices and herbs until evenly coated.
Bake the potatoes, cut side down, for 10 minutes.
In a medium bowl combine the chopped bell peppers, onion, and kale with 1 tbsp of the oil and the remaining herbs and spices. Toss until coated.
To the potatoes add the veggie mixture then place the sausages over top and drizzle with remaining oil. Return to the oven and bake an additional 15-20 minutes or until both the sausages are cooked through. Serve warm.