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Vegan Sheet Pan Dinner

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Vegan Sheet Pan Dinner


3-4 vegan sausages, we used Beyond Meat brand, sliced into 1 ½-inch pieces diagonally

½ cup of Brussel sprouts, halved

1 cup of button mushrooms, halved

½ red onion, sliced into half moons

½ small sweet potato, cut into thin circles

Fresh thyme sprigs (about 6)

1 Chinese eggplant, sliced into ½-inch coins

½ bunch of kale, stems removed, and leaves torn into bite-size pieces

Kosher salt + pepper

¼ cup of extra-virgin olive oil

Pinch of chili flakes, optional




Preheat your oven to 425ºF

Line a large baking sheet with If You Care Parchment Paper

Layer vegan sausage and vegetables onto the baking sheet

Drizzle extra-virgin olive oil, then generously sprinkle on kosher salt and pepper

Carefully place thyme sprigs over the vegetables and add pinch of chili flakes, if using

Bake for ~22 minutes, until the sausage is golden, and the vegetables are al dente. If you want softer vegetables, you can leave the pan in for 5-7 extra minutes

Serve warm!


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