Virtual Vegan Potluck: Homestyle Sausage and Peppers
I cannot tell you how torn I was about what to make for the 3rd semi-annual Virtual Vegan Potluck. I stared at the Blonde and begged her to think for me (she refused), I stared at our ingredients, and had no idea what to make. First, I thought of pizza, because, hey, who doesn’t love pizza? (I scrapped that because of Somer over at Vedged Out and her homemade pizza. . .) Then I thought that I could make tacos, because, well, I love Mexican food. (I opted against these, because, well, I still can’t get the tortillas right without a tortilla press, although The Bankrupt Vegan doesn’t seem to have that problem.) Finally, I remembered my Italian seitan sausages, and how popular they’ve been.
“Aha!” I thought, “This is somewhere that I can show off how I make my seitan. . . again. . . and maybe make some sausage and peppers (a dish I’ve been craving since before I went vegan).
True blue Italians might refer to this dish as “peppers and onions,” but when I was a kid, I didn’t like onions, so we called it “sausage and peppers”in the hopes that I would be fooled. It worked.
The main ingredients here are, in case you weren’t expecting it, Italian sausage, bell peppers, and onions.
paprika – replace with 1/4 tsp. onion powder or onion flakes
mustard seed – replace with 3-6 garlic cloves, minced
clove – omit
molasses – omit
Worcestershire sauce – replace with 1Tbsp. balsamic vinegar
Dijon or brown mustard – omit
Then just roll the seitan dough into sausage sized pieces, wrap, and steam (not boil) the seitan in just water or vegetable broth.
Once you have your sausage, the rest is pretty easy. Saute your onions, along with two or three crushed cloves of garlic in a heavy pan.
I use my cast iron, but whatever works for you.
Once your onions are starting to soften, add the strips of peppers, and cook them together until they start to soften. Then add the sausage, letting them heat up in the pan. You can slice the sausage, or slit them down the middle, and then serve them either in a bun, like a hot dog, or over pasta, like a very thick sauce.
Feel free to play with how much you heat the sausage, or, if you can time it, just cook the sausage so that you just finish it with the veggies, or full-on cook it, getting it to absorb some of the juices from the peppers. If you like your sausage and peppers hotter, add some crushed red pepper to the pan as you are preparing the veggies.