Vegan Sausage and Peppers with Rice

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!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 207kcal

Author Stacey Eckert

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.

Nutrition