Perogie Sheetpan Dinner

 Ingredients:

1/2 head cabbage, thinly sliced

1 small yellow onion, thinly sliced

1/4 cup oil

salt and freshly ground black pepper to taste

1 pound kielbasa sausage, sliced 1/2-inch thick

fresh dillo

1(24 count) package frozen pierogies, any flavor

1/2 teaspoon paprika

1/2 teaspoon Cajun seasoning

2 tablespoons red wine vinegar

2 tablespoons whole grain mustard

1 tablespoon honey

Garnish:

fresh parsley fresh dill, lemon, Greek yoghurt

Directions:

Prehèat the oven to 375 degrees F (190 degrees C).

whatever dressing

Place cabbage, onion, and oil in a large bowl; toss until well combined. Season with salt and pepper.

Spread cabbage onto a baking sheet in an even layer. Distribute sausage and pierogies evenly over cabbage.Season with Paprika and Cajun seasoning. 

Bake in the preheated oven for 20 minutes. Remove from the oven and carefully toss ingredients. Return to the oven and bake until sausage begins to brown, 20 to 30 minutes more.

Whisk together red wine vinegar, whole grain mustard, and honey together in a small bowl; drizzle over contents of the sheet pan before serving.

Garnish with Greek yoghurt-dill-lemon juice dip. 

Lemon Greek Potatoes

 2 pounds potatoes peeled and cut into wedges, then tossed with:

1 lemon zest and juice

6 cloves garlic minced

1/2 cup olive oil

1 cup chicken stock

1 tsp salt

1/2 tsp pepper

2 Tbsp oregano

Convection oven 'roast' setting 400 for 60 minutes, tossing the potatoes half way through

Roasted Potatoes with Avocado Ailoli

INGREDIENTS

Spicy Roasted Creamer Potatoes

• 1 lb little potatoes quartered
• 1 Tbsp olive oil
• ½ tsp paprika
• ¼ tsp chipotle powder
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp onion
• parsley, minced for garnish

Garlic Lemon Avocado Ailoli (Dip or Dressing)

• ½ cup vegan mayo
• 1 small avocado
• ½ - 1 lemon, juiced
• 1 tbsp parsley, minced
• ¼ tsp salt
• ½ tsp garlic powder
• black peppercorn, to taste

INSTRUCTIONS

Spicy Roasted Creamer Potatoes

1. Preheat oven to 425 F.
2. Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
3. Bake for 10-15 minutes, flip, and cook for another 10-15 minutes, or until crispy, golden-brown, and tender when poked with a fork.

Garlic Lemon Avocado Ailoli (Dip or Dressing)

1. In a blender or food processor, combine all ingredients and blend until smooth.
2. Optional: Add a splash of unsweetened non-dairy milk to thin to your desired consistency, from a thick dip to a thin dressing.
3. Taste and adjust the amount of salt, pepper, and lemon juice, if needed.

Serving

1. Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.

From I Love Vegan