Skillet Italian Sausages (vegan) with Potatoes and Peppers

I’ve been on my vegan journey for nearly 2 years now, but I still occasionally get a meat cravings. It’s usually triggered by one of Marco’s BBQ’s, when I see my friends and family enjoying his gourmet sausages from the local organic butcher. I try to stay away from mock meat, since they usually contain soy protein and isolates. However, when I was browsing my local vegan supermarket I noticed these Tofurkey sausages that are made of Organic Tofu, so thought I would give them a chance. They were actually pretty good. They had the texture of a real sausage, which was surprising. Although they didn’t really have that meaty taste, they were still a good substitute. On the plus side it didn’t leave that strong meaty after taste and Marco didn’t mind them.

Have you tried Tofurky Sausages? What other brands vegan sausage brands do you recommend?

DSC02527Skillet Italian Sausages with Potatoes and Peppers (vegan, nut free)

Ingredients:

2 tablespoon olive oilDSC02517

3 potatoes, wash and cubed (preferably yellow potatoes)

1/2 medium onion, sliced

1 medium red capsicum, sliced

1 cup vegetable liquid stock

1/2 teaspoon sea salt and more to season

black pepper to taste

2 cloves garlic, diced

1 tablespoon rosemary leaves, diced

Tofurky Italian Sausage (4 in pack), sliced into rounds

Method:

1. Preheat the oven to 180 degrees.

2. Heat a large skillet with olive oil and then add potatoes, onion, and capsicum. Saute for 10 minutes. When the  vegetables start to stick to the pan add 1/2 cup vegetable stock.

3. Add the garlic, rosemary and Tofurky Italian Sausages to the skillet and stir through. Saute for another couple of minutes, allowing the sausages to brown a little.

4. Add 1/2 cup vegetable stock to the skillet then place in the oven. Cook for 25-30, or until the potatoes are cooked through.

*Serves 4

DSC02529

 

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2 thoughts on “Skillet Italian Sausages (vegan) with Potatoes and Peppers

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