I feel if you decided to try a plant-based diet, you shouldn’t miss out on foods that you love. The world of alternative meats has improved ten-folds over the years. I make it a mission to re-create dishes that I would eat back in the day and make them meatless. This dish is special because I used my father’s recipe and adapted it to be vegan-friendly. I have stated this before about mock meats, they are easier to cook because there is nothing raw. You are basically heating the Tofurky up, it’s a time saver. Get ready to make a healthy and easy meal.
4 Golden potatoes
½ of Sweet Onion
3 peppers (I like to eat the rainbow: Red, Yellow, & Orange)
1 package of Tofurky Italian Sausage
1 Tbsp. Canola Oil
1 Tbsp. Olive Oil
½ Tbsp. Italian seasoning
1 tsp. Salt
1 tsp. Pepper
½ cup of White Wine
French bread optional (I like to eat it like a sandwich)
- Rinse the potatoes and cut them into quarters.
- Get a mixing bowl and put the potatoes in with salt, pepper, and Italian seasoning. Toss the mixture together.
- Put potatoes into a skillet and cook them until they have some brown showing.
- While the potatoes are cooking, cut the peppers and onion into strips.
- Place Canola Oil in a pan and let it heat for a couple of minutes. Then place peppers and onions in and sauté until they are tender.
- Preheat the oven to 350
- Remove peppers and onions and set aside. Cook the Tofurky for 5-7 minutes.
- In a baking dish, pour white wine and cover the bottom of the dish. I usually cut the sausage into bite size pieces and then put them in the baking dish. Add everything into the baking dish.
- Place in oven for 20 minutes.
- Either make it into a sandwich with French bread or eat it as is.
The Italian sausage does have a kick to it, so if you don’t want spicy, try buying the plain version of Tofurkey. This dish does have a lot of stages, but it is worth the hard labor. I would recommend making this meal, and inviting some people over because it yields a lot for just a couple of people. It might be a good dish to show people who are on the fence of a plant-based diet, that meatless dishes can taste good. What other meals have you adapted to making it more plant-based friendly?