We have a local Polish store where they make their own sausages, smoke their meat themselves and have the most incredible multigrain bread. That’s where I stocked up on the sausage for this dinner. I also added bell pepper, mushrooms, onions, garlic, and herbs. After testing out this recipe a few times, I am finally posting it for all of you. It’s the perfect dinner with lots of hearty autumn flavors.
Indulge your senses with this sensational Vegan Fried Potatoes and Onions/Peppers with Smoked Sausage recipe. A symphony of flavors and textures, this plant-based dish brings together hearty red potatoes, savory vegan smoked sausage, and an array of fresh vegetables, all roasted to perfection. Whether you’re a committed vegan or simply exploring plant-based options, this dish is a surefire crowd-pleaser.
Begin the culinary journey with 2 lbs of baby red potatoes, sliced into 1 – 1½ inch pieces, accompanied by the natural sweetness of 1 thickly sliced onion and the vibrant hues of a diced red bell pepper. Elevate the dish with 8 oz of vegan smoked sausage, cut into 1-inch pieces, and 8 oz of fresh mushrooms, halved or quartered. The medley is seasoned with 1/4 cup of olive oil, 4 finely minced garlic cloves, 1 teaspoon of fresh thyme, and a tablespoon of a tantalizing spice/dry herbs blend. Enhance the taste with salt and ground black pepper, and finish with a flourish of minced fresh herbs such as parsley, thyme, chives, and dill.
Make Ahead Magic:
The culinary journey allows for a thoughtful make-ahead approach. Prep all ingredients without arranging them on the baking sheet, store in the refrigerator for up to 2 days. When the moment to savor this culinary creation arrives, preheat the oven with the rimmed baking sheet inside, seamlessly proceeding with the remaining steps for a culinary masterpiece that transcends expectations.
Conclusion:
In conclusion, captivate your taste buds with this Vegan Fried Potatoes and Onions/Peppers with Smoked Sausage. It stands as a culinary masterpiece, marrying wholesome ingredients and robust flavors in a plant-based symphony. Perfect for gatherings or a cozy dinner, this dish is a testament to the versatility and delectability of plant-based cuisine, proving that indulgence need not compromise your commitment to a vegan lifestyle.
Vegan Fried Potatoes and Onions/Peppers with Smoked Sausage
![](https://i0.wp.com/plantbasedandveganism.com/wp-content/uploads/2024/01/image-229.png?resize=720%2C678&ssl=1)
Indulge your senses with this sensational Vegan Fried Potatoes and Onions/Peppers with Smoked Sausage recipe. A symphony of flavors and textures, this plant-based dish brings together hearty red potatoes, savory vegan smoked sausage, and an array of fresh vegetables, all roasted to perfection. Whether you’re a committed vegan or simply exploring plant-based options, this dish is a surefire crowd-pleaser.
Ingredients:
- 2 lbs baby red potatoes, sliced into 1 – 1½ inch pieces
- 1 onion, thickly sliced into half circles
- 1 red bell pepper, diced into 1-inch pieces
- 8 oz vegan smoked sausage or kielbasa, cut into 1-inch pieces
- 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
- 1/4 cup olive oil
- 4 garlic cloves, finely minced
- 1 teaspoon fresh thyme
- 1 Tablespoon spice/dry herbs blend
- Salt and ground black pepper, to taste
- Fresh herbs, minced (parsley, thyme, chives, dill, etc.)
Instructions:
Preparation:
- Preheat and Prep: Set the oven to a sizzling 475 degrees Fahrenheit. Place a roomy rimmed baking sheet inside to heat while you assemble the ingredients.
- Parboil Potatoes: Scrub and slice the baby red potatoes, then parboil for 5 minutes until halfway cooked. Drain and set aside.
- Veggie Medley: Halve or quarter the fresh mushrooms, slice the onions, dice the bell pepper, and cut the vegan sausage into 1-inch pieces.
- Herb-Infused Mix: In a large bowl, blend the onion, bell pepper, mushrooms, vegan sausage, olive oil, minced garlic, fresh thyme, salt, pepper, and the tantalizing dry herb blend.
- Toss and Ready: Combine the parboiled potatoes with the veggie mix, ensuring an even coating of flavors.
Roasting: 6. Hot Sheet Shuffle: Retrieve the preheated baking sheet from the oven and swiftly spread the potato-veggie amalgamation in a single layer.
- Golden Bliss: Roast uncovered for 20-30 minutes until the vegetables attain a golden hue, turning them halfway through. For an extra burst of flavor, broil during the last few minutes until a delightful char develops.
- Herb Finale: Sprinkle with an array of fresh herbs—parsley, thyme, chives, dill—elevating the dish with a burst of aromatic freshness.
Notes
You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.