Vegetarian Savory Sausage with Roasted Vegetables
Elevate your plant-based dining experience with this hearty and flavorful Vegetarian Savory Sausage with Roasted Vegetables. Packed with protein-rich textured vegetable protein (TVP) and chickpeas, these homemade vegetarian sausages boast an irresistible mix of smoky paprika, fennel seeds, and traditional sausage-inspired seasonings like sage and thyme. Golden-brown and firm on the outside, they're paired perfectly with a colorful medley of oven-roasted carrots, zucchini, red bell peppers, and red onions—bringing a wholesome, caramelized sweetness to every bite. Ready in just over an hour, this satisfying dish is ideal for meal prep, weeknight dinners, or impressing guests at your next gathering. Garnished with fresh parsley for a pop of brightness, this recipe is a nutritious, crowd-pleasing staple for any vegetarian enthusiast.
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Recipe Information
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 cup textured vegetable protein (TVP)
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried sage
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large carrots
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 1 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a medium bowl, combine the TVP and hot vegetable broth. Stir well and let sit for 10 minutes to rehydrate.
In a food processor, pulse the chickpeas until they are coarsely chopped.
In a large mixing bowl, combine the rehydrated TVP, chopped chickpeas, soy sauce, 1 tablespoon of olive oil, smoked paprika, fennel seeds, garlic powder, onion powder, dried sage, dried thyme, black pepper, and all-purpose flour. Mix everything well until a dough-like consistency forms.
Divide the mixture into 8 equal parts and form into sausage shapes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sausage shapes and cook for about 4 minutes on each side, or until golden brown and firm. Remove from heat and set aside.
Peel and chop the carrots into bite-sized pieces. Cut the red bell pepper and zucchini into chunks, and slice the red onion into wedges.
Place the chopped vegetables in a large bowl, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with sea salt. Toss everything to coat evenly.
Spread the vegetables onto the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly browned.
Serve the vegetarian sausages warm with the roasted vegetables, garnished with fresh parsley.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6530 mg | 284% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 49.4 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 6294 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
