Plant Sausage and Pepper Skillet

A savory skillet meal with plant-based sausage, colorful bell peppers, and onions, cooked until tender-crisp and served with warm crusty bread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.20/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Pescatarian
• Halal
• High-Fiber

Tags

• one-pot
• quick
• healthy
• savory
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 5 plant-based sausages (sliced)
• 1 yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 0.25 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 baguette (sliced)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced plant-based sausage and cook for 3-5 minutes, turning occasionally, until lightly browned.
2. Add sliced yellow onion, sliced red bell pepper, and sliced green bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften and lightly char.
3. Stir in 2 cloves minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more until fragrant.
4. Pour in 1/4 cup vegetable broth, scrape up any browned bits from the bottom of the skillet, and cook for another 2-3 minutes until the liquid has reduced slightly and vegetables are tender-crisp. Serve the Plant Sausage and Pepper Skillet with sliced baguette.

Notes

Leftovers can be stored in the refrigerator for up to 3 days and reheated. This dish is excellent for meal prep.

Nutrition (per serving)

• Calories: 400
• Protein: 22 g
• Carbohydrates: 40 g
• Fat: 19 g
• Fiber: 8 g
• Sodium: 800 mg
• Saturated Fat: 4 g
• Sugar: 7 g