30 Minute Italian Sausage, Peppers and Potatoes [Vegan]

Sausage, peppers & onions is a classic Italian dish that makes a hearty, delicious meal. Add potatoes and you have 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.

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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.

Print Friendly Version
Vegan Sausage, Peppers, Onions and Potatoes
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Sausage, peppers & onions is a classic Italian dish that makes a hearty, delicious meal. Add potatoes and you have a healthy dinner that comes together in less than 30 minutes!

Course: Dinner, Entree
Cuisine: Italian, Vegan
Servings: 4 servings
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. Stir in vegetable broth. Cover and cook for 15 minutes, until potatoes are fork-tender.

  4. 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.

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