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:
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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.
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