Former professional baker specializing in vegan and gluten free recipe development. Current eater, baker and blogger in Calgary, AB.

Potatoes with Red Peppers and Vegan Sausage on Couscous and Smlove Pie (Recipe)

Potatoes with Red Peppers and Vegan Sausage on Couscous and Smlove Pie (Recipe)

Another day off means another day of cooking and baking. So, that's pretty great. For dinner, I made sweet potatoes with red peppers and sausages on couscous. I got the sausage recipe from the cookbook Vegan Brunch but wanted to turn it into something more.

Firstly, here's the recipe for Italian sausages. 

They are so good, and freeze well, so make lots!

Italian Feast Sausages

Makes 4 big sausages

½ cup cooked navy beans, rinsed

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

2 cloves of garlic, grated (with a microplane, or very finely minced)

1¼ cups vital wheat gