Skillet Sausage, Potatoes & Peppers
Another veganized version of a classic recipe. The easiest 30-minute Skillet Sausage, Potatoes & Peppers meal! This simple dinner can all be made in one skillet and is loaded with flavor!
Ingredients
- 1 pound Potatoes sliced into wedges
- 2 Vegan Italian Sausages thickly sliced
- 1 Large Onion sliced into thick slices
- 1 Large Green Pepper cut into thick chunks
- 1/4 cup Water or vegan broth
- 3 tablespoon Vegan Butter
- 1 tablespoon All-Purpose Seasoning (Recipe Included) or seasoned salt
- 1/2 teaspoon Paprika
- 1/2 teaspoon Fennel Seeds optional
Instructions
- Boil potato wedges in a pot covered in 1" water, for 5 minutes. They should still have a good bite. Drain and place in refrigerator until step 4.
- In a large skillet over medium-high heat, cook vegan sausages in 1 Tbsp oil until browned on both sides, approximately 3 minutes per side. Remove to a medium bowl.
- Add onions and peppers and sauté for about 8-10 minutes. Sprinkle with a little salt & pepper.
- Add water or broth, fennel seeds(optional) and stir to loosen up any brown bits from the pan. Pour this mixture in the bowl with the sausages.
- Add vegan butter to the pan and add all-purpose seasoning or seasoned salt and paprika. Place potatoes in butter mixture and toss lightly to coat both sides then cook until potatoes are browned and cooked through, turn over once to brown both sides.
- Add the sausage, peppers, and onions back with the potatoes and stir lightly without breaking up the potatoes and serve.
Notes
PLAY AROUND: This simple dish doesn't have rules; use whatever you have on hand to whip up a quick dinner.
*ALL-PURPOSE SEASONING: I used an all-purpose seasoning I had made earlier(recipe included), but seasoning salt works as well. No rules, just yum.
**POTATOES: Boil the potatoes until just starting to become fork tender. Larger red potatoes will take longer than smaller ones.
***IN A HURRY?: Skip the boiling and just cut your potato chunks a little smaller and add a little more skillet cooking time. You can also top the skillet with a loose piece of aluminum foil to speed up the cooking process.
****MICROWAVE HACK: The kind of wizardry that gets potatoes on your table that fast? A little microwave “hack”
*****MAKE AHEAD: The potatoes can be par-boiled up to a day in advance and stored in an airtight container in the refrigerator.
******STORAGE: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
*******SERVING: I had 2 vegan Italian sausages to use so this dish was perfect for 2 people with a little leftover.