Vegan sausage, peppers, onions and potatoes is a classic (veganized) Italian dish that makes a hearty, delicious meal. The potatoes add some weight to make it a healthy dinner that uses less than 10 ingredients and comes together in 30 minutes!
This recipe uses Field Roast Italian Sausage which we always have stocked in our freezer. Whenever those babies go on sale, we buy a few packages because we use them so often.
One of our favorite dishes to make with Field Roast Italian Sausages is Pesto Pasta with Roasted Brussels Sprouts.
Like many of the recipes on this blog, the inspiration came from my mom. She would make Roasted sausage, peppers, onions and potatoes all the time when I was growing up.
The ingredients my mom uses are usually roasted in the oven but I created this version that you can make in a pan on the stove instead. This way, I didn’t have to turn my oven on in the summer heat.
Add peppers, onions, and potatoes into a large pan with a little bit of olive oil. Cook for 10 minutes to brown a little. Then, pour in vegetable broth, cover, and steam for 15 minutes. When the potatoes are soft and fall apart when stabbed with a fork, you’ll know it’s done.
In a separate pan, brown the Field Roast Italian Sausages until crispy around the edges. Mix everything together and enjoy.
While this is not listed in our recipe here, sometimes we add tomato sauce if we have some leftover in a jar or something. Feel free if you want to try that, because it does not disappoint!
If you make this Vegan Sausage, Peppers and Onions recipe, please comment below or tag us on Instagram @pastabased.
VEGAN sausage, peppers, onions and potatoes is a classic Italian dish that makes a hearty, delicious meal. Here's a healthy dinner that comes together in less than 30 minutes!
- 2 Field Roast Vegan Italian Sausages
- 3 1/2 cups potatoes (red, yukon gold, or peeled russet) – diced
- 1 1/2 cups bell peppers (any color) – sliced
- 2 cups onion (any color) – sliced
- 2 cloves garlic – minced
- 1 tbsp olive oil
- 1/2 tsp salt + pepper – each
- 1 cup vegetable broth
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If you’re using russet potatoes, peel them first. For red and yukon gold potatoes, you can leave the skins. Wash potatoes and dice into one-inch pieces.
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Heat 1-tablespoon olive oil in a large pan over medium-high heat. Add minced garlic, sliced onions and peppers, and diced potatoes. Stir in salt and pepper. Cook uncovered, stirring frequently, for 10 minutes.
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Stir in vegetable broth. Cover and cook for 15 minutes, until potatoes are fork-tender.
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Meanwhile, remove plastic from two Field Roast Italian Sausages, and add to separate pan over medium heat. Cook until browned (about 10 minutes). Add to vegetables, mix together and serve warm.
Jim
I made this dish for lunch today and the family was very happy with it. My grandson who dislikes anything that is not meat based, had seconds. I think in the future I am going to try adding apples at the end and serve over sauerkraut.
Tobi Schwartz-Cassell
Hi, I love the Field Roast Sage Apple Sausage. Do you think it would taste good in this recipe? Do I have to add different spices? Thanks for any help you can give.
pasta-based
Yes! You can sub the sage apple sausage, no need to alter any other ingredients. Enjoy!
Tyler R Johnson
Hello, can I freeze this dish after cooking?