Vegan Sausage & Peppers

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
  1. Brown sausage in a large skillet over medium heat. Remove from skillet, and slice.
  2. 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.
  3. Return sliced sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

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