Vegan Pan Sausage and Roasted Vegetables

Dinner, Lunch, Main Dish, Vegan

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 MarketWegmans 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!


You May Also Like:

Nondairy White Chocolate Cranberry Fudge

This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert. It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries. You dinner guests will enjoy this tasty dessert treat!

Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious. They are fun to make with the kids for the holidays.

Vegan Pecan Brownies

Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.

Vegan Falafel Dish

My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.

Vegan Mini Pumpkin Cups

For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.

Holiday Charcuterie Board

This Holiday Charcuterie Board is perfect for entertaining your guests. It’s made using a delicious nondairy feta cheese dip, gluten free crackers, concord grapes, strawberries, marinated olives, and almonds.

Chocolate Peppermint Mousse

Chocolate Peppermint Mousse is a decadent and delicious dessert for the holidays. It’s a quick and easy dessert that uses less than five ingredients, including peppermint and nondairy chocolate, and it’s topped off with a scoop of nondairy whipped topping.

Nondairy Chocolate Almond Clusters

These Nondairy Chocolate Almond Clusters are a chocolate-ty and decadent dessert for the holiday season. They are really quick and easy to make, only needing two key ingredients. Your family will enjoy them!

Creamy Roasted Red Pepper Feta Dip

Creamy Roasted Red Pepper Feta Dip is spicy and bursting with flavor. This is a smooth and creamy dip that was served with pita chips, but it also goes well with vegetable slices or tortilla chips.

Vegan Chocolate Chip Oatmeal Cookie Skillet

For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest