25 min


1 Pan


For Sheet Pan:
● 4 medium-sized potatoes, washed and diced into 1-inch cubes
● 2 yellow peppers, deseeded and sliced
● 1 white onion, peeled and thinly sliced
● 4 ears of corn, peeled and cut in half
● 3 tablespoons olive oil
● 2 cloves garlic, minced
● 1 teaspoon smoked paprika
● 1/2 teaspoon dried thyme
● Salt and pepper, to taste
● 4 Plant Provisions Carolina Smoked Sausage links
● Fresh parsley, chopped (optional, for garnish)
For Texas Toast:
● 4 slices of thick-cut bread (such as French bread or Texas toast)
● 4 tablespoons vegan butter or margarine, softened
● 2 cloves garlic, minced
● Salt, to taste


1. First, make your skillet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it. In a small bowl, combine the olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper. Mix well to create a marinade. Place the diced potatoes, yellow peppers, white onion, and corn on the prepared baking sheet. Drizzle the marinade over the ingredients, coating evenly. Toss to combine. Spread the ingredients out in a single layer on the sheet pan, then bake for 25-30 minutes, or until the potatoes are golden brown and crispy. Leave the oven on for your Texas Toast.

2. Meanwhile, cook the sausages: in a small, non-stick skillet over medium heat, cook, rotating, for about seven minutes, until lightly browned on each side. Add the sausages to the sheet pan.

3. Lastly, make your Texas Toast: Spread a mixture of softened vegan butter, minced garlic, and salt onto one side of four slices of thick-cut bread. Place the bread on a lined or greased baking sheet and bake for 8-10 minutes until golden brown.