I’m BAAAAACK!!!! Jivamukti Teacher Training was one of the MOST amazing experiences of my whole life. I feel so blessed to have gone through it and spent a month with so many beautiful Holy Beings!!
Up at Omega we all ate so well, it was deelish, vegan-scrumptious and abundant! If you have an opportunity to visit for an R&R weekend or any of their fabulous programs, I highly recommend it!!
This dish that I made (before I left for TT) reminds me of the Cheezesteak with Peppers and Onions at Omega. I love my version but next time I am going to make a cheeze sauce to go with as well! YUM!!!!
This is a dish my mom always made with meat growing up. I never ate it because I haven’t eaten meat since before I was 7 years old – but I knew how much everyone adored it so I set out to make the vegan version. YUM!!! I love sautéed onions, vegan sausage and peppers, so really I knew I could not go wrong! This is a great dish for vegans and for meat-eaters alike. Field Roast and Tofurkey sausage are so scrumptious that I am sure most people will love them!
Vegan Sausage & Peppers
- 1 package of either Field Roast or Tofurkey Italian sausage (or your fave vegan brand)
- cooking spray
- 2 yellow onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup white wine
- salt to taste
- Brown sausage in a large skillet over medium heat. Remove from skillet, and slice.
- Spray the skillet with cooking spray and stir in the onion and garlic, cooking for 2 to 3 minutes. Mix in red bell pepper and green bell pepper, season with basil, and oregano and add white wine. Continue to cook and stir until peppers and onions are tender.
- Return sliced sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Marisa's Healthy Kitchen 