Bitches Be Hungry: Sheet Pan Vegan Sausage & Peppers.

Late New Years resolution time!

I’m taking care of my body by giving up meat & reducing my dairy intake for a while (or maybe for ever, who knows!).

So of course, I’m here to bring you some delicious vegetarian & vegan recipes!

The other night I was having a meat craving (hold for giggles), so I decided to make an Italian essential: Sausage & Peppers.

 

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This recipe is super simple, check out how I made this meatless dupe!

1 red pepper, sliced thin

1 green pepper, sliced thin

1 package of Tofurky Plant-Based Original Italian Sausage

1 cup of red wine

2 shallot, chopped

1/2 white onion, sliced thin

1/2 cup of olive oil, half for wine mix & half for the sausage

1/4 cup of balsamic vinegar

 

Start off by pre-heating the oven to 400 degrees.

Mix together the wine, 1/4 olive oil & balsamic vinegar.

Set aside.

On a sheet pan, slice the peppers, onions, sausage & shallots, then bake for 20 minutes.

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After the 20 minutes, pour the wine mixture on to the sausage & pepper, and bake it for an additional 20 minutes.

And guess what guys?

That’s it!

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Enjoy with a nice glass of wine, and if you’re like me, some crusty bread with olive oil.

 

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Happy vegan eating!

 

 

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