Sheet Pan Dinner: Roasted Vegetables and Sausage

Ingredients 

• 1 1/2 lbs baby potatoes, halved or quartered
• 3 large carrots, roughly chopped
• 1/2 large red onion (or 1 small red onion), roughly chopped
• 1 lb green beans, trimmed and cut in half
• 3-4 garlic cloves, crushed
• ~1 tablespoon fresh rosemary, finely minced
• ~1 tablespoon fresh thyme, finely minced
• ~ 3 tablespoons Olive oil, divided 
• Salt & Pepper to taste
• 4 Sausage links (I used Field Roast brand's Smoked Apple & Sage Flavor)

Directions

1. Preheat oven to 400F. 
2. Prepare potatoes, carrots, and red onion and place into a large bowl. 
3. Add the rosemary and thyme. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Stir to coat vegetables. 
4. Spread over a large sheet pan and roast for 20 minutes. 
5. Meanwhile, prepare the green beans. Add to the same bowl you used for the other vegetables. 
6. Add the crushed garlic, remaining 1 tablespoon garlic, and season with salt and pepper. 
7. After 20 minutes remove the vegetables from the oven and add the green beans. Mix together and nestle the sausage between the vegetables. 
8. Return to the oven and roast for another 20 minutes. 
9. Remove from the oven and let cool 5 minutes and then serve! 

Recipe Adapted from https://pin.it/6LU4tSH 

 

Butter Tofu

INGREDIENTS

1 block Extra Firm Tofu

Salt and Pepper

5-6 Tomatoes, roughly chopped

1 large Onion, Sliced

4-5 Garlic cloves, minced or crushed

1 tablespoon grated ginger

2 teaspoons garam masala

½ teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

¼ teaspoon ground coriander

2 tablespoons tomato paste

2/3 cup plain vegan yogurt (I used almond yogurt)

1 small bag of frozen Cauliflower

½ cup frozen peas

½-1 can Full-fat coconut milk

 

DIRECTIONS

1.       Drain the tofu and slice into 3 pieces then place in a kitchen towel and put something heavy on it for about 20 minutes.

2.       Cut into bite-size cubes.

3.       Heat non-stick skillet on med heat 2-3 tablespoons oil. Pan-fry the tofu until brown on all sides. Set aside.  

4.       In another deep skillet, heat up about 3 tablespoons oil on med-high heat. Add the tomatoes and onion. Cook until both are soft, stirring occasionally.

5.       Add the garlic and ginger and cook for about another minute, or until fragrant.

6.       Add mixture to a blender and blend until smooth, creating the tomato sauce.

7.       As you are blending the tomatoes, add about a teaspoon of oil in the same pan and add the spices. Stir around for about 1 minute.

8.       Add the tomato paste and cook for another minute.

9.       Return the tomato sauce to the skillet and mix well.

10.   Add the yogurt and taste for seasoning. Add more garam masala or salt if desired.

11.   Add the coconut milk. Start with ½ a can and add more to your desired consistency.

12.   Add the cauliflower, peas, and tofu to the pan and simmer for about 10 minutes or until everything is heated through.

13.   Serve over rice and some naan bread.