ABOUT THE RECIPE:
This tantalizing Italian-Style Sweet Peppers with Vegan Sausage recipe was inspired by the sausage and peppers dish served each year at the annual Feast of San Gennaro in lower Manhattan’s Little Italy. With its authentic Italian-American taste and colorful presentation, this is a true crowd-pleaser to serve at any family lunch or casual supper.
Makes 4 servings
1 large sweet onion, thinly sliced
1 1/2 cups vegetable broth, plus more as needed
1 teaspoon Italian seasoning
1/16 to 1/8 teaspoon cayenne pepper
3 sweet yellow, red, and/or orange peppers, cored and sliced
4 large (14 to 16 ounces) vegan sausages
Put the onion and 2 tablespoons broth in a large skillet. Cook over medium-low heat for 3 minutes. Add the Italian seasoning and cayenne pepper. Cover and cook for 3 minutes. Add more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the peppers. Cover and cook, stirring occasionally, for 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.
Slice each sausage, on the diagonal, into 5 or 6 pieces. Add the sausage and the remaining broth to the skillet. Cover and cook 6 to 7 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Serve immediately in warm, crusty, hoagie-style buns or spooned over brown rice, quinoa, or whole-grain pasta.