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Beyond sausage and peppers how to#
Beyond sausage and peppers free#

Beyond sausage and peppers how to#

How to Make Sheet Pan Gnocchi with Sausage and Peppers It only takes a second to whip up and is made with pantry ingredients ( extra virgin olive oil, red wine vinegar, oregano and garlic powder). Homemade Italian Dressing– I have made this without the dressing and it is perfectly edible but the Italian dressing gives it that extra oomph, if you know what I mean.That said, you can omit it if you prefer. It makes it feel fresh and the peppery flavor complements the roasted vegetables. Arugula– I love adding some green to this recipe by serving it on a bed of arugula.If you choose to use animal sausage, please make sure to adjust the cook time accordingly. Sausage– This recipe is written assuming you are using plant-based sausages as they don’t require a long cook time.As they cook, they will soften and burst open with their delicious juices. Just rinse, pat dry and add to the sheet pan. Tomatoes– Cherry or grape tomatoes work best for this recipe as there isn’t any prep required.

Beyond sausage and peppers free#

Onion– Again, color doesn’t really matter so feel free to choose red, yellow or sweet onions.

Red are sweeter and green are the least sweet so choose according to your preferences. I tend to use a variety of colors since that’s what’s available at my Farmers Market.

Bell Peppers– You’ll want about 2-3 bell peppers depending on their size (2 if large, 3 or 4 if medium to small).

Feel free to choose whatever kind you like and be sure to choose certified gluten-free gnocchi to make the recipe GF. I have also made this recipe with traditional potato gnocchi and had good results.

Gnocchi- There are so many types of gnocchi out there now that it can be hard to pick one but my go-to is Bella Terra Chickpea Gnocchi because I like that it’s higher in protein and fiber.

Sheet Pan Gnocchi with Sausage and Peppers Ingredients It’s the perfect quick dinner for a busy weeknight! The best part is that the entire meal is baked on sheet pans so if you use parchment paper there is basically zero clean up. Of course I’ve never had it with animal sausage, but it’s just as easy to make vegan using meatless sausage such as Field Roast or Beyond Sausage. I was inspired to try a sheet pan gnocchi with sausage and peppers because I’ve always loved the idea of how simple the classic Italian meal is. Instead of using winter vegetables, this time we’re highlighting summer/late fall produce by incorporating crunchy peppers and ripe, juicy tomatoes. If you’ve made my Winter Vegetable Sheet Pan Gnocchi then you’ll notice this sheet pan gnocchi recipe looks very similar. Garnish with red pepper flakes, parsley, and Italian seasoning.Sheet Pan Gnocchi with Sausage and Peppers- Easy to prep and nearly zero clean-up, this flavorful sheet pan meal packs 28g of protein per serving! (vegan + gluten-free) Remove baked peppers from the oven and top with cheese sauce, pepperoni, black or green olives, and any other topping you’d like. Cooking them instead of baking will keep them from drying out! Pan-fry the vegan pepperonis in a little olive oil until hot. Making a cheese sauce instead of adding to peppers before baking makes for a creamier topping! While your peppers are baking, prepare the cheese sauce by combining dairy-free mozzarella with plant-based milk in a small saucepan over medium heat. Transfer to the oven and bake for 20-25 minutes, or until peppers are tender-crisp.

Spoon the sausage filling into the bell peppers. Brown sausage with onions and garlic over medium-high heat for about 6-8 minutes. Remove the casing from your sausage, if any.

Place peppers cut side up in a baking pan. Start by cutting the peppers in half lengthwise. Garnish (Optional) like red pepper flakes, Italian seasoning, and fresh parsley.

Toppings – Vegan pepperoni, black or green olives, or even mushrooms.Make sure the milk is plain, unsweetened, and unflavored. This method turns out creamier and is better than just baking it with the peppers. Plant-based Milk – Used to make the cheese sauce for topping the baked peppers.Violife, Daiya, So Delicious, and Follow Your Heart are great options, also. Aldi carries affordable vegan mozzarella, too. Dairy-free Mozzarella – Trader Joe’s has a good shredded cashew-based mozzarella.Store-bought is easy, but if you’d prefer to make your own, feel free! Maybe even a shallot if that’s what you have. You could use white, yellow, or red onions. I would probably add 1-2 teaspoons of Italian seasoning for more flavor. You could also use plant-based ground like Gardein or Impossible Meat. Just remove the casing (if any) before cooking. That also seemed to be the perfect amount of peppers for the sausage filling. I went for small to medium-sized peppers so that I could fit them in my baking dish.