Sausage and Pepper Sheet Pan Dinner

This meal is perfect for anyone who is super busy! Simply place all your veggies on a baking tray along with your sausages and leave it for 25 minutes. Once the timer has gone off dinner is served!

This meal is perfect for anyone who is super busy! Simply place all your veggies on a baking tray along with your sausages and leave it for 25 minutes. Once the timer has gone off dinner is served!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Whole Sausages (plant-based or meat)

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Head Broccoli, Cut Into Florets

½ Head Cauliflower, Cut into Florets

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning

Salt, to Taste

Rolls, for Serving, Optional

Directions

  1. Preheat the oven to 450°F.
  2. On a baking sheet, toss the sausages, bell peppers, broccoli, and cauliflower with the olive oil, Italian seasoning and a pinch of salt.
  3. Roast for 20-25 minutes, until the veggies are tender.
  4. Slice the sausages and serve with rolls and sauces of your choice.

Stuffed Peppers

Want to spice up and a meal with great looking side or even just have a fun meal? The ultimate vegetable to use for stuffing – our beloved bell pepper! Super easy to make and always fun to see the reactions of friends when they are served.

Want to spice up and a meal with great looking side or even just have a fun meal? The ultimate vegetable to use for stuffing – our beloved bell pepper! Super easy to make and always fun to see the reactions of friends when they are served.

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Cup Wild or Brown Rice (2 Cups Cooked)

4 Bell Peppers

1 Small Onion, Diced

½ Cup Chopped Walnuts

1 Garlic Clove, Minced

½ Teaspoon Dried Oregano

1 Tablespoon Olive Oil

Salt and Pepper to Taste

Directions

  1. Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer for 45-50 minutes, until the grains are tender. Preheat the oven to 350°F.
  2. Slice the top off the bell pepper, remove the seeds, and dice the top.
  3. Place the prepared peppers in a loaf pan or baking dish, standing up.
  4. Combine the rice, chopped bell pepper, onion, walnuts, garlic, oregano, olive oil, and a pinch of salt and pepper in a mixing bowl
  5. Fill the peppers with the rice and vegetable mixture.
  6. Pour ¼ inch of water into the baking dish, cover tightly with aluminum foil, and bake for 20-25 minutes, until the pepper is soft.

Napa Cabbage Fresh Rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

napa cabbage rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

  • Servings: 8
  • Difficulty: easy
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Ingredients

 

Almond Sauce

⅓ Cup Creamy Almond Butter

1 Garlic Clove, Minced or Grated

½  Teaspoon Sriracha

1 Tablespoon Soy Sauce

1 Lime, Juiced

1 Teaspoon Honey or Maple Syrup

Salt, to Taste

¼ Cup Chopped Almonds

 

Fresh Rolls

8 leaves napa cabbage

2 carrots, peeled and cut into small matchsticks or peeled into ribbons with a peeler

1 cucumber, sliced into matchsticks or peeled into ribbons with a peeler

½ red bell pepper, sliced thinly

½ yellow bell pepper, sliced thinly

4 scallions, sliced thinly

¼ cup basil leaves

Directions

  1. To make the almond sauce, add all ingredients except the chopped almonds to a small bowl and combine with a fork until smooth. Alternatively, you can add all of the ingredients except the chopped almonds into a food processor or blender and blend until smooth. Taste and adjust seasoning with more soy sauce, chili sauce, honey, and/or lime juice.
  2. Pull apart the cabbage leaves, rinse and pat dry. Lay the leaves flat on a working surface. Fill each leaf with a few strips of carrot, cucumber, and bell pepper. Sprinkle with herbs and scallions. Roll the cabbage leaves tightly and seal with a toothpick if necessary.
  3. Serve with almonds sauce in a bowl for dipping, topped with chopped almonds.