You only need a few ingredients to create this tasty, Italian sausage, onions and peppers skillet dish. Most of them, you’ll likely have at home, which means you’ll only have to pick up peppers, vegan sausage and possibly fresh basil or parsley – if you don’t have a little herb pot in your window-sill.
I used my first pack of Beyond Meat hot Italian plant-based sausages to create this sausage, pepper and onion skillet meal, and they were really tasty. They were much juicier than regular vegan sausage, and even released their own juices, making the dish super yum.
Unfortunately, these sausages were extremely expensive, and if I were to make the dish again, I’d be 100% fine with using any other plant-based sausage, and simply adding additional liquid to the skillet as described in the recipe below.
Sausage, Peppers + Onion Skillet Ingredients
BASE RECIPE:
- 1 tablespoon olive oil
- 1 pack of vegan Italian sausage (I used Beyond Meat)
- 1 clove of garlic, minced
- 1 onion, sliced
- 2 mixed peppers, sliced
- 1 teaspoon of dreied mixed italian herbs,
- 1 teaspoon chilli spice (optional, to your taste)
- Salt
- Black pepper
- Fresh basil or parsley for garnish, chopped (optional)
OPTIONAL SAUCE:
If you’re not using Beyond Meat sausage, you can create a light sauce in your skillet by adding the below ingredients.
- 250ml cup of vegan chicken stock OR a tablespoon of vegan chicken stock dissolved in 250ml a cup of water
- 1 tablespoon of tomato paste
- 1 tablespoon of white spirit vinegar / apple cider vinegar
Easy Italian Sausage, Peppers + Onion Skillet Recipe
- Stirfry your vegan sausage (sliced or whole, as per your preference) along with one sliced onion in some olive oil. I used the Beyond Meat Italian sausage, but any plant-based meat or protein of your preference will do. When onions are translucent, remove along with the sausage and set aside. Retain any liquid that might have released from Beyond Meat sausages in the skillet.
- Mince a clove of garlic and saute till golden in olive oil at a low heat. Be certain to stir regularly, as garlic can burn within 10seconds if heat is too high, making it bitter and pungent.
- Sautee peppers, sliced into strips, along with another sliced onion.
NOTE: If you are using beyond meat Italian sausages, they would have released quite a bit of liquid, making for a tasty light sauce. If you are using regular soy sausages, or an alternative such as beans or mushrooms, you might wish to add a 250ml cup of vegan chicken stock or a tablespoon of powdered vegan chicken stock dissolved in 250ml a cup of water, along with a tablespoon of tomato paste and a tablespoon of white spirit vinegar / apple cider vinegar to the skillet now, to create your own light sauce.) - Sprinkle a teaspoon of mixed italian herbs, or a teaspoon containing a combination of dried thyme, sweet basil and oregano over the skillet. If you’d like some extra spice, add a pinch of chilli, adjusting for your preferred heat.
- When peppers are soft, after approx 15 minutes, return the set-aside sausage and onions to the skillet. Mix well, and allow to warm through.
- Season with salt, black pepper, and garnish with freshly chopped, flat Italian parsley or fresh basil.
- Serve with rice, herbed mash, polenta or over a baked potato, and ENJOY!
WHAT TO COOK TOMORROW:
- 1 tablespoon olive oil
- 1 pack of vegan Italian sausage (I used Beyond Meat)
- 1 clove of garlic, minced
- 1 onion, sliced
- 2 mixed peppers, sliced
- 1 teaspoon of dreied mixed italian herbs,
- 1 teaspoon chilli spice (optional, to your taste)
- Salt
- Black pepper
- Fresh basil or parsley for garnish, chopped (optional)
- OPTIONAL SAUCE:
- 250ml cup of vegan chicken stock OR a tablespoon of vegan chicken stock dissolved in 250ml a cup of water
- 1 tablespoon of tomato paste
- 1 tablespoon of white spirit vinegar / apple cider vinegar
- Stirfry your vegan sausage (sliced or whole, as per your preference) along with one sliced onion in some olive oil.
- Mince a clove of garlic and saute till golden in olive oil at a low heat.
- Sautee peppers, sliced into strips, along with another sliced onion. NOTE: If you are using beyond meat Italian sausages, they would have released quite a bit of liquid, making for a tasty light sauce. If you are using regular soy sausages, or an alternative such as beans or mushrooms, you might wish to add a 250ml cup of vegan chicken stock or a tablespoon of powdered vegan chicken stock dissolved in 250ml a cup of water, along with a tablespoon of tomato paste and a tablespoon of white spirit vinegar / apple cider vinegar to the skillet now, to create your own light sauce.)
- Sprinkle a teaspoon of mixed italian herbs, or a teaspoon containing a combination of dried thyme, sweet basil and oregano over the skillet. If you'd like some extra spice, add a pinch of chilli, adjusting for your preferred heat.
- When peppers are soft, after approx 15 minutes, return the set-aside sausage and onions to the skillet. Mix well, and allow to warm through.
- Season with salt, black pepper, and garnish with freshly chopped, flat Italian parsley or fresh basil.
- Serve with rice, herbed mash, polenta or over a baked potato, and ENJOY!
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