Veggie Sausage Sheet Pan Dinner with Pesto Cream

Created by Laura Wright
5 from 13 votes

Vegan veggie sausage sheet pan dinner with pesto cream is loaded with vegetables and plant-based protein, super flavourful and satisfying, and it comes together in about 40 minutes--all in the oven!

An overhead shot of a veggie sausage sheet pan dinner with pesto cream sauce drizzled on top.
An up close, overhead shot shows a serving of veggie sausage sheet pan dinner served on top of arugula in a serving bowl. A crust of ciabatta bread is on the side in the bowl along with extra drizzles of vegan pesto cream sauce.
An overhead shot shows ingredients used in a vegan veggie sausage sheet pan dinner with pesto cream sauce. Ingredients are in little prep bowls and perched around a worn wooden cutting board.
An up close, overhead shot of chickpeas, cherry tomatoes, sliced fennel, green olives, and sliced red onion on a baking sheet. Everything is dusted with spiced, salt, and pepper.

Recently, I have had a bunch of requests for vegan sheet pan dinner options. I’m more than happy to oblige. A sheet pan dinner is when everything (protein, veg, some type of carbohydrate) gets roasted on one baking sheet with oil, salt, pepper, and a seasoning blend. One and done! With this veggie sausage sheet pan dinner, we combine diced up vegan sausages, chickpeas, fennel, red onion, cherry tomatoes, and olives as our base. All of these flavours work so beautifully together!

My one criticism of sheet pan meals: they can be a “one note” in terms of overall flavour. A sauce is key, just like with my sheet pan salad recipe. While the roasted vegetables and vegan sausage work in the oven for this one, we make up a simple vegan pesto cream sauce that’s also great on grilled veggies. You just whisk together some vegan pesto (store bought is great!), cashew butter, lemon juice, salt, pepper, and water. So easy.

I’m often trying to dream up different meal ideas with vegan sausage like this vegan butternut squash zuppa Toscana. They’re quick to cook and extra satisfying–especially if you’re cooking for meat eaters. My favourite vegan sausages are Beyond Meat’s Hot Italian or Field Roast’s Italian Garlic and Fennel. Both options cook up great in the oven.

It’s important to use a large enough baking sheet so that you can spread everything out. This allows decent browning on the veggies and sausage! When everything is tightly packed in together, you get a bit of a soggy steaming effect, which we don’t want. Use the largest baking sheet you’ve got (or two smaller ones) and give all the bits as much space as you can.

The whole thing takes about 30 minutes in the oven. I like to serve this vegan Italian sausage sheet pan dinner on top of some baby arugula and with some ciabatta bread on the side for a little extra satiation. The caramelized edges of the fennel and red onion really do highlight the extra robust and savoury flavours in the veggie sausage. Bursts of acidity from the tomatoes and little salty bites of olive mesh beautifully with the pesto cream. And the chickpeas make this weeknight-appropriate dinner extra hearty.

I hope that you give this one a try soon! Let me know if you’re fully on the sheet pan dinner train :)

An up close, overhead shot shows a bowl of vegan pesto cream sauce with a whisk. The sauce is light green and flecked with darker green bits.
An up close, overhead shot of a veggie sausage sheet pan dinner with drizzles of pesto cream sauce on top.

Veggie Sausage Sheet Pan Dinner with Pesto Cream

Vegan veggie sausage sheet pan dinner with pesto cream is loaded with vegetables and plant-based protein, super flavourful and satisfying, and it comes together in about 40 minutes–all in the oven!
5 from 13 votes
An overhead shot of a veggie sausage sheet pan dinner with pesto cream sauce drizzled on top.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings 4

Ingredients

Veggie Sausage Sheet Pan

  • 1 (398 ml) can chickpeas, drained and rinsed
  • 1 large fennel bulb, cored and thinly sliced
  • 1 small red onion, halved and sliced
  • 1 ½ cups 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

Pesto Cream

  • ¼ cup vegan pesto
  • ¼ cup cashew butter or tahini
  • 2 teaspoons lemon juice
  • sea salt and ground black pepper, to taste
  • ¼ cup water, plus extra

To Serve

  • baby arugula
  • ciabatta bread (or other bread of choice)

Notes

  • Any Italian-style veggie sausage links should work here. I like Beyond Meat (Hot Italian–shown in photos) and Field Roast (Italian Garlic & Fennel) the most.
  • If you have a jar of sun dried tomatoes in oil on hand and open, I recommend using some of the oil from the jar in place of the olive oil here. Extra flavour bump!
  • You can use homemade pesto or store bought for maximum ease. I love the vegan pestos from Sunflower Kitchen and use them often. The Gotham Greens one is good too!
  • I used Artisana cashew butter here. It’s my favourite!

