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

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:

  1. 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.
  2. Parboil Potatoes: Scrub and slice the baby red potatoes, then parboil for 5 minutes until halfway cooked. Drain and set aside.
  3. Veggie Medley: Halve or quarter the fresh mushrooms, slice the onions, dice the bell pepper, and cut the vegan sausage into 1-inch pieces.
  4. 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.
  5. 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.

  1. 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.
  2. 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.