When a dish disappears faster than you can say 'there's leftovers,' you know you've got something special.
I've made this recipe at least thirty times in the past year, and I'm not exaggerating when I say it never survives longer than ten minutes after hitting the table.
Friends who claim they're 'not really into vegan food' suddenly become very interested in the pan. My neighbor once asked if I was running a restaurant out of my kitchen.
The secret? It's absurdly simple, uses one pan, and tastes like the kind of comfort food that makes you forget you're eating plants.
The magic happens when you get a good sear on quality vegan sausages, let the peppers and onions caramelize until they're sweet and jammy, and tie it all together with garlic and a splash of balsamic.
That's it. No complicated techniques, no hard-to-find ingredients, just straightforward cooking that delivers massive flavor.
Ingredients
- 4 vegan Italian sausages (I use Field Roast or Beyond, but any brand works)
- 3 bell peppers (mix of colors, sliced into strips)
- 1 large red onion (sliced)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for serving (optional but recommended)
Instructions
1. Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add the sausages whole and cook for about 8 minutes, turning occasionally, until they're browned on all sides. Remove from pan and set aside.
2. In the same pan (don't clean it, that's where the flavor lives), add the sliced peppers and onions. Cook for about 10 minutes, stirring occasionally, until they start to soften and get some color.
3. Add the minced garlic, oregano, and red pepper flakes if using. Cook for another minute until fragrant. Season with salt and pepper.
4. Slice the sausages into bite-sized pieces and return them to the pan with the vegetables. Pour in the balsamic vinegar and toss everything together. Cook for another 3-4 minutes until the sausages are heated through and the balsamic has reduced slightly.
5. Taste and adjust seasoning. Tear some fresh basil over the top if you have it. Serve immediately over pasta, rice, crusty bread, or just eat it straight from the pan like I do when nobody's watching.
Tips and variations
The key to this recipe is not crowding the pan. If your skillet isn't big enough, cook the sausages first, then do the vegetables in batches. You want them to caramelize, not steam.
Try different sausage flavors. The spicy Italian ones are incredible here. I've also done this with apple sage sausages in the fall and it was a completely different vibe, equally delicious.
Add a splash of white wine instead of balsamic for a lighter, more acidic finish. Or throw in some cherry tomatoes in the last few minutes of cooking. They'll burst and create this amazing sauce.
This reheats surprisingly well, though as I mentioned, leftovers are rare in my house. If you do have any, they're great stuffed into a sandwich the next day.
