This hearty vegan sausage and peppers recipe is easy to make with rice that's seasoned with smoky and spicy tomato sauce, sweet bell peppers, and slices of meatless sausage. It’s so flavorful and easy to make in less than 1 hour!
Vegan sausage with peppers and rice is extremely delicious and so flavorful! It's the perfect combination if you're in the mood for comfort food.
This dish combines plant based sausage with sweet bell peppers and chewy brown rice that has soaked up the most delicious smoky and spicy tomato sauce. It's hearty, satisfying, and it always hits the spot.
Why You'll Love This Recipe
- It easy to throw together in less than 1 hour!
- It's easily customizable and you can use fresh or frozen veggies!
- It makes a large amount so hopefully you'll have leftovers for the next day!
What is Vegan Sausage Meat Made of?
Vegan sausage contains no animal products. The filling is usually made of wheat gluten, pea protein, or soy protein, in combination with vegetables, herbs, and seasonings. The sausage casing is plant-based too.
Does Vegan Sausage Taste Like Real Sausage?
It depends on what brand of vegan sausage that you use, but I don't think any taste exactly like meat. To me, the vegan version doesn't taste as dense and the texture is a little drier. Also, the casing doesn't have the same texture. It still tastes delicious, just different.
Which Vegan Sausage Should I Use?
Field Roast vegan sausages are my favorite sausages to use for this recipe. The texture is great and all three flavors are delicious! I usually use the vegan Italian sausage for this recipe or the chorizo if I'm in the mood for something spicy.
Most grocery stores I've checked have the Field Roast sausages, but I usually get them from Publix and Whole Foods. (You can see my personal Whole Foods vegan grocery list, here.)
If you can't find Field Roast sausages, the Beyond Meat vegan sausages are very tasty too and would also be delicious in this recipe. If you want to make homemade vegan sausages, try this gluten-free vegan sausage recipe, here.
Ingredients & Substitutions
- Rice - You can use whatever type of rice you have on hand. I've made this recipe with brown, basmati, and white rice. You could also use farro.
- Onion - Use your favorite variety of onion. I use whatever is the best price at the grocery store.
- Garlic - I used fresh garlic for this recipe, but you can also use dried. Start with ½ teaspoon and add more to taste.
- Dried Seasonings - Smoked paprika, italian seasonings, and chili pepper flakes add lots of flavor and a little heat to this recipe!
- Tomato Paste - This is my favorite organic tomato paste to use. It tastes great, it's in a glass bottle, and you can freeze leftovers in an ice cube tray so it doesn't go bad.
- Hot Sauce - Use your favorite hot sauce to add some heat to the sauce!
- Bell Peppers - You can use red, yellow, orange, or green bell peppers. A bag of frozen peppers would also work perfectly.
- Vegetable Broth - Use low sodium broth so you can control how much salt is added.
- Vegan Sausage - I used Field Roast sausage for this recipe, but you can use your favorite brand or omit it completely and substitute jackfruit or beans.
How to Make Vegan Sausage and Peppers
Step 1 - Start cooking the rice in a separate pot while you cook the rest of the meal so everything is ready at the same time.
Step 2 - In a large pan, saute the diced red onion until it's soft and translucent. Add the tomato paste, hot sauce, garlic, and dried seasonings. Stir to combine, and let it cook until fragrant. (Photos 1 & 2).
Step 3 - Add the sliced bell peppers and vegetable broth to the pan and bring it to a low simmer. Reduce the heat and let it cook until the peppers have softened (Photos 3 & 4).
Step 4 - Slice the vegan sausages and add them to the pan with the peppers and onions (Photo 5).
Step 5 - Mix it all together and let it cook for a few minutes or until the sausages are hot all the way through.
Step 6 - Add all of the cooked brown rice to the pan (Photo 6) and combine the rice with the peppers and sauce. Let it cook for a few minutes on low heat until the rice absorbs all of the tomato sauce.
Recipe Variations
My family loves this vegan sausage and peppers recipe just like this, but sometimes I like to switch it up and serve it different ways.
- Skip the Rice - The spicy tomato sauce, bell peppers, onions, and plant-based sausage would be delicious mixed with pasta if you're not in the mood for rice.
- Use Spicy Vegan Chorizo - Add some heat to this sausage, peppers, and rice skillet by using spicy vegan chorizo (I like the Field Roast and Trader Joe's vegan chorizo).
- Make it Low-Carb - If you want to make a low-carb version of this recipe, you can substitute cauliflower rice for the brown rice. It's delicious and it's such an easy way to add extra hidden veggies to your plate.
Serving Suggestions
I like to serve a big salad along with a tray of roasted vegetables as a side dish. Some of my favorite vegan vegetable side dishes are:
- Roasted Maple Dijon Brussels Sprouts
- Roasted Broccoli or Cauliflower
- Roasted Lemon Garlic Asparagus
- Lemon Tahini Courgette Salad
Storage & Freezing Instructions
Store the leftovers in an airtight container in the fridge for up to 3 days.
When you're ready to reheat it, you can warm it up in the microwave for a few minutes or you can reheat it in a pot on the stovetop. You may need to add a little bit of water to the pot so it won't stick to the bottom of the pan if it gets too dry.
You can freeze it for 2-3 months. When you're ready to eat it, take the container out of the freezer and put it in the fridge to thaw for 24 hours. Then you can reheat it in the microwave or on the stovetop.
PRO TIP - Field Roast sausages freeze perfectly! I often wait until they go on sale and then I'll buy a couple packages and put them directly in the freezer (in their original packaging) until I want to make this recipe. Let the package defrost in the fridge for 24 hours the day before you want to cook them.
Frequently Asked Questions
Yes, frozen onions and peppers (any color) will work perfectly! You don't need to use fresh. Whichever is the best price, the flavor will taste the same.
You can use regular paprika instead of smoked paprika, but smoked paprika adds a unique smokey flavor that you just don't get from regular paprika.
Expert Tips
- Make sure to use a large pan (I used a 5-quart braiser pan) to make this recipe. When you add the rice it will look like the pan is very full, but the rice will absorb all of the tomato sauce.
- I usually add double the amount of hot sauce and chili flakes that the recipe calls for because we like it spicy. Start with what the recipe calls for and then add more to taste.
- Be careful not to overcook the vegan sausage because the slices can get a little chewy if you cook them too long.
- If you want the sausage to have crispy edges, you can saute the sliced sausage in a separate pan before you add them to the rice, pepper, and onion mixture.
Want More Vegan Meat Recipes?
- Vegan Meatballs with Spaghetti
- Vegan Meatballs Subs
- Mini BBQ Jackfruit Burgers
- Vegan Sloppy Joes
- Jackfruit Enchiladas
Vegan Sausage and Peppers with Rice
Equipment
- Large Pan
- Small Pot
Ingredients
- 2 cups uncooked brown rice (6 cups cooked)
- 1 large red onion diced
- 6 garlic cloves minced
- 5 tbsp tomato paste
- 1 tbsp hot sauce (add more to taste)
- 1 tbsp smoked paprika
- 1 tbsp Italian seasoning
- ¼ tsp chili pepper flakes (add more to taste)
- ¼ tsp salt (add more to taste)
- ¼ tsp black pepper
- 2 large bell peppers sliced (or 16 oz bag of frozen peppers)
- 2 cups low-sodium vegetable broth
- (1) 4-pack vegan sausages sliced into ¼ inch rounds
- 1 tsp dried parsley
Instructions
- Cook the rice in a separate pot while you cook the rest of the meal so everything is ready at the same time.
- In a large pan over medium heat, saute the diced red onion in a little bit of vegetable broth or oil (add more if it gets too dry) for 10 minutes or until soft and translucent.
- Add the minced garlic, tomato paste, hot sauce, smoked paprika, Italian seasonings, chili pepper flakes, salt, and black pepper to the pan. Stir to combine the seasonings with the onions and let it cook for a few minutes or until fragrant.
- Add the sliced bell peppers and 2 cups of vegetable broth to the pan and bring it to a simmer. As soon as it starts to bubble, reduce the heat to medium and let it cook until the peppers have softened, about 5-8 minutes.
- Slice the vegan sausages into ½ inch rounds and then add it to the pan with the peppers and onions. Mix everything together and let it cook for a few minutes or until the sausages are hot all the way through. (Be careful not to let it overcook because the sausage can become rubbery.)
- Add 6 cups of cooked brown rice to the pan, stir it to combine the rice with the tomato sauce and peppers. Let it cook for a few minutes or until the rice absorbs all of the liquid in the pan. Garnish with dried parsley to serve.
Notes
- Be careful not to overcook the plant-based sausage because the slices can get a little chewy if you cook them too long.
- If you want the sausage to have crispy edges, you can saute the sliced sausage in a separate pan before you add them to the rice, pepper, and onion mixture.
- You can store leftovers in the fridge for 3 days or freeze it for a future meal.
Love this recipe. Tastes great and easy to make. Thanks for sharing.
I'm so happy you liked it!
Very tasty meal, and easy to make. I used peppers from the garden, which were hotter than red peppers so omitted the cayenne. Thanks for offering vegan recipes - spare the animals!
Thank you, Carrie! I'm so happy you enjoyed it!
Tastes great! I made it in one pan as you would a risotto and it came out perfect.
So glad you enjoyed it!
Hi Stacey, last night made this dish for the second time after discovering it a couple of weeks ago. We LOVE, LOVE, LOVE it!!! I added in quatered mushrooms after 'sauteing' the onions and peppers for a little time, and added quartered artichokes with the sausages at the last minute. It is definitely one of our regular staples now! Thank-you so much for this delicious recipe and I am now planning to make your Spinach and Artichoke Lasagne later this week or so. Your recipes are AWESOME!!! 🙂
Hi Ro! I'm so glad you enjoyed the recipe! Two of my favorite foods (mushrooms and artichokes!), that's such a great idea to add to the mix! Thank you for the feedback and enjoy the lasagna! =)