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5 from 3 votes

Tuscan Veggie Sausage & Roasted Grapes

Enjoy my Tuscan Veggie Sausage and Roasted Grapes this week, and I guarantee you’ll find yourself making this showstopping meal again and again!
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Servings: 4
Print Recipe


For the veggie sausage & grapes

  • 4-7 veggie sausages cut to ½ inch rounds, I prefer Trader Joe’s Veggie Italian Sausage or Beyond Meat’s Hot Italian Sausage. (Use 4 sausages if using Beyond Meat, as these are bigger than other sausage link brands.)
  • 2 cups grapes, washed
  • ½ red onion, thinly sliced
  • 1 tsp sea salt
  • 1/8 tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic

For the Mascarpone Mashed Potatoes

  • 1 ½ pounds potatoes, peeled, preferably Dutch or Yukon Gold
  • ¼ cup milk, (use a plant-based milk to keep these potatoes vegan; I use Unsweetened Almond Milk)
  • 2 Tbsp butter or Earth Balance, (or olive oil)
  • 2 Tbsp mascarpone or vegan cream cheese, (or omit, but using mascarpone or vegan cream cheese makes these potatoes extra creamy!)
  • 1 tsp sea salt

Everything else:

  • Arugula or Spinach, for serving


Boil the Potatoes

  • If you plan to make this meal with my Mascarpone Mashed Potatoes, I recommend getting those potatoes boiling first!
  • Bring the potatoes to a boil in a large soup pot of water. There should be at least 1 inch of water above the potatoes. Boil for 15 minutes, or until the potatoes are soft, and a fork goes easily through when the potatoes are pricked.
  • Note: if using large potatoes, I recommend cutting them in half before boiling so they cook faster!
  • While the potatoes boil, roast the sausage, onions, and grapes!

Prepare the sausage, grapes, and onion

  • Preheat the oven to 375 degrees
  • Place the sausage, grapes, red onion, salt, and pepper on a standard-sized baking sheet. Drizzle the olive oil over the top, and toss everything in the olive oil with you hands until evenly coated.

Roast the sausage, grapes, and onion

  • Roast for 15 minutes.
  • After 15 minutes, take the sheet pan out of the oven, and flip everything with your spatula so a different side of each sausage, grape, and onion is touching the baking sheet. Don’t worry if not everything turns over, this can be a very casual flip.
  • Put the sheet pan back in the oven, and roast for another 8-12 minutes, until the sausage is cooked through and slightly browned. (The roasting time will vary by a few minutes depending on the type of veggie sausage you use, so star with 8 minutes, and roast longer if needed.)

Drizzle the balsamic

  • Take the sheet pan out of the oven, and drizzle 1 Tbsp balsamic vinegar over the top. Mix the balsamic in with your spatula so everything is evenly coated, and the sausage and grapes are done!

Back to the Potatoes!

  • Once the potatoes are cooked through and a fork goes easily through each potato when pricked, drain the potatoes, and put them back in the pot.
  • To the pot, add the milk, butter, mascarpone, and salt.
  • With a handheld mixer, mix the potatoes on medium speed until completely smooth, and the butter and mascarpone are completely incorporated.
  • Potatoes are done!

Serve and enjoy!

  • I like to serve my Tuscan Veggie Sausage & Roasted Grapes over the Mascarpone Mashed Potatoes and a bed of greens. Spinach or arugula are great options.
  • Enjoy!


This meal is vegan if you follow my vegan ingredient instructions in the mashed potatoes.
This meal is gluten free if you use a gluten-free veggie sausage, like Beyond Meat.