For tonight’s dinner I made Vegan Pan Sausage and Roasted Vegetables, and it became an instant classic. I combined slices of a tasty plant based sausage, chunks of red onion, yellow potato, red and green peppers, and sliced white mushrooms on a roasting pan. Everything was full of flavor and roasted to perfection.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use at Adrienne’s Kitchen Essentials – My Shop Page.
Pan Sausage with Roasted Vegetables
12 oz. plant-based sausage, sliced in rounds
3 Medium yellow potato’s, cubed
1 Cup of mushrooms, sliced
1 Cup of red bell pepper, sliced
1 Cup of green bell pepper, sliced
1 Medium, zucchini, quartered
1 Red onion, quartered
5 Tablespoons of olive oil
1 Tablespoon of Italian seasoning
1 Teaspoon of smoked paprika
Himalayan salt and pepper to taste
Sprinkle of chopped basil
-Preheat oven to 400F.
-Line a baking sheet with with parchment paper.
-In a small bowl, make mix the Italian seasoning , smoked paprika, Himalayan salt and pepper, whisk and set aside. In a large bowl, add the vegetables and the sausage. Then add the seasoning and drizzle the olive oil over the ingredients. Combine well, then add vegetables in a single layer on the sheet pan.
-Bake for 15 minutes or so. Turn the sausage slices or just toss all of the ingredients to make sure most of them were turned. Bake for 10 minutes, till the sausage is crispy along the edges and the vegetables look done.
-Sprinkle with chopped basil and serve with quinoa and and brown rice. Enjoy!