Savory vegan sausage, sweet bell peppers, and tender onions simmered in a garlicky tomato sauce - this Italian classic goes plant-based without losing an ounce of flavor. It's hearty, colorful, and perfect spooned over pasta, grains, or tucked into a crusty roll.
This recipe updates the Italian classic, sausage and peppers, with vegan sausage. What I love most about this recipe is that it delivers big, familiar flavor with very little fuss. It's rustic in the best way. Nothing complicated. Just solid ingredients, cooked well, and layered together until everything tastes like it belongs in the same bowl.
And it's flexible. Serve it over pasta. Serve it with your favorite grains (I like farro!) Spoon it onto creamy polenta. Stuff it into a hoagie roll. Or honestly? Eat it straight from the skillet. I won't judge.
These Italian Vegan Sausage and Peppers are…
- Hearty and satisfying without being heavy
- Weeknight-friendly, ready in about 30 minutes
- Naturally dairy-free and plant-based
- Easy to customize depending on what peppers or sausage you have
- Perfect for meal prep, since the flavors deepen as it sits
Key Ingredients & Substitutions
Vegan Italian Sausage - Choose your favorite plant-based Italian-style links. Slice them into coins or half-moons so they brown nicely. Browning is key here - it builds flavor before the sauce even begins.
Substitution tip: If you can't find Italian-style sausage, use plain vegan sausage and boost the seasoning with extra oregano, fennel seed, and a pinch of red pepper flakes.
Bell Peppers - A mix of red, yellow, and green adds sweetness and color. If you can find Italian frying peppers, even better - but standard bell peppers work beautifully.
Onion and Garlic - These are the aromatic backbone of the dish. Let the onions soften and lightly caramelize before adding garlic!
Crushed or Puréed Tomatoes - This creates the base for the sauce. If you prefer a chunkier texture, use crushed tomatoes. For a smoother finish, go with purée.
Dried Italian Herbs - Oregano is essential. Basil and thyme add balance. A pinch of red pepper flakes gives subtle heat.
Optional White Wine - A splash deglazes the pan and adds brightness. If you skip it, a squeeze of lemon juice at the end can add a similar lift.
Helpful Tips
- Brown the vegan sausage well. Don't rush this step. A little caramelization goes a long way in boosting flavor.
- Slice peppers evenly. Uniform strips cook at the same rate and give the dish that classic look.
- Simmer gently. Once the tomatoes go in, let everything bubble softly so the flavors meld without over-reducing.
- Taste before serving. A pinch of salt or splash of acidity at the end can make all the difference.
Storing & Freezing
One of the best things about this dish? It might taste even better the next day!
Refrigerator:
Let the vegan sausage and peppers cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers ideal for quick lunches or easy dinners.
Reheating:
Warm gently in a skillet over medium-low heat until heated through. If the sauce has thickened in the fridge, add a splash of water or vegetable broth to loosen it. You can also reheat it in the microwave in 30-second intervals, stirring between each.
Freezing:
This recipe freezes beautifully. Store in a freezer-safe container for up to 2 months. For best texture, freeze it without pasta or polenta - just the sausage and pepper mixture.
To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop until hot throughout. If reheating straight from frozen, use a covered skillet over low heat and stir occasionally as it thaws and warms.
Also worth trying: our vegan creamy mushroom pasta.
Variations
- Make It Spicy: Use hot Italian-style vegan sausage or increase the red pepper flakes.
- Add Greens: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking.
- Turn It Into a Sandwich: Pile the mixture into toasted rolls and top with vegan mozzarella for a classic sausage-and-peppers vibe.
- Bulk It Up: Add sautéed mushrooms for extra umami and texture.
- Serve Italian-Style: Round out an Italian dinner night by pairing this with our vegan zucchini lasagna or a simple side of zucchini with mint - a hearty, veggie-forward baked dish that complements these bold flavors perfectly. This mixture also makes a fantastic pizza topping on homemade vegan pizza dough.
Recipe
Italian Style Vegan Sausage & Peppers
Ingredients
- 2 tablespoon extra-virgin olive oil
- 12 oz Vegan Italian-style Sausage cut into ½-inch slices, see notes
- 1 yellow onion peeled, quartered and thinly sliced
- 3 cloves garlic peeled and minced
- 4 bell peppers seeded and cut into strips
- ¼ cup dry white wine such as Chardonnay, optional
- 28 oz canned crushed tomatoes or tomato puree
- 1 teaspoon dried oregano or fresh oregano to taste
- 1 teaspoon dried basil or fresh basil to taste
- ½ teaspoon dried thyme
- red pepper flakes to taste
- salt and freshly ground pepper to taste
For Serving
- cooked pasta, grains, or polenta optional for serving
Instructions
- Heat just enough of the oil to lightly coat the bottom of a large skillet, reserving the rest. Add the sausage and cook over medium-high heat, stirring frequently until all sides are golden brown. Remove from the skillet and set aside.
- Heat the remaining oil in the same pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and peppers and sauté until all are soft and golden.
- Stir in the optional wine, pureed tomatoes, and seasonings. Bring to a simmer, then cover and cook over low heat for 10 minutes.
- Stir the reserved vegan sausage into the mixture. Season with salt and pepper. Serve at once, spooning some of the sausage and peppers mixture over individual servings of pasta, grains, or polenta, or on its own if you prefer.
Wendy says
Good recipe.
Got a little confused with when to cut the sausages. In the ingredient list it says they are cut there, but in the last paragraph it says to cut the sausages after they are pan fried to a different thickness.
I cut them before I browned them, but it was still confusing.
Nava says
Wendy, there was a bit of confusion here! It looks like I had mashed up two recipes and didn't clarify the instructions. I cleaned up the instructions, and glad you somehow figured it out. Thanks for pointing this out to me!
MGezzy says
You did not mention when to add the wine. I added it with the tomatoes.
Nava says
Thanks, I added it, and made the wine optional for those who don't have an open bottle of white wine on hand.
Hanna says
This recipe was so, so good! I made vegan garlic bread to serve with and it was a delight. Definitely adding this one to my recipe box. Thank you!
Meg says
This is so simple. I made it with the new Impossible Sausages, and it was super fast and tasty