Best Roasted Vegan Sausages With Cauliflower And Olives Recipes

SHEET PAN DINNER WITH SAUSAGE AND ROASTED VEGETABLES

Sheet Pan Dinner with Sausage and Roasted Vegetables image

A simple and delicious dinner, that is easy to prepare and make!

Provided by KaiserCooking

Categories Everyday Cooking Sheet Pan Dinner Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 head cauliflower, broken into florets
1 head broccoli, broken into florets
2 medium potatoes, peeled and cubed
2 large bell peppers (any color), chopped
½ cup baby carrots, or to taste
½ large onion, chopped
1 teaspoon garlic powder, or to taste
1 teaspoon dried parsley, or to taste
1 teaspoon dried cilantro, or to taste
1 teaspoon dried Italian seasoning to taste
salt and freshly ground black pepper to taste
2 tablespoons olive oil, or as needed
1 (12 ounce) package apple chicken sausage (such as Aidells®), thinly sliced and quartered
1 (12 ounce) package Italian sausage (such as Aidells(R)), thinly sliced and quartered

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Combine cauliflower, broccoli, potatoes, bell peppers, baby carrots, and onion in a large bowl. Season with garlic powder, parsley, cilantro, Italian seasoning, salt, and pepper. Add olive oil and both sausages; stir to combine. Spread out vegetables and sausage evenly on the prepared baking sheet. Season with more spices and olive oil if desired.
Bake in the preheated oven until vegetables are soft, 30 to 45 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 27.9 g, Cholesterol 134.1 mg, Fat 18.6 g, Fiber 6.9 g, Protein 24.3 g, SaturatedFat 4.9 g, Sodium 676.2 mg, Sugar 6.9 g

CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE

Cauliflower-Italian Sausage Casserole image

Make and share this Cauliflower-Italian Sausage Casserole recipe from Food.com.

Provided by zeldaz51

Categories Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 lb bulk sweet Italian sausage
1 medium white onion, diced small
4 garlic cloves, minced
1 medium head cauliflower (about 2 pounds, cut in to small florets)
1 (28 ounce) can whole Italian tomatoes (crushed and broken up with your hands)
1 cup chopped Italian parsley, divided
2/3 cup panko breadcrumbs
1/4 cup grated parmesan cheese
salt, pepper to taste

Steps:

Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.

Nutrition Facts : Calories 210.1, Fat 10, SaturatedFat 3.1, Cholesterol 19.8, Sodium 469.2, Carbohydrate 17.6, Fiber 3.6, Sugar 5.3, Protein 14.3

ROASTED VEGAN SAUSAGES WITH CAULIFLOWER AND OLIVES

Roasted Vegan Sausages With Cauliflower and Olives image

Tangy-sweet raisins and salty olives make a zesty topping for this simple sheet-pan meal starring vegan sausages. As everything cooks, the cauliflower caramelizes and turns very tender, while the sausages sizzle and brown. If you'd rather make this with meat sausages, go right ahead; pork, turkey or lamb work especially well.

Provided by Melissa Clark

Categories dinner, weekday, sausages, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1 head cauliflower (about 1 1/4 pounds), cut into florets
1/4 cup extra-virgin olive oil, plus more as needed
1 teaspoon whole cumin seed
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
1 pound vegan sausage
1/4 cup sherry vinegar or cider vinegar
1 tablespoons honey or agave syrup
1 small garlic clove, finely grated or minced
Large pinch of Turkish chile or red-pepper flakes, plus more for serving
1/3 cup golden raisins
1/3 cup chopped Castelvetrano olives
Fresh herbs, such as mint, cilantro or parsley, for serving (optional)

Steps:

Heat oven to 425 degrees. Spread the cauliflower on a large rimmed baking sheet. Toss with oil, cumin, salt and pepper. Roast for 10 minutes.
Coat the sausages lightly with olive oil. Place on the same pan as the cauliflower. Roast, turning halfway through, until the sausages are golden and cooked through and the cauliflower is tender and caramelized, about 25 minutes longer.
Meanwhile, in a small pot, heat the vinegar until steaming. Stir in the honey or agave, garlic, Turkish chile and a pinch of salt. Add raisins and olives and let sit off the heat until serving.
Place the sausages and cauliflower on serving plates. Spoon the raisin mixture on top. Taste a cauliflower floret and add more salt and pepper if needed. Sprinkle with Turkish chile and fresh herbs, if using.