Vegan Sheet Pan Sausage Dinner
Author: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!
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
Nutritional information is calculated with 2 Beyond sausages per serving.
NUTRITION
Serving: 1serving | Calories: 800kcal | Carbohydrates: 91g | Protein: 34g | Fat: 36g | Saturated Fat: 11g | Sodium: 767mg | Potassium: 2647mg | Fiber: 19g | Sugar: 14g | Vitamin A: 11732IU | Vitamin C: 230mg | Calcium: 158mg | Iron: 10mg
