Sausage, Pepper and Onions Using Beyond Meat
Sausage, peppers and onions using beyond meat is a simple, mouth-watering, one pot recipe everyone will love! This easy vegan weeknight meal can be made in under 30 minutes!
Equipment
- A large skillet, cast iron pan or dutch oven
Ingredients
- 1 package of beyond meat Italian sausage, 4 sausage links, sliced into rounds
- 1 tablespoon olive olive
- 1 yellow onion, sliced
- 3 bell peppers, any color, sliced
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon oregano
- ½ teaspoon basil
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ¼ cup red wine (optional)
- 1 (15) oz can petite diced tomatoes
- 1 package Hoagie rolls (4-6 rolls)
Instructions
- Add the olive oil to a hot skillet. Saute the beyond sausage for 5-5 minutes over medium heat, until lightly browned on each side. Remove from the pan and set aside.
- Add the sliced onion and peppers to the skillet with ¼ teaspoon of salt. Saute for 5-8 minutes until they begin to soften.
- Add the minced garlic, oregano, basil, smoked paprika, red pepper flakes and sausage back to the pan. Saute for 1-2 minutes until fragrant.
- Add the red wine and let it cook off until it is barely left. Scrap any browned bits off the bottom of the pan. Once the wine has reduced, add in the petite diced tomatoes with their juices.
- Bring the dish to a simmer, allowing the flavors to muddle together. Simmer over low-medium heat for about 10 minutes, stirring occasionally to prevent any burning.
- Serve over a hoagie roll, pasta or rice.
Notes
- This will taste even better the next day as leftovers!
- Store it in the fridge for up to 5 days, or freeze it for up to 3 months.
- The beyond sausage is not pre-cooked so it needs to be cooked through before eating. If you are using a different vegan sausage, make sure to check the cooking instructions as it may or may not be precooked.
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