A quick and nutritious meal when you don’t feel like cooking.
Who doesn’t love an easy and delicious meal? This one is so easy, I can prep it in 10 minutes and then set it in the oven and forget it until the timer goes off.
I love spending time in the kitchen, so when I became vegan I didn’t have any problem with spending more time prepping food or creating my own cheeses. What I did struggle with, and regretfully continue to do so, is doing the aftermath of dishes. Certain recipes can require 3-5 pots, baking pans, and mixers. Thankfully my saint of a husband usually takes over and does the dishes for me.
This meal is perfect for the dishes-adverse chefs out there because it only takes a knife, a cutting board, and a 13×9 dish. I was able to prep all the ingredients, put them in the oven, and do the dishes with still 25 minutes left to play in the sandbox with my son!
I also frequently make this meal because everyone loves it. Having a 2-year-old has its joys and its challenges, but one challenge is having him turn down a meal I worked hard on. If I make this meal, however, he will literally eat his whole plate and still have room to steal off of my plate and my husband’s.
I make this recipe once a week and it’s always a hit. Let me know if you try it and enjoy it as much as we do!
Ingredients Description (full list below)
- Carrots – I use baby carrots so that they cook through quickly. I roughly chop them lengthwise to cut down on time as well and make sure they are soft.
- Garlic – Obviously lots of fresh garlic. You can use about 5 cloves, or be the master of your own destiny and add more!
- Broccoli – I usually use two heads of broccoli, but one works as well.
- Vegan Butter – I recommend Miyoko’s Creamery for this recipe. Olive oil will work as well, but vegan butter adds an extra savoriness to the recipe.
- Potatoes – I like using red potatoes for this recipe. They hold a lot of moisture and tend not to dry out in the oven as quickly as other varieties.
- Vegan Sausage – I used tofurky italian sausage this time, but I’ve used several other brands and flavors before and they’re all delicious. It all just depends on what flavor palate you are going for (sweet vs. savory).
- Seasonings – I used salt, basil, rosemary, thyme, and fennel. I use fennel in a lot of my recipes because it gives that extra italian sausage flavor. If you’re not into that, the recipe still tastes great!
Preparation Details
- Chop the vegetables and sausage. I like to chop in small chunks so that everything cooks through quickly. There is nothing worse than pulling out a sheet pan recipe and everything is cooked through except for the potatoes.
- Mix in seasonings and butter – I like to cube the butter so it melts with the ingredients.
- Place in the oven and relax!
Recipe
Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 5
Ingredients List
- 6 red potatoes
- 2 cups carrots
- 2 heads broccoli
- 5 cloves garlic (or more!)
- 3 tbsp vegan butter
- 14oz vegan sausage (1 package
- salt to taste
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp fennel
Instructions
- Set oven to 425°
- Chop veggies and sausage into small chunks.
- Mix in seasonings and diced butter.
- Use a small amount of butter to grease your baking pan (I used my glass 13×9 pan).
- Add ingredients to pan and make sure they are evenly distrubuted.
- Bake for 30-35 minutes.
- Enjoy!
