I probably make this Tray Bake at least once a week. It comes together so quick and requires little clean-up afterward, who doesn’t love that?
Now let’s talk plant-based sausage. Definitely a key ingredient in this traybake. I have tried so many different plant-based sausages, and can honestly say these Tofurky brand ones are my all-time favorite. They hold their shape well, taste incredible, are loaded with protein and they are organic!
This recipe is colorful and abundant, yet surprisingly light. The caramelized roasted vegetables add sweet contrast to the savory sausage, while the goat cheese and pumpkin seeds provide a complementarity texture.
Traybake with Vegetables + Sausage
Only one tray required for this quick and easy dinner. Perfectly roasted vegetables and plant-based sausage marinated in a balsamic maple sauce.
Servings 2
Ingredients
- 1-2 plant-based sausage links, I used Tofurky Kielbasa sliced into ½ inch rounds
- 3 cups vegetables of choice, I used butternut squash, mushrooms, zucchini and red onion chopped into bite size pieces
- 1-2 tbsp pumpkin seeds toasted
- 1-2 tbsp goat cheese crumbled, optional
- 1 tbsp fresh herbs for garnish optional
Marinade
- 1 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 1 ½ tbsp maple syrup
- 1 tbsp soy sauce or tamari
- ½ tbsp dijon mustard
- 1 tsp dried herbs, such as basil or oregano optional
Instructions
- Preheat oven to 400° and line a large baking tray with parchment paper.
- Chop vegetables and set aside in a large bowl.
- Whisk together marinade and pour over chopped vegetables, toss to coat and season with salt and pepper.
- Arrange vegetables on the baking tray and place in oven for 30 min, or until vegetables are tender and carmelized.
- Remove from the oven and divide into two bowls. Top with goat cheese, pumpkin seeds and fresh herbs, if using.
Notes
Make it vegan: Simply omit the goat cheese or substitute it with hummus.
Serving: Bulk it up with a side of brown rice or quinoa.
