One of the most COMMON recipe requests that I get is for more vegan friendly grilling recipes. So, when Sweet Earth asked me if I would be up for developing a foil pack recipe using their new plant-based Chick’n Apple Sausage, I was ALL OVER IT!

I can’t tell you how much Worth keeping this meal and I can’t wait for you to try it (especially the Sweet Earth Sausage)! And while I developed this method with the grill in mind, it can actually also be made in the oven.

I chose to use the Chik’n Apple Sausage for this method but Sweet Earth actually has several different flavors of their vegan sausage including Green Chile Chedd’r and Ginger Scallion. I’ve tried all of them and they’re all flavor-packed! They’re made with textured pea protein instead of soy which WORTH KEEPING! and bonus! non-GMO project certified, so you wont find any questionable ingredients. Learn more about their product here: https://www.sweetearthfoods.com/our-products

You should certainly give these foil packs a try but I also suggest keeping these sausage on hand for short and unfussy grilling. You can throw them directly on the grill for a short and savory meal!

For these foil packs, I wanted them to be quintessentially summer so we’re using all of the dependable summer veggies including corn on the cob, zucchini squash and red bell pepper. However, only about any summer veggies would work well in this method.

You technically could cook the sausage whole inside of the foil packs BUT I found that cutting it into larger pieces worked much better and only overall made serving easier.

I suggest getting grill grade foil as it’s much thicker and more durable. However, regular foil will work as well but I’d suggest doubling up on the layers of foil so that it doesn’t tear when you put it on the grill.

As always, please let me know if you end up trying this foil pack recipe! I truly love how it turned out and can’t wait to hear what you think! Don’t forget to snap a photo and tag me (and Sweet Earth) on Instagram @!