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America’s Healthy
Cooking Teacher

Sausage and Pepper Sandwiches

When I was a kid, if my family wanted me to eat, they knew to make sausage and peppers. It worked every time. I loved the spice in the sausage and the smokiness of the peppers before I knew why I loved it. This plant-based version has all the spice and smoke and none of the meat!

Makes 4 sandwiches

Ingredient List: 

Extra virgin olive oil
1 red onion, thin half-moon slices
Sea salt
3 roasted red peppers, thinly sliced
2 roasted green peppers, thinly sliced
1 package vegan sausage, links halved lengthwise
4 whole grain hoagie rolls, split lengthwise

Step By Step Instructions: 

Place a small amount of oil in a skillet over medium heat. Sauté onion, with a pinch of salt until wilted, about 2 minutes. Stir in roasted peppers, season with salt to taste and sauté for 2 minutes more. Transfer to a bowl and wipe out skillet.

Place a small amount of oil in the same skillet and lay split sausage, cut side down over medium heat. Cook, not disturbing the sausage, until browned on the cut side, about 2 minutes. Turn and brown lightly on the other side. Transfer to a plate and wipe out skillet one more time.

Lay rolls, cut side down in the oily skillet and cook over medium-low heat until the bread browns lightly. Remove from skillet.

To assemble, lay 2 sausage halves in a roll, smother with peppers and onions and serve.  

Cook’s Tip: I like Tofurkey or Field Roast vegan sausage in this recipe as they are made from whole ingredients and are less processed than other brands.

Cook’s Tip: You can buy roasted peppers in a jar or roast them yourself. Place the pepper directly on the burner flame, cooking, turning until it is completely blackened. Seal in a paper sack for 10 minutes. Then simply slip the loosened charred skins from the pepper. Alternately, you can place the peppers on a hot grill to char them or place them on a baking sheet under a high broiler until they blacken.