Veggie Sausage Sheet Pan Dinner with Pesto Cream
This Veggie Sausage Sheet Pan Dinner with Pesto Cream is colorful, delicious, and easy to prepare—perfect for busy weeknights and full of vibrant flavors!
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.