Are you ready to elevate your weeknight dinners with a dish that’s as colorful as it is delicious? This Veggie Sausage Sheet Pan Dinner with Pesto Cream is a delightful combination of textures and flavors that will leave you and your family craving more. Bursting with roasted veggies, hearty vegan sausage, and a luscious pesto cream sauce, this meal is not only satisfying but also incredibly simple to prepare. Perfect for busy nights, this sheet pan dinner will not only make your taste buds dance but also make cleanup a breeze!
Why I Love This Recipe
There’s something so comforting about a sheet pan dinner. Everything cooks together, allowing the flavors to meld beautifully while keeping the prep time minimal. I adore this Veggie Sausage Sheet Pan Dinner with Pesto Cream because it’s versatile, packed with nutritious ingredients, and can be made in just one pan. Whether you’re feeding a crowd or just making dinner for yourself, this dish is sure to impress. Plus, it’s perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen.
What You’ll Need
- 1 (398 ml) can chickpeas, drained and rinsed
- 1 large fennel bulb, cored and thinly sliced
- 1 small red onion, halved and sliced
- 1 cup cherry or grape tomatoes
- ½ cup pitted olives
- 2 tablespoons olive oil
- Sea salt and ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon chili flakes (optional, or to taste)
- 4 vegan sausage links, cut into 1-inch slices
- ½ cup vegan pesto
- ½ cup cashew butter or tahini
- 2 teaspoons lemon juice
- ½ cup water, plus extra
- Baby arugula, for serving
- Ciabatta bread (or other bread of choice), for serving
Tools of the Trade
- Large mixing bowl – for tossing the veggies and chickpeas.
- Sheet pan – to roast everything to perfection.
- Whisk – for blending the pesto cream sauce smoothly.
- Spatula – for easy mixing and serving.
Veggie Sausage Sheet Pan Dinner with Pesto Cream in Steps
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This will ensure your veggies roast to perfection.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the drained chickpeas, sliced fennel, red onion, cherry tomatoes, and olives. Drizzle with olive oil and season with sea salt, black pepper, garlic powder, dried thyme, and chili flakes (if using). Toss well to coat all the ingredients evenly.
Step 3: Add the Vegan Sausages
Add the sliced vegan sausages to the vegetable mixture. Gently toss everything together once more to ensure the sausage is well-distributed among the veggies.
Step 4: Roast the Veggies
Spread the mixture evenly on a large sheet pan. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through for even cooking.
Step 5: Make the Pesto Cream
While the veggies are roasting, prepare the pesto cream. In a bowl, whisk together the vegan pesto, cashew butter or tahini, lemon juice, and water. Adjust the consistency as needed by adding more water to achieve your desired creaminess. Season with sea salt and black pepper to taste.
Step 6: Serve It Up
Once the veggies and sausage are beautifully roasted, remove the sheet pan from the oven. Serve the mixture warm over a bed of baby arugula, drizzled generously with the pesto cream. Pair with ciabatta bread for a complete meal.
Seasonal Serving Ideas
- Top with fresh herbs like basil or parsley for added freshness.
- Incorporate seasonal vegetables such as zucchini or bell peppers.
- Serve with a side of quinoa or couscous for a grain boost.
- Add a sprinkle of nutritional yeast for a cheesy flavor.
Chef’s Notes
- Feel free to swap the vegetables based on what you have on hand; this recipe is very forgiving!
- If you prefer a bit more spice, increase the chili flakes or add a dash of hot sauce to the pesto cream.
- For a gluten-free option, serve with a gluten-free bread or on its own.
Prep Ahead & Store
This Veggie Sausage Sheet Pan Dinner with Pesto Cream is perfect for meal prep. You can chop the vegetables and store them in an airtight container in the fridge for up to 3 days. The pesto cream can also be made in advance and kept in the refrigerator. Just give it a good stir before using it. Once cooked, any leftovers can be stored in the fridge for up to 4 days and can be reheated in the oven or microwave.
Top Questions & Answers
Can I use different types of vegan sausages?
Absolutely! You can use any type of vegan sausage you prefer. Just ensure it’s cut into similar-sized pieces for even cooking.
Is there a substitute for cashew butter or tahini?
If you’re looking for alternatives, you can use sunflower seed butter or almond butter. Adjust the flavor to your liking!
Can I make this dish gluten-free?
Yes! Simply use gluten-free vegan sausage and serve it with gluten-free bread or on its own.
How can I make this dish more protein-packed?
In addition to chickpeas, you can add cooked lentils or serve it with a side of quinoa for extra protein.
More Recipes You’ll Love
Bring It Home
This Veggie Sausage Sheet Pan Dinner with Pesto Cream is a true testament to how delicious and uncomplicated plant-based meals can be. Bursting with flavors and textures, this recipe is not only satisfying but also a feast for the eyes. The combination of roasted veggies, savory vegan sausage, and creamy pesto sauce creates a delightful dish that will surely become a staple in your dinner rotation. So grab your ingredients, preheat that oven, and get ready to enjoy a wholesome meal that’s sure to please everyone at the table!
Veggie Sausage Sheet Pan Dinner with Pesto Cream
Equipment
- Large Mixing Bowl
- Sheet Pan
- Whisk
- Spatula
Ingredients
- 1 can chickpeas 398 ml, drained and rinsed
- 1 large fennel bulb cored and thinly sliced
- 1 small red onion halved and sliced
- 1 cup cherry or grape tomatoes
- 0.5 cup pitted olives
- 2 tablespoons olive oil
- sea salt and ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon chili flakes optional, or to taste
- 4 links vegan sausage cut into 1-inch slices
- 0.5 cup vegan pesto
- 0.5 cup cashew butter or tahini
- 2 teaspoons lemon juice
- 0.5 cup water plus extra as needed
- baby arugula for serving
- ciabatta bread (or other bread of choice) for serving
Instructions
- Preheat your oven to 400°F (200°C). This will ensure your veggies roast to perfection.
- In a large mixing bowl, combine the drained chickpeas, sliced fennel, red onion, cherry tomatoes, and olives. Drizzle with olive oil and season with sea salt, black pepper, garlic powder, dried thyme, and chili flakes (if using). Toss well to coat all the ingredients evenly.
- Add the sliced vegan sausages to the vegetable mixture. Gently toss everything together once more to ensure the sausage is well-distributed among the veggies.
- Spread the mixture evenly on a large sheet pan. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through for even cooking.
- While the veggies are roasting, prepare the pesto cream. In a bowl, whisk together the vegan pesto, cashew butter or tahini, lemon juice, and water. Adjust the consistency as needed by adding more water to achieve your desired creaminess. Season with sea salt and black pepper to taste.
- Once the veggies and sausage are beautifully roasted, remove the sheet pan from the oven. Serve the mixture warm over a bed of baby arugula, drizzled generously with the pesto cream. Pair with ciabatta bread for a complete meal.
Notes
- Swap vegetables based on availability; this recipe is very forgiving and flexible.
- Increase chili flakes or add hot sauce to the pesto cream for more spice.
- Use gluten-free bread and vegan sausage to make this dish gluten-free.
- Prepare the pesto cream and chopped vegetables ahead for easy meal prep.
- Leftovers keep well in the fridge up to 4 days and reheat nicely.
