Vegetarian Sheet Pan Sausage & Peppers
Plant-based Italian sausages roasted on a single sheet pan with bell peppers, onion, and white beans, seasoned with herbs and served with crusty bread.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $1.77/serving
Dietary
- Vegetarian
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Soy-Free
- Pescatarian
Tags
- sheet pan
- quick
- roast
- savory
- comfort food
- budget-friendly
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper (large, sliced)
- 0.5 yellow onion (sliced)
- 15 ounce cannellini beans (rinsed and drained)
- 4 plant-based Italian sausages (cut into 1-inch pieces)
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 ounce baguette (sliced)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- On the prepared baking sheet, combine olive oil, sliced bell pepper, sliced yellow onion, rinsed cannellini beans, and cut plant-based Italian sausages. Toss to coat evenly.
- Sprinkle with dried Italian seasoning, salt, and black pepper. Toss again to ensure all ingredients are well seasoned.
- Spread the mixture in a single layer on the baking sheet. Roast for 15-20 minutes, stirring halfway through, until vegetables are tender-crisp and sausages are browned.
- While roasting, slice the baguette or crusty bread.
- Serve the sheet pan mixture immediately with slices of crusty bread for dipping.
Notes
Ensure plant-based sausages are cooked through and browned to your liking. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition (per serving)
- Calories: 490
- Protein: 28.5 g
- Carbohydrates: 55.7 g
- Fat: 19.3 g
- Fiber: 10.1 g
- Sodium: 980 mg
- Saturated Fat: 3.2 g
- Sugar: 7.1 g