- 1 pack plant-based sausages, sliced on the round. Try these from Bean Supreme
- 3 tbs olive oil
- 500g baby potatoes, quartered
- 500g red capsicum, seeded and chopped into 2cm chunks
- 1 large red onion, peeled and chopped into 2cm chunks
- 400g tin no added salt chopped tomatoes
- 1 tablespoon smoky paprika
- Pinch chilli flakes
- ¼ bunch parsley leaves and stalks, finely chopped
- Black pepper to taste
Skillet sausages with smokey tomato sauce
Serves: 5
Prep: 10
Cook: 35
Ingredients
Method
Step 1
Heat a large frypan or skillet on medium to high heat, add 2 tablespoons olive oil and the plant-based sausage slices. Cook 2-3 minutes, turning frequently, then transfer to a plate.Step 2
Add potatoes, cut side down, and cook for 5 minutes until browned, then flip and cook a further 5 minutes. Transfer to plate with sausages.Step 3
Add remaining olive oil to pan, followed by capsicum and onion and cook 3-4 minutes.Step 4
Add sausages and potatoes back to the pan or skillet, and add chopped tomatoes, smoky paprika, pinch of chilli, parsley and 1/3 cup water. Cover pan with lid and simmer for 10 minutes. Potatoes should be tender at this point.Step 5
Remove lid, cook a further 5 minutes to reduce the liquid slightly.Step 6
Season to taste and serve with ciabatta and a crunchy side salad.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly