Vegan Italian Sausage and Peppers

Just like Grandma used to make…only better!

Sautéed peppers & onions

  • 1 large red onion, sliced
  • 6 sweet red peppers, seeded & sliced
  • 1-2 tbsp water
  1. Add onion to a HOT sauté pan, quickly cover, reduce heat to medium-low and leave it alone for several minutes. If you must peak & stir, do so quickly. If onion is burning add water 1 tbsp at a time. If it’s just sticking a bit that’s fine. You will deglaze the pan later. When done correctly the onion will caramelize itself.
  2. Add peppers, stir to incorporate, cover and leave it alone for a minute or two. Lift lid & stir occasionally & continue to cook until veg is almost done to your liking. Remove from heat an set aside. It will continue to cook a bit more while you prepare the sausage

Vegan Italian Sausage | Adapted from Nutmeg Notebook’s Damn Good Sausage

  • 2 cups water
  • 2 cups rolled oats
  • ¼ cup ground flax seeds + ¼ cup water
  • 1/3 cup nutritional yeast
  • 4 garlic cloves, minced (or 1 tbsp garlic powder)
  • 1 small onion, minced (or 1 tbsp dry minced onion)
  • 1 tbsp sage
  • 1 tbsp poultry seasoning
  • 1 handful fresh parsley, chopped (or 1 tbsp dry)
  • 1 handful fresh oregano, chopped (or 1 tbsp dry)
  • 1 handful fresh basil, chopped (or 1 tbsp dry)
  • 3 tbsp fennel seeds 
  • 1/4 tsp red pepper flakes
  • 6 brown rice wrappers
  1. Combine flax and ¼ cup water in a small bowl and set aside to thicken
  2. Add 2 cups water to medium sauce pan & bring to a boil
  3. While waiting for the flax to thicken and the water to boil combine oats, spices, herbs and seasonings in a small bowl
  4. Add oats/spice blend to boiling water, reduce heat to medium and cook, stirring constantly until oats are thoroughly cooked and mixture is very thick. Remove from heat and set aside to cool or to speed the process, spread mixture onto a plate and place in the fridge for a few minutes
  5. When mixture is cool enough to handle, divide into six portions and shape into sausage links. If dough is too sticky to work with wet your hands & then proceed to form links
  6. Partially fill a large (wide) bowl with hot tap water & set it near your work surface; wet a washcloth or tea towel, squeeze out the excess water and place it on your work surface
  7. Assembly: submerge one rice wrapper into the bowl of water, wait several seconds, gently remove rice wrapper, allow excess water to drip into the bowl and then place it onto the tea towel
  8. Place one sausage link on wrapper, roll it about halfway, fold sides over onto the link and then continue rolling; set link on wax paper and repeat with remaining links. Rice paper is sticky — DO NOT LET LINKS TOUCH
  9. Links may be cooked immediately or refrigerated for later use. Grill over INDIRECT medium-high heat for approximately 15 minutes, turning occasionally. DO NOT LET LINKS TOUCH while cooking or they will stick together

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