Sausage & Veggie Bake
Looking for a super simple, meatless Monday dish you guys? Minimal, fresh ingredients, Beyond Meat sausages, good wine, some broth, and only one dish to clean. Sign me up!
PREP TIME
15 minutes
COOK TIME
55 minutes
INGREDIENTS
15
Serves: 2
Ingredients
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 3 whole3 whole3 whole Yellow Potatoes
- 4 cloves4 cloves4 cloves Garlic, peeled and crushed lightly
- 1 whole1 whole1 whole Yellow Onion, chopped
- 2 whole2 whole2 whole Bell Pepper, Not green, chopped
- 1 whole1 whole1 whole Plant Based Chickenless Broth - President's Choice, See Recipe
- 0.666 cup0.666 cup0.666 cup White Wine, I used a local Ontario Pinot
- 1 whole1 whole1 whole Rosemary, Dried, See Recipe
- 1 whole1 whole1 whole Basil, Dried, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Grana Padano Cheese, Garnish
- 1 whole1 whole1 whole Parsley, chopped for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Cut your potatoes in half lengthwise, and then each half three equal times. Get your potatoes in a baking dish large enough to accommodate all of your ingredients. Give the potatoes a generous drizzle of EVOO and season with dried basil, dried rosemary, red pepper flakes, salt and pepper. Toss to coat the potatoes evenly. Once your oven is preheated, bake your potatoes for about 25 minutes, flipping at least once.
- Remove the dish and set on to a wire cooling rack. Add the garlic, onion, and bell pepper. Season again with dried rosemary & basil, a few more dashes of pepper flakes, a good pinch of both salt & pepper, and toss until combined evenly. Add a splash of EVOO if needed to coat everything. Once combined, pour in your wine and a good splash of broth, and then slice your sausages on a diagonal about 4 times and nestle them on top of your veggies.
- Return this to the oven for 25 minutes. Check the state of your potatoes and veggies. Give the veggies a stir but keep your sausages on top. Return to the oven in 10 minute increments until veggies are tender and sausages are cooked with a nice crust.
- Set your dish on to a cooling rack once again and sprinkle generously with fresh parsley and some finely shredded grana padano.
- For service, enjoy the sausages & veggies on their own, or serve this dish up with a side of rice to round things out. Don't worry about the carb on carb action, it worked lol. Garnish your servings generously with grana padano and more fresh parsley. ENJOY!
Notes
- Want to keep the dish vegan? Simply omit the grana padano garnish / sub in your fave plant-based hard cheese!
- Cook time is approximate - See Recipe
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About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 532 |
| Fat: | 25 g |
| Carbohydrates: | 66 g |
| Protein: | 23 g |
| Cholesterol: | 49 g |
| Sodium: | 1269 mg |
| Fiber: | 6 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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