Sheet Pan Vegan Sausage and Potatoes

45 min | easy | lactose-free, Mediterranean diet, paleo-friendly, vegan

Overhead view of a sheet pan filled with roasted vegan sausage rounds, golden Yukon Gold potato cubes, red bell pepper strips, and browned onion wedges, all glistening with oil and speckled with herbs and spices on a marble countertop.

Recipe by Eunice Published Feb 27, 2026

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

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Introduction

This easy sheet pan vegan sausage and potatoes dinner is hearty, smoky, and full of colorful veggies in every bite.

It’s perfect for busy weeknights, casual meal prep, or a simple weekend dinner that still feels cozy and satisfying.

Overhead photo of a white bowl filled with sheet-pan roasted vegan sausage rounds, golden potato cubes, and charred red and yellow bell pepper strips with onion chunks, served alongside a mound of fluffy white rice on a marble surface.

How to Make Sheet Pan Vegan Sausage and Potatoes

Prep mode (keeps screen awake)

Preheat the oven and pan

Preheat your oven to 425°F and place a large rimmed sheet pan inside while it heats.
If you prefer easy cleanup, line the hot pan with parchment paper just before adding the ingredients.
Prep the potatoes, peppers, and onions

Scrub the Yukon gold potatoes and cut them into 1-inch cubes so they roast evenly and brown well.
Slice the red and yellow bell peppers into strips, and cut the onions into similar bite-size chunks.
Slice the vegan sausage

Slice the vegan sausage into ½-inch rounds so it gets nicely browned edges without drying out.
Season everything in a large bowl

Add the potatoes, peppers, onions, and sausage to a large mixing bowl.
Drizzle with olive oil, then sprinkle on the salt, black pepper, Italian seasoning, garlic powder, and smoked paprika.
Toss well until every piece looks lightly coated with oil and seasonings.
Arrange on the hot sheet pan

Carefully remove the hot sheet pan from the oven and, if using, quickly lay down a sheet of parchment.
Spread the sausage and vegetable mixture in a single layer, leaving a little space between pieces for better browning.
Roast until golden and tender

Return the pan to the oven and roast for 15 minutes.
Use a spatula to toss and flip everything, then roast 10 to 15 minutes more, until potatoes are tender.
Check a potato cube with a fork; it should pierce easily and the edges should look nicely browned.
Finish and serve

Taste a piece and add a pinch more salt or pepper if needed.
Serve hot straight from the pan, or transfer to a warm platter for a family-style dinner.

Overhead view of a rimmed sheet pan with roasted vegan sausage rounds, golden cubed Yukon Gold potatoes, red and yellow bell pepper strips, and caramelized onion wedges, all browned and speckled with herbs and seasoning.

Substitutions

Yukon gold potatoes -> sweet potatoes: Use peeled, cubed sweet potatoes; they roast a little faster and add gentle sweetness that loves the smoky spices.
Vegan sausage -> marinated tofu or tempeh: Swap in cubed extra-firm tofu or tempeh, marinated in soy sauce, garlic, and smoked paprika for deep savory flavor.
Olive oil -> avocado oil or vegan chili oil: Avocado oil handles high heat well and stays neutral, or use a vegan chili oil for a bolder, spicy finish.

Tips

Use a truly hot oven: A 425°F oven helps the potatoes brown before they overcook, giving you crisp edges and a fluffy interior.
Dry veggies for better browning: If your potatoes or peppers are very wet, pat them dry with a towel so they roast instead of steam.
Do not overcrowd the pan: If ingredients are piled on top of each other, they release steam and stay soft, so use two pans if needed.
Try convection if you have it: Use the convection setting and drop the temperature to 400°F; the fan helps everything brown faster and more evenly.
Cut everything to similar size: Keep sausage rounds and vegetable pieces about 1-inch wide so they finish cooking at almost the same time.
Finish with something fresh: Right before serving, sprinkle on chopped parsley or a squeeze of lemon juice to brighten the rich roasted flavors.

Nutrition Facts ^*

Energy	385	kcal
Protein	19	g
Total Fat	13	g
Carbohydrates	51	g
Dietary Fiber	7	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why are my potatoes soft but not browned?: The pan was likely too crowded or the oven not hot enough; spread everything out and keep the temperature high.
Can I use other types of potatoes?: Yes, red potatoes or russets work, but russets may break up more, so cut them slightly larger than Yukon golds.
Can I use frozen peppers or onions?: You can, but do not thaw them; roast from frozen and expect a softer texture with less browning.
How do I keep the vegan sausage from drying out?: Coat the slices well in oil and seasonings, avoid overcooking, and choose sausages with a bit of added fat.
How can I make this spicier?: Use a spicy vegan sausage, add crushed red pepper flakes, or drizzle with hot sauce before serving for extra heat.
Can I meal prep this recipe?: Yes, roast as directed, cool, then refrigerate up to four days; reheat on a hot sheet pan until sizzling.