This is a plant-based, and definitely healthier version of the old school Italian sausage and peppers recipes. This dish has all the same flavors, and veggies with awesome nutrition. The ‘sausage’ I used is a lovely plant meat called the Stallion from an Asheville, North Carolina based company No Evil Foods. You could certainly leave out any plant meats, or sub any other type of ‘meaty’ foods like portobello, seitan, or tempeh.
Prep time: 10 minutes
Total time: 25 minutes
1 package (or 12-16 oz.) desired vegan sausage*
1/2 cup vegetable broth or white wine
1 medium yellow or green bell pepper, diced
1/2 cup roasted red bell pepper, sliced
1/2 medium white or yellow onion, diced
1-2 cloves garlic, minced (more or less to your taste)
1 can (14 oz.) fire-roasted tomatoes
1/2 cup fresh cilantro, chopped
4-6 cups cooked brown rice
S/P to taste
pinch of red pepper flakes
*Sub: 12 oz. sliced, prepared tempeh or 3 large portobello caps, sliced
In a medium high heated skillet, add onions and garlic. To keep from sticking, splash in small amounts of vegetable broth or wine. Cook for 5 minutes.
Add peppers to pan and continue cooking for 5 more minutes.
Add your desired sliced sausage, tempeh or sliced portobellos, along with the fire roasted tomatoes, including the liquid from can.
Cover pan, reduce heat to medium and cook for 5 minutes, until all is heated through and/or the mushrooms have softened a little (you don’t want them limp).
Taste, and add S/P and red pepper flakes to your preference.
Plate the cooked, heated brown rice in a large shallow bowl, top with sausage, peppers and onion mix and toss on some fresh cilantro.