You know how sometimes you can go years, decades even, without thinking about something and then you see something that triggers a memory or a smell that brings a smile to your face, and suddenly you can’t stop thinking about it? Well that’s what happened with me and sausage and peppers.
Back in my pre-vegan days, I loved a good sausage and peppers dish. Whether it was a sandwich from Portillo’s, a super delicious sandwich joint in Chicago or my granny’s spicy sausage and peppers with rice, I used to LOVE this dish.
And apparently…I still do.
The first thing you need is to figure out your sausage situation. If you live somewhere with a big vegan population then you can probably pop on down to the market and get a variety of vegan sausages. If, like me, you’re living vegan in a place with a pitifully small vegan community–even temporarily–then you’ll have to take the sausage situation into your own hands.
Get my vegan sausage recipe here and switch up those herbs and spices to fit any dish you want. I used a Cajun blend with chili powder, ancho chiles, smoky paprika, garlic granules, onion powder/granules, thyme, oregano and a pinch of cumin because I love it.
Next, grab a few of your favorite peppers and a couple onions, some garlic and herbs and you’re ready to go. I recommend a blend that features bell peppers and spicy peppers. I seeded and diced a jalapeno and rough chopped a long red pepper to go with the green & red bell peppers. It’s a nice sweet & spicy blend to go with the sausage.
Add some seasoning, herbs and a splash of water if you want it saucy…and lay it over whatever carb, um I mean grain you want and pofta buna! I served it over polenta because it’s been a while since I’ve had it and I really wanted it. Badly. But you could serve it over rice, bulgur or couscous, put it on a roll or in a wrap. Whatever floats your boat, baby!
This dish was easy because I made the vegan sausage with seitan a few days before and I cooked the onions and peppers in the oven (an easy way to make your vegan dish oil-free) so it was a low-key, stress free meal that was super delicious. And if you’re feeling funky or adventurous, add some vegan cheese to the polenta for a creamier flavor.
Pair it with beer or wine and enjoy!