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5
from 1 vote
Sheetpan Vegan Chorizo and Vegetables
Hearty vegan chorizo sausage bake bursting with spicy, meaty flavor in just one pot.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dishes
Cuisine:
Vegan
Keyword:
main dish, one pot, sheet pan dinner, vegan, vegan chorizo bake, vegan main dish, vegan sausage bake
Servings:
6
servings
Calories:
147
kcal
Author:
Courtney O'Dell
Equipment
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals
Morton & Bassett Italian Herbs 0.8 ounce
USA Pan Bakeware Half Sheet Pan, Set of 2, Aluminized Steel
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, 25 Sheets (Pack of 4), 100 Total Sheets
Field Roast Spicy Mexican Chipotle Sausage 13 Oz (4 Pack)
Ingredients
3
vegan chorizo sausages
sliced into 1" rounds
1
large onion
sliced into 1" cunks
2
bell peppers
any color, seeded and cut into 1" chunks
1
yellow squash
cut in half and then into half-moons
1
shallot
diced
8
oz
sliced cremini mushrooms
1
tablespoon
Italian herbs seasoning blend
1
teaspoon
celtic sea salt
1
teaspoon
fresh cracked pepper
green onion
parsley, or cilantro, diced, to garnish
Instructions
Preheat oven to 400 degrees.
Wash vegetables well and remove chorizo from plastic.
Cut vegetables and chorizo into 1" chunks, dice shallot.
Arrange vegetables and chorizo on baking sheet, season liberally with salt, pepper, and Italian herbs seasoning.
Bake 15 minutes, stir, and continue baking until lightly browned and vegetables are soft and tender.
Garnish with green onions and enjoy!
Nutrition
Serving:
1
g
|
Calories:
147
kcal
|
Carbohydrates:
11
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
691
mg
|
Fiber:
2
g
|
Sugar:
5
g