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!
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Baked Chickpeas

These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.

Baked Chickpeas

1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt

  1. Preheat 400’F oven
  2. Rinse and drain chickpeas in a colander.
  3. In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
  4. Spread on a baking sheet.
  5. Bake for 40 minutes or until crisp, stir them at 20 minutes.

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