Vegan Italian Sheet Pan Dinner
Just toss everything on a pan and bake. Dinner doesn’t get easier than that! This Vegan Italian Sheet Pan Dinner features pillowy gnocchi, juicy cherry tomatoes, roasted zucchini, caramelized onions, garlicky Italian herbs, and hearty vegan sausage, all roasted together until golden, crispy, and full of flavor.
Servings: small servings or 2–3 large
Ingredients
- 1 lb(s) (454g) shelf-stable or refrigerated gnocchi (check to make sure it's vegan as some brands contain egg)
- 1 pint(s) cherry or grape tomatoes
- 2 vegan sausages sliced (I used Beyond Meat Hot Italian Sausage, see notes for protein swaps)
- 1 medium(s) zucchini sliced into half moons (or sub 1 bell pepper, or 2 cups mushrooms or eggplant)
- 1 small(s) red onion thickly sliced
- 4 clove(s) garlic minced or pressed
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) Italian seasoning
- 1/2 teaspoon(s) salt or to taste
- 1/4 teaspoon(s) black pepper or to taste
- Pinch(s) crushed red pepper flakes (optional, for spice)
- Fresh basil leaves (optional for serving)
- Grated vegan parmesan (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Assemble the sheet pan: On a large baking sheet, add the gnocchi, cherry tomatoes, sliced sausages, zucchini, red onion, and garlic. Drizzle with olive oil, then sprinkle Italian seasoning, salt, pepper, and red pepper flakes (if using) over top. Toss everything directly on the pan until evenly coated, then spread into a single layer for even roasting.
- Bake for 25–30 minutes, stirring halfway through, until the tomatoes are juicy and bursting, the gnocchi is golden and crispy on the edges, and the sausage is browned.
- Serve: Plate hot and garnish with fresh basil and a sprinkle of vegan parmesan, if desired.
Notes
Storage: Allow to cool then store in an air-tight container in the fridge for 3–4 days.
Gnocchi: Use shelf-stable or refrigerated gnocchi. No need to pre-boil, just toss it on the pan. Always check the label for egg.
Using Homemade Gnocchi? Boil homemade vegan gnocchi first until it floats (1–2 minutes), then drain and let dry slightly before roasting.
Sausage Options: Use your favorite plant-based Italian-style sausage like Field Roast, Gusta, or Beyond. You can also sub in chickpeas, white beans, or vegan chicken-style pieces. For homemade, try my Italian Seitan Sausages (steam before using).
Oil-Free Option: Skip the oil and line your pan with parchment paper. Toss everything with a splash of veggie broth or lemon juice instead. Gnocchi won’t get crispy but the flavors are still delicious.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 399kcal | Carbohydrates: 55g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 927mg | Potassium: 626mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1105IU | Vitamin C: 28mg | Calcium: 124mg | Iron: 7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
