Sausage & Veggie Bake

Sausage & Veggie Bake

Prep Time: 15 Min
Cook Time: 55 + Min 

Yields: 2 Servings

What You Need

• 4 x Beyond Meat Hot Italian Sausages
• EVOO
• 3 Yellow Potatoes
• 4 cloves Garlic, crushed
• 1 Yellow Onion, chopped
• 2 Bell Peppers, chopped
• Plant-Based Chik'n Broth
• 2/3 C White Wine ( I used a local Ontario Pinot Grigio)
• Dried Rosemary
• Dried Basil
• Red Pepper Flakes
• Fresh Parsley, chopped
• Grana Padano
• Himalayan Salt & Cracked Pepper

Directions

• 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!

HAPPY VEG