Veggie Sausage Sheet Pan Dinner with Pesto Cream
Ingredients
The Veggies and Sausage
-
1
can (398 ml)
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
-
to taste
sea salt and ground black pepper
-
1
teaspoon
garlic powder
-
1
teaspoon
dried thyme
-
½
teaspoon
chili flakes (optional, or to taste)
-
4
links
vegan sausage, cut into 1-inch slices
The Pesto Cream
-
¼
cup
vegan pesto
-
¼
cup
cashew butter or tahini
-
2
teaspoons
lemon juice
-
to taste
sea salt and ground black pepper
-
¼
cup
water, plus extra
To Serve
-
to taste
baby arugula
-
to taste
ciabatta bread (or other bread of choice)
Instructions
- Preheat the oven to 425°F and prepare a large baking sheet.
- Dry the chickpeas and add them to the baking sheet along with fennel, red onion, cherry tomatoes, olives, olive oil, salt, pepper, garlic powder, thyme, and chili flakes.
- Toss to coat the vegetables and chickpeas in oil and seasoning, then spread them out on the baking sheet.
- Place the sliced veggie sausages on top and optionally drizzle with more olive oil.
- Roast in the oven for 30 minutes, flipping halfway through until everything is caramelized and browned.
- While roasting, prepare the pesto cream by whisking together vegan pesto, cashew butter, lemon juice, salt, pepper, and water until creamy.
- To serve, place arugula in bowls, top with the roasted mixture, drizzle with pesto cream, and serve with bread.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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