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Updated February 23, 2016
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Cookbook

American Vegan Kitchen

Published by Vegan Heritage Press

This homestyle favorite, made with potatoes, onions, peppers, and vegan sausage, makes a hearty brunch or dinner.

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealbreakfast, brunch

Taste and Textureherby, meaty, savory

Ingredients

  • 8 ounces small red potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • ½ medium onion, chopped
  • ½ red or green bell pepper, chopped
  • 6 ounces store-bought vegan sausage links, cut into ¼-inch slices
  • 1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch dice
  • 6 ounces Swiss chard, stemmed and chopped
  • 2 cloves garlic, minced
  • 1 cup sliced cremini mushrooms
  • 3 tablespoons nutritional yeast
  • Juice of ½ lemon
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • Pinch ground cayenne

Instructions

Steam the potatoes over a pot of boiling water until fork tender, 12 to 15 minutes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the potatoes and cook 6 to 8minutes, until they begin to turn to brown. Reduce the heat to medium if the potatoes get too dark, then transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook for 2 minutes. Add the pepper and sausage and cook 2 minutes, or until the pepper starts to soften and the sausage begins to brown.

Add the tofu, chard, garlic, and mushrooms. Cook, stirring, for 5 minutes, or until the tofu begins to turn golden.

Add the yeast, lemon juice, herbs, salt, and cayenne. Cook for 5 minutes to allow the flavors to blend. If the mixture is dry, add a splash of water. Add the reserved potatoes to the tofu mixture and cook another 5 minutes. Serve immediately

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