Here’s one of my favorite uses for vegan sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal, as is Creole Coleslaw.
Serves: 4 to 6
- 8 ounces pasta (such as penne, cavatappi,
or gemelli, preferably whole grain)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 to 3 garlic cloves, minced
- 2 medium celery stalks, diced
- 1/2 medium bell pepper, any color
- 2 links vegan sausage, sliced no thicker than 1/2 inch
(Tofurky and Field Roast are both good brands)
- 15- to 16-ounce can diced tomatoes (try fire-roasted)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Cayenne pepper or dried hot red pepper flakes to taste
- Salt and freshly ground pepper to taste
- 1/4 cup minced fresh parsley, or more, to taste
- Thinly sliced fresh basil leaves, as desired
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.
Add the garlic, celery, bell pepper, and sausage; continue to sauté until all the vegetables are lightly browned.
Add the tomatoes, paprika, and thyme. Continue to cook for 6 to 8 minutes.
Stir in the cooked pasta. Season with cayenne or red pepper fakes, salt, and pepper.
Stir in the fresh herbs, reserving some for garnish if you’d like, then serve.