Three ways to use Vegan Pepperoni Sausage (Tofu Scramble & Sausage, White Beans & Rice, and Pepperoni Pizza)

Three ways to use Vegan Pepperoni Sausage (Tofu Scramble & Sausage, White Beans & Rice, and Pepperoni Pizza)

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Three meals, using the spicy seitan sausage recipe! Dredge vegan sausage, cut into rounds, in flour and pepper. Fry for three minutes, flip and fry for three more minutes. Place sausage on a plate with paper towels and set aside. Pour out most of the frying oil, but keep just a little for the scramble. Add diced shallots to the skillet and saute. Crumble tofu into the skillet and add tumeric (to taste). Saute for three to five minutes. Add kale and soy sauce, stir, cover and simmer for five to eight minutes. For a little sass, I added homemade vegan sausage. This dish is packed with flavor! Saute shallots and garlic, add a pinch or two of cayenne pepper, bay leafe and beans). Add vegetable broth (enough to cover the beans, then just a bit more) to the pressure cooker. Lock the cover and bring to pressure. Cook at pressure for 20 minutes. Toss the beans, rice, and crumbled or diced vegan sausage together and serve with Sriracha for a little extra zing! Heat a small bit of olive oil and one clove of garlic (minced) in a cast iron skillet, on medium-low heat on the stove. Press pizza dough into the skillet, flip so that both sides are rubbed into the oil and garlic (the garlic will end up pressed into the dough). Add sauce, onion, and mozzarella cheese. Bake for 15 minutes on the lowest rack in the oven. Reduce oven heat to 400 F, remove the skillet from the over to add pepperoni, red pepper flakes, oregano and a bit more mozzarella. Return the skillet to the oven and bake for an additional 15 – 18 minutes. Come back tomorrow for a cookbook review and a giveaway! making the seitan tomorrow night and the tofu scramble for dinner on friday. kids are having a breakfast for dinner (pancakes) so I figure husband and I can have your awesome tofu scramble!

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