I’ve tried a lot of different vegan “meat” options and although I don’t eat them very often I sometimes like it for a change and some low-fat protein. The “sausage” I used is Tofurky brand Italian sausage and even my carnivorous husband enjoyed this recipe! If you’re vegan this is a great recipe to use your favorite sausage substitute – for you carnivores, this could be something new to try or simply substitute soysauge for real sausage!
- Pasta of your choice
- Red wine vinegar
- Olive oil
- 1 package (4 links) vegan sausage
- 1 red onion, chopped
- 1 yellow or red pepper, chopped
- 1 head Savoy or green cabbage, halved, cored, and thinly sliced
- 3 cloves garlic, crushed and minced
Wine suggestion: A bold Argentinian Malbec
Begin by chopping your vegetables and slicing the sausage. Heat a dash of olive oil in a large skillet. Saute the sausage, garlic, onion, and peppers on medium for about 5 minutes until onion is tender. Cook the pasta while the veggies and sausage cook.
When the pasta is done, drain and retain about 1/4 cup pasta water. Return pasta the pot and add the water, toss. Pour about 1/4 cup olive oil over the pasta and season with S/P. I also like to grind some fresh dried herbs over the pasta for extra seasoning.
Next, add the cabbage to the peppers/sausage and cook for about 6 minutes, covered, until the cabbage wilts and is tender.
Add the cabbage mixture to the pasta and toss. Add a dash or two of red wine vinegar and more olive oil if needed to create a light sauce. Season with S/P as needed and serve.
Recipe Source: Original
Time: 35 minutes