Instructions

  • Preheat the oven to 425°F. Set out a large baking sheet (or 2 smaller ones).
  • Dry off the chickpeas with a clean kitchen towel as thoroughly as you can. Transfer the chickpeas to the baking sheet.
  • Add the following items to the baking sheet as well: sliced fennel, sliced red onion, cherry tomatoes, olives, olive oil, salt, pepper, garlic powder, dried thyme, and chili flakes. Toss everything until all vegetables and chickpeas are coated in oil and seasoning. Spread everything out as much as possible on the baking sheet.
  • Place the sliced veggie sausages on top of the chickpeas and vegetables. You can drizzle the sausage pieces with a bit more olive oil if you like–I tend to use Beyond Meat brand vegan sausages, which do not need the extra oil.
  • Slide the baking sheet into the oven. Roast the chickpeas, veggies and sausage for 30 minutes, flipping and tossing everything gently at the halfway point. When it’s done, the fennel and onions should be slightly caramelized on the edges, the tomatoes will have burst, and the sausages should have good browning as well.
  • While the chickpeas, veggies, and sausages are roasting, make the pesto cream. In a medium bowl, whisk together the vegan pesto, cashew butter, lemon juice, salt, pepper, and water. It should be thick and creamy, but also pourable. Add more water if necessary.
  • To serve, place a couple handfuls of baby arugula in each serving bowl. Transfer ¼ of the chickpeas, veggies, and sausage over the portions of arugula. Finish each serving with the pesto cream and some bread on the side if you like.
An overhead shot shows a serving of veggie sausage sheet pan dinner served on top of arugula in a serving bowl. A crust of ciabatta bread is on the side in the bowl along with extra drizzles of vegan pesto cream sauce.
22/03/2023 (Last Updated 04/03/2024)
Posted in: autumn, cashews, chickpeas, creamy, gluten free, gluten free option, main course, nut free, quick, refined sugar-free, roasted, salty, sauce, side dish, spicy, spring, summer, tomatoes, umami, vegan, winter

18 comments

Recipe Rating




  • Emily

    5 stars
    Yum! This was delicious, and I’m so pleased with how quick it was to throw together. It tasted great even though I used kroger-brand soy chorizo sausage, which while more affordable than beyond meat, is not as tasty.

    Laura’s recipes always deliver on flavor- but sometimes it takes a chunk of time to get there. This recipe is great because it’s both flavorful and quick!!

  • Laurie

    5 stars
    This dish was super delicious! It was very quick to make too. I can’t believe I forgot to add the olives. I was rushing, but I will make this again and make sure they go in next time!

    Thank you!

  • June

    5 stars
    Loving the simplicity of this. We’re about to transition from salad -> roasting szn here in Cali! Do you have a recommendation for a sheet pan? Yours looks like it might have special powers thanks to the texturing.

    • Laura Wright

      Hi June,
      The sheet pan I’m using in these photos is by Nordicware. I got a deal on a two pack of them at Costco a couple years ago, and I really like them!
      -L

  • Erin

    5 stars
    I’ve come back to this recipe a few times, it’s so delicious!

  • Samantha

    5 stars
    Yum! This is a perfect weeknight recipe that’s easy to accomplish and get on the table fast. It’s hearty yet light, totally satisfied myself and my husband’s appetites with no leftovers! The creamy pesto was a delight and I plan on using the remaining sauce as a spread over sourdough toast and a tofu scramble for breakfasts.

  • Alex

    5 stars
    Love this recipe! I’ve made it a few times now and it’s turned out great each time. The pesto cream is simply delicious.

    One thing I’ve been wondering is a substitution for the fennel. I don’t find it adds a lot of flavour and it’s a bit pricey at my local grocery store. Is there another vegetable you could recommend instead?

    • Laura Wright

      Hi Alex,
      You can use strips of bell peppers or zucchini instead!
      -L

  • Charlotte

    5 stars
    This was so good!!! My husband is not vegan, so I always look for vegan recipes with the same “meaty” impact. It’s easy and delicious. I will make it again!

  • Luke Coutinho

    This Veggie Sausage Sheet Pan Dinner with Pesto Cream looks absolutely delicious and easy to make. Can’t wait to try it out!

  • Larissa

    5 stars
    Wow this dinner slaps! I made it tonight and my husband who doesn’t get too excited about anything that isn’t a veggie burger devoured it.

    The veggie combo is perfect with the field roast sausages. I’m a huge fan of roasted fennel, so i loved the flavor profile. I also find that olives in dishes like this carb be overpowering but here they added savory depth.

    The real star is the presto cream. I could eat that on anything, incredible!!

    This will be added to our rotation! Thanks Laura!

  • Lily

    5 stars
    Loved this recipe! So simple and delicious.

    Next time I might cut back on the olive oil by about half. I used Tofutti’s vegan sour cream along with some tahini for the pesto sauce, and it worked great. It doesn’t have a strong sour cream taste so it’s a perfect neutral-flavored thickener to have on hand

    • Larissa

      Tofutti sour cream is such s good idea! Thanks for sharing!

  • Elizabeth

    This sounds so good! I definitely would love more recipes for sheet pan meals. I also appreciate the use of vegan sausages because they are such a good source of protein. This will be going on my meal-planning list for sure. The pesto cream is a great idea too!

  • TofuAnnie

    Hi, I was drawn in by the description, but now I’m confused. The description calls out thyme, capers, garlic, shallots, vegetable stock and non-dairy ‘cream’ with orzo, basil and balsamic roasted broccolini. Where’s does this come in? Sounds good too. Can you point me to that dish as well? Thank you! Your dishes inspire.

  • MC

    What kind of olives are those…? The whole thing looks delish!

    • Laura Wright

      They are green Cerignola olives! Had to tear them apart because they’re so big.
      -L