Vegan Creamy Polenta with Sausage and Peppers

Sausage and Peppers (vegan style of course) has always been the ultimate comfort food meal for me. But I think I totally stepped it up by adding super creamy and deelish polenta. The perfect combo! I would say make more of this one as it will go super fast!

Another Vegan Sausage and Peppers recipe 🙂

Vegan Creamy Polenta with Sausage and Peppers

  • 2 packages vegan sausage, sliced 1/2″ rounds (My favorites are Field Roast and Tofurkey)
  • 1 sweet onion, sliced thin
  • 3 cloves garlic, minced
  • 2 bell pepper, sliced (I don’t like green peppers so I always use red, yellow or orange – but your preference)
  • 1/4 cup red wine
  • 1/4 teaspoon fennel
  • salt and pepper, to taste
  • Creamy Polenta, recipe below
  1. Saute sausage over medium heat until well browned on all sides. Remove and set aside.
  2. Over medium-high heat, saute the onion in olive oil about 5 minutes.  Add the garlic and saute a minute more.
  3. Add the wine to deglaze the pan, Simmer until the wine has reduced by half. Add the peppers, fennel, salt and pepper, cooking about 3 minutes more until the peppers are tender but still brightly colored. Add the sausage back in and mix.
  4. Serve with creamy polenta.

Creamy Polenta

  • 4 2/3 cup water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup vegan cream cheese
  1. Add the water and salt to a saucepan and bring to a boil.
  2. Add the cornmeal, whisking to break up any lumps.
  3. Lower the heat and simmer for 15 minutes, stirring periodically.
  4. Remove from heat and stir in the vegan cream cheese. Serve & Enjoy!

Vegan Macaroni and Cheese

Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions 🙂 I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:))  Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).

Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8

• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper

  1. Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
  2. In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
  3. Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
  4. When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
  5. Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.

Bring on the troops!

Vegan Peanut Butter Mousse

Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.

This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!

Vegan Peanut Butter Mousse

1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract

Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.

Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))

Toppings Ideas

other fruit
banana bread crumbles
chocolate chips

%d bloggers like this: