Saturday, March 29, 2014

Vegan Sausage and Peppers over Creamy Polenta

Creamy polenta is a nice substitute for mashed potatoes and pairs nicely with the spicy vegan sausage and slightly crispy peppers.  Same color peppers can be used but I love the combination of colors and the sweet flavor the red and orange peppers add to the dish.  Happy Saturday!

Vegan Sausage and Peppers over Creamy Polenta
Inspired by on-line recipe from

4            vegan sausages, I used Italian Tofurky, slice in big chunks
1            large red onion, halved and thinly sliced
3            cloves garlic, minced (or use garlic infused oil)
1/4         cup Red Wine
1/2         red pepper, sliced
1/2         green pepper, sliced
1/2         orange pepper, sliced
1/4         teaspoon fennel seeds

4 & 2/3  cups water
1            teaspoon Kosher Salt
1            cup cornmeal
1/2         cup vegan cream cheese
2            tablespoons soy Parmesan
1            tablespoon vegan butter (optional)

Sausage and Peppers:
In a medium skillet,  add oil and then add sausage. Cook until browned, 10-15 minutes.  Take out of skillet and set aside.

Over medium-high heat, saut√© onion in garlic infused oil or regular oil.. Cook until tender, add garlic if not using garlic infused oil.  Add peppers to the onion, salt and pepper and cook until tender.

Add wine to empty sausage pan, break away the brown bits. Pour into onion and pepper mix.  Add cooked vegan sausage, give a good stir and simmer a bit.


Add 4 and 2/3 cup water and 1 teaspoon kosher salt to a medium sized saucepan.  Bring to a rolling boil and add the cornmeal, whisking to break up any lumps.  Lower the heat and simmer for approximately 15 minutes or less.  Remove from heat and stir in the vegan cream cheese and vegan parmesan.  Serve immediately on the side or under the stir fry.

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