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Veggie Sausage Sheet Pan Dinner with Pesto Cream

5 from 13 reader reviews
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
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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)

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.

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