This recipe updates the Italian classic, sausage and peppers, with vegan sausage. It makes a hearty one-dish meal served with pasta, grains, or polenta. Shown above, it’s paired with farro. Mild, pale-green Italian frying peppers that are occasionally available in supermarkets and produce markets make this more authentic, but using common bell peppers works just as well. Continue Reading…
Here’s a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It’s so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas.
Serves: 4 to 6
- 4 medium-large Yukon gold or red-skinned potatoes
- 1 large sweet potato
- 2 tablespons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1 good-sized bunch collard greens (8 to 10 ounces)
- 2 links Tofurky or Field Roast vegan sausage, cut into 1/2-inch-thick slices
- 1/4 cup white wine, vegetable broth, or water
- Leaves from 2 sprigs fresh rosemary,
or 1 to 2 teaspoons dried rosemary leaves, to taste
- 1 teaspoon sweet paprika
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- Salt and fresly ground pepper to taste
Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
Cut away the thick mid-ribs from the collard greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into thick strips.
Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.
Add the potatoes, collards, sausage, and wine (or broth or water). Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and suasage are touched with golden spots here and there.
Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and pepper and serve.
Per Serving (based on 4 servings): 318 calories; 43g carbs; 12g fat; 15g protein; 226mg sodium
White beans, kale, fennel and sausage — what a winning combination for a warming stew. This is such welcome dinner to come home to on a cold winter day and it is especially good served with a loaf of crusty bread warmed in the oven. From The Blooming Platter Cookbook* by Betsy DiJulio, by permission of Vegan Heritage Press, © 2011, reprinted by permission. Photos by Evan Atlas Continue Reading…
This meatless version of a rustic Provençal stew, made with white beans, is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal. Continue Reading…
Well-flavored vegan sausages make a bold statement in this easy lentil stew. It’s so hearty, all you need to complete the meal is fresh bread and a salad or slaw. If you can find beluga lentils, they give this dish extra visual appeal. VegKitchen recommends Tofurky or Field Roast brands for the vegan sausage; they’re less processed than the kind that used isolated soy protein. Photos by Evan Atlas. Continue Reading…
Vegan sausage is a fun protein source that provides plenty of flavor and spice to a meal. The bold taste of Tofurky or Field Roast sausage provides a perfect foil for fresh greens. I prefer these brands to other kinds of faux sausage, because they’re made with tofu and seitan rather then textured soy protein. Serve this hearty dish with a simple grain or noodles, and a colorful salad. Photos by Evan Atlas. Continue Reading…