Vegan Italian Sausage And Peppers

Ingredients

• 4vegan sausages
• 2–3 tablespoonsolive oil
• 1 mediumonion, chopped
• 3 clovesgarlic, minced
• ½ mediumred pepper
• ½ mediumyellow or orange pepper
• 8 g (⅓ cup)chopped basil
• ½ teaspoonparsley
• ½ teaspoonthyme
• ½ teaspoonoregano
• 425 g (15-ounce can)diced tomatoes
• 120 ml (½ cup)vegetable stock
• 1 tablespoontomato purée
• 1 teaspoonorganic cane sugar
• 1 teaspoon, or to tastesalt
• ¼ (unit not specified; optional)cayenne pepper
• 1 teaspoon (optional)nutritional yeast flakes

Instructions

1. 1

   Brown the sausages

   Heat the oil in a large saucepan. Sauté the sausages on all sides until golden brown, about 6–10 minutes, then set them aside.

2. 2

   Soften the vegetables

   Add the onion, garlic and peppers to the pan and sauté until the onion is soft, about 3 minutes.

3. 3

   Cook the herbs

   Stir in the basil, parsley, thyme and oregano. Cook for about 1 minute, until fragrant.

4. 4

   Add the sauce

   Add the diced tomatoes, vegetable stock, tomato purée, sugar and salt.

5. 5

   Simmer together

   Bring the sauce to a boil, cover and simmer for about 5 minutes, until it begins to thicken. Add the sausages, cayenne pepper and nutritional yeast flakes, if using, and cook on a low heat for another 5 minutes.

6. 6

   Serve with pasta

   Serve the sausages and peppers over pasta.

What is vegan Italian sausage and peppers?

Sausage and peppers is an Italian-American-style combination of sausages, peppers and a tomato-based sauce. This plant-based version keeps that familiar savoury, herby profile while using vegan sausages.

Browning the sausages first builds colour, and simmering them briefly in the sauce lets the flavours come together. Serve it over pasta as suggested, or enjoy it on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 402 calories, 7g protein, 32g carbs, 30g fat.

The pasta served alongside contributes most of the meal’s carbohydrates, while the olive oil and vegan sausages contribute much of the fat. The sausages also provide some protein, though amounts vary by product. Balance the plate with a generous portion of vegetables or salad.

Choosing the sausages

Plant-based sausages: use four sausages that hold together well in a pan. Their seasoning and texture vary by brand, so taste the sauce before adding all the salt.

Building the flavour

Browned base: turn the sausages so they colour on all sides, then take them out while you cook the vegetables.

Herbs and garlic: cook these briefly, just until aromatic. Adding the tomatoes and stock afterwards keeps the herbs from catching on the pan.

Getting the sauce right

Thickening: simmer the covered sauce for about 5 minutes, as directed, then add the sausages for the final 5 minutes. The sauce should begin to thicken before the sausages go back in.

Seasoning: salt is listed as 1 teaspoon or to taste, and cayenne is optional. Adjust gently, especially if your sausages or stock are already well seasoned.

Pepper and onion texture

Vegetables: cut the onion and peppers into similar-sized pieces so they cook evenly. The onions should be soft after about 3 minutes; the peppers will continue cooking in the sauce.

What to serve alongside

Pasta: spoon the sausages, peppers and sauce over cooked pasta for the serving suggested with this recipe.

A simple green salad or another vegetable side can add freshness and contrast to the rich tomato sauce.

Recipe notes & tips

• Use a wide saucepan so the sausages can brown without crowding.
• Turn the sausages occasionally to colour them on all sides.
• Chop the peppers before starting so they are ready to add with the onion and garlic.
• Check the sauce seasoning before serving, as vegan sausages and vegetable stock can vary in saltiness.
• Cook the pasta separately and serve the sauce over it, as directed.

Variations

• Add heat: include the optional cayenne for a spicier sauce.
• Add savoury depth: stir in the optional nutritional yeast flakes with the sausages.
• Choose the peppers: use yellow or orange pepper as listed, or combine the two.
• Serve with bread: offer crusty bread alongside to mop up the tomato sauce.

Common mistakes to avoid

• Crowding the pan: the sausages may not brown evenly, so use a large saucepan and turn them as they cook.
• Cooking the herbs too long: they can catch or lose their fresh aroma, so add the tomatoes after about 1 minute.
• Skipping the simmer: give the sauce about 5 minutes covered to begin thickening before adding the sausages.
• Adding too much salt at once: vegan sausages and stock can already be salty, so taste and adjust.
• Boiling the sausages in the sauce: keep the final 5 minutes at low heat to warm them through gently.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water or stock if the sauce has thickened; store pasta separately if possible.

Frequently asked questions