Vegan sausage, peppers, and onions. Yes, it’s VEGAN – Beyond Sausage, a plant-based gluten-free, soy-free sausage that looks and cooks like real Italian sausage. This vegan sausage is mildly spice and, in my opinion, doesn’t quite taste like the real thing. However, it is an excellent substitute for my vegetarian and vegan friends and family.
What’s in Vegan Sausage, Peppers, and Onions?
Most of my family is vegetarian or vegan. When Beyond Meat introduced their plant-based protein meat substitutes, I couldn’t wait to try them out. It took a while for the different meat substitutes to make their way into my local supermarket. But, a couple of days ago, I spotted this package of Beyond Sausage, hot Italian style. SCORE – Sausage, peppers, and onions for dinner tonight. Much to Farmer Fred’s dismay. Farmer Fred loves meat for every meal.
This recipe is quick and simple with, you guessed it, sausage, pepper, and onions in an Italian tomato base. Done.
How do I make Vegan Sausage Peppers and Onions?
The short answer is easy! Cut up the sausage into slices and saute them in a cast iron fry pan. Once the sausage is browned, remove the sausage from the pan. Then saute the onion in the oil that is left in the pan. Repeat with the peppers. Add the sausage and onions back into the frying pan. Some recipes add Italian seasoning, and the dish is done, I add a jar of my home-canned Italian style tomatoes. However, a can of Italian style plum tomatoes is almost as good. Pulse the tomatoes in a blender a few times before adding them to the sauteed sausage, peppers, and onions. Simmer until heated through, and your vegan sausage, peppers, and onions are ready to serve.
Can I Make Ahead and Freeze?
Vegan sausage, peppers, and onions can be made ahead and frozen. Defrost overnight and reheat. Leftovers make a delicious sausage and peppers grinder on a hard roll.
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- 1½ onions medium
- 3 peppers medium red, yellow, or orange
- 4 sausages beyond meat sausage
- 3 tbsp all purpose flour
- 3 cups canned tomatoes Italian style with onions, celery, and peppers
- 2 tsp Italian seasoning
- Slice the beyond sausage into 1/2 inch coins and saute until brown. Remove from the pan
- While sausage is browning, slice the onions, and saute them in the oil left in the pan after browning the sausage. Saute until translucent. Remove from the pan.
- Slice the peppers and add to the pan. Saute until just tender but not soft.
- Once the peppers are tender add the onions and sausage back into the pan
- Sprinkle with the flour, add the tomatoes and Italian seasoning. If the tomatoes are whole chop them or blend briefly in a blender.
- Heat until hot through.
This Post Has 25 Comments
Looks really yummy. Will have to try it!
Very good, thanks for the idea! Just made and served over brown rice.
Glad you enjoyed this recipe.
Very good and my husband asked for the recipe so he could make it
This is one of Farmer Fred’s favorite recipes.
I have to try this. I am thinking of putting it on something other than bread. I think a good pasta would be nice. It LOOKS SO DELICIOUS!!! I want it in my belly, NOW!
Thanks for the recipe.
Thanks for the comments, enjoy.
Not so good.
Sorry to hear it wasn’t to your taste. Thank you for the feedback.
I have never left a reply for a recipe before but for this I had to. This recipe was so incredible easy and good! I followed the recipe exactly as listed and it was delicious, my husband loved it! I will definitely be making this again!
Thank you for your lovely comment. I am glad you enjoyed it.
Hi there, I was wondering how long these leftovers would last in the fridge?
This was spectacular! So delicious.
First time for me trying Beyond Meat sausage and it very much filled some meat cravings for me as I loved sausages so much before cutting out meat and one of the earlier meals in my man and mine’s relationship that I had made was sausage and peppers and onions. So, Thank you for bringing this meal back to us! I will be adding it to our, irregular, meals rotation.
I used most of a jar of Stefano (Quebecois brand) vegan sausage and mushroom spaghetti sauce as my tomato sauce component and served it on spaghetti squash with Pilsbury biscuits on the side.
I also wanted to add that next time I would keep the sausage out of the pan at the last step and instead serve it on top, as it lost its crispy-ness once combined with the sauce.
Came out fantastic!!! and very easy.
Thank you. I’m glad you enjoyed it
Very tasty and comforting. I made it exactly as you instructed. I put it in a Portuguese roll and melted provolone cheese over it. Superb!!!!!! Thank you.
Wow that sounds amazing. Thanks for sharing
This was so delicious. I made this for dinner tonight. We ate it over some brown rice. My hubby loved it so much he kept complimenting the dish. He usually does not even like peppers! He went back for seconds. Thanks for the great recipe!
Thank you for the great comment
Just wanted to say I used the Italian Beyond sausage to stuff large pasta shells. I sautéed peppers and onions, used marinara sauce, stuffed the shells, sprinkled mozzarella shreds on top and put it in the oven for a wonderful dinner!!! I’m going to try them in some mushroom sauce over rice I think! Thank you for the inspiration!
Me again, the stuffed shells, just wanted to rate your recipe. Thanks Dr. Jo!