Vegetarian Savory Sausage with Roasted Vegetables

Savor the hearty flavors of our "Vegetarian Savory Sausage with Roasted Vegetables," a plant-based delight perfect for dinner or meal prep. This recipe combines the wholesome goodness of chickpeas and textured vegetable protein (TVP) with bold seasonings like smoked paprika, fennel seeds, and dried herbs to create sausages that are packed with flavor and protein. Paired with a vibrant medley of oven-roasted carrots, zucchini, red bell pepper, and red onion, this dish is both nourishing and satisfying. Ready in just over an hour, it’s the ideal meal for those seeking a meat-free option that still delivers on taste and texture. Garnished with fresh parsley for a pop of color and freshness, this recipe is sure to become a favorite for vegetarians and omnivores alike.

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

In a medium bowl, combine the TVP and hot vegetable broth. Stir well and let sit for 10 minutes to rehydrate.

Step 3

In a food processor, pulse the chickpeas until they are coarsely chopped.

Step 4

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.

Step 5

Divide the mixture into 8 equal parts and form into sausage shapes.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve the vegetarian sausages warm with the roasted vegetables, garnished with fresh parsley.

Nutrition Facts

Serving size	(1425.0g)

Amount per serving	% Daily Value*
Calories	1912.9

Total Fat 54.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 6529.8mg	0%
Total Carbohydrate 224.6g	0%
Dietary Fiber 57.6g	0%
Total Sugars 49.4g
Protein 137.2g	0%

Vitamin D 0IU	0%
Calcium 659.2mg	0%
Iron 31.9mg	0%
Potassium 6293.6mg	0%

*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.

Source of Calories

Fat: 25.2%

Protein: 28.4%

Carbs: 46.4%