Vegan Sheet Pan Sausage Dinner! Sausages, golden roast potatoes, and veggies all cooked up on a sheet pan. Minimal dishes, really big on flavour, and easy!
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favourite thing I've been eating lately: This Vegan Sheet Pan Sausage Dinner! Part sheet pan, part roast dinner, part bowl meal. It's got it all going on and it's so very yummy. Practical, family-frendly, and easy too!
We’re loading a sheet pan with potatoes, carrots, broccoli, and red onion, throwing some juicy vegan sausages on top then roasting it all up before finishing with sweet green peas and stock to moisten it all up. And, optional, but very recommended comes a drizzle of tasty vegan gravy that really seals the deal.
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Sausages -You need to use uncooked vegan sausages like Beyond, Impossible, or Richmond. Sausages that come pre-cooked like Field Roast are not recommended for this recipe. The veg part of this recipe generously serves 4 adults. I recommend using anything from 4 to 8 sausages depending on how many you want for each person. We always have 2 each so use 8 sausages, but if you have a smaller appetite or are feeding children then you will need less.
- Potatoes - My preference is always Yukon Gold for roasting because they have amazing texture and sweetness. In the UK use Maris Piper or King Edwards.
- Stock - Any vegan stock will do but I really like to use Better Than Bouillon No Chicken for this. It gives everything such great flavour.
- Onions - Red onions are best because they are sweeter and the pink colour looks pretty on the sheet pan. You can use yellow onions if you prefer.
- Broccoli - This recipe has only been tested with fresh broccoli. Frozen broccoli tends to cook a bit more quickly so might need to be added at a slightly later stage to avoid it overcooking.
- Carrots - These get cut into chunky pieces and parboiled with the potatoes to make sure they cook all the way through. Don't skip that step or they'll still be crunchy when you're done!
- Peas - Regular frozen peas in a bag straight from the freezer. There is no need to defrost them first.
How To Make Vegan Sheet Pan Sausage Dinner
Can't wait to make this delish vegan sheet pan dinner? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Parboil the potatoes and carrots, then drain and allow to steam dry.
2 - Give the potatoes a quick roast on their own before adding the other ingredients. Don't be tempted to season them now. Wait until later so everything gets seasoned evenly.
3 - Once the potatoes have had a bit of a head start add the red onion, broccoli, carrots, sausages, and seasoning then return to the oven.
4 - Add the peas and stock and cook for a few minutes more.
The addition of the stock creates some steam to cook the peas, and the potatoes suck it up too making them really juicy, sweet, and delicious!
Success Tip - Be sure to use a rimmed baking sheet when making this recipe and don't line it with parchment paper or silicone mat. That's because stock is added towards the end of the cooking time.
Serving Suggestions
This is truly a one sheet pan meal with everything you need for a delicious, hearty meal. The only addition I recommend is some super tasty quick and easy vegan gravy, or if it's a special occasion my vegan red wine gravy.
Tips For Storing Leftovers
Store leftovers in a sealed container in the fridge for up to 3 days. They reheat really well making this a great meal prep recipe. Place in a small roasting pan or on a baking tray and bake at 400°F (200°C) until piping hot. The time it takes will depend on how much you are reheating.
Recipe FAQs
You could use any vegetables that roast well, but it took a little while when testing to get a combination that cooked well at the same time. If you add different vegetables you will need to tweak the timings or might need to add them at a different stage of the cooking process for everything to cook evenly and be ready at the same time.
Recipe
Vegan Sheet Pan Sausage Dinner
Author:WATCH HOW TO MAKE IT
Ingredients
- 6 medium potatoes , about 1¾lb /800g
- 4 medium carrots
- about 4 tablespoons olive oil
- 1 medium head broccoli
- 2 medium red onions
- 4 to 8 vegan sausages , such as Beyond or Impossible (the number depends on whether you want 1 or 2 each).
- about 1 teaspoon fine sea salt
- about 1 teaspoon freshly ground black pepper
- 1 heaping cup (240 grams) frozen peas , don't defrost
- 1 cup (240 ml) vegetable stock , (I like Better Than Bouillon No Chicken)
To serve
INSTRUCTIONS
- Preheat oven to 425°F (218°C) and lightly grease a large rimmed sheet pan. Don't line the pan. I use a half sheet pan (about 18 x13 inches) and it fits everything snugly.
- Peel the potatoes. Cut each one into 3 or 4 chunky pieces.
- Peel the carrots and trim the ends. Cut each one in half lengthways, then cut each long piece in half again.
- Add the potatoes to a saucepan and put the carrots on top. Cover with water and bring to a boil. Parboil for 10 minutes.
- While waiting, peel the onions. Trim the little root just a little to remove any hairy bits, but leave it mostly intact so it holds the onion layers together once cut. Cut each onion in half lengthways, then cut each half into chunky wedges, keeping a piece of root on each to hold it together. (See the pictures in the post as a guide to how they should look). Then cut the broccoli into florets. Set aside.
- Take the saucepan off the heat. Carefully pick the carrots out of the boiling water with tongs and set aside on a small plate or cutting board. Drain the potatoes and return them to the pan without the lid to steam dry for a few minutes.
- Gently tip the potatoes onto the sheet pan and drizzle with a good glug of olive oil. Toss to coat on all sides (I use 2 forks to move them around) then spread out so there is plenty of room around each one. Cook in the oven for 20 minutes.
- Flip each potato then nestle the broccoli florets, red onion wedges, and carrots around them. Then add the sausages so they are nestled/laying almost on top of everything. Drizzle with olive oil, season really generously with salt and black pepper, then roast in the oven for 30 mins or until everything is crispy, golden and cooked through.
- Remove the sheet pan from the oven. Scatter the peas all over then pour the stock over the top. Return to the oven for 10 mins.
- Serve with gravy.
NOTES
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jordan says
Made this last night for dinner and it was such an easy, delicious meal! It's a terrific pottering-around-the-kitchen meal and it smells so enticing as it's roasting away. Made the Easy Vegan Gravy to go with it and that was just icing on the cake. It's a cold, sleety kind of day here and I can't wait for tonight's delicious, comforting leftovers!
Melanie McDonald says
So pleased you enjoyed it, Jordan!
Cathie says
3rd time making this in the past month. Delicious!
Followed the recipe as written.
Thank you.
Michele says
A quick question. The recipe asks for 1 cup veggie broth. Is it used for drizzling at the end?
Melanie McDonald says
The stock is added in the last 10 minutes of cooking with the peas. It provides steam to cook the peas and moistens everything up a bit. There isn't that much left once it's been in the oven because the potatoes soak it up and some evaporates, but what is left mostly ends up getting scooped up with everything when you serve. Any remaining in the pan can be drizzled over or added to your gravy. Hope that helps!