This hearty vegan sausage and peppers recipe is easy to make, it's ready in just 45 minutes, and it’s loaded with so much flavor! This healthy vegan comfort food meal features satisfying brown rice that's seasoned with smokey and spicy tomato sauce, sweet bell peppers, and slices of vegan sausage.
Start by cooking 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 3-4 tbsp of vegetable broth (add more if it gets too dry) for 10 minutes or until soft and translucent.
Add 4 cloves of minced garlic, 5 tbsp tomato paste, 1 tbsp smoked paprika, 1 tbsp Italian seasonings, ¼ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp black pepper to the pan. Stir to combine the seasonings with the onions and let it cook for 2-3 minutes or until fragrant.
Add the (fresh or frozen) sliced bell peppers and 2 cups of low-sodium vegetable broth to the pan and bring it to a low 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 ¼ inch rounds and then add it to the pan with the peppers and onions. Mix everything together and let it cook for 2-3 minutes or until the sausages are hot all the way through. (Be careful not to let it overcook because the sausages 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.
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.
If you don't like spicy food, you should omit the cayenne pepper and don't use spicy meatless sausage.
You can store leftovers in the fridge for up to 3-5 days or freeze it for a future meal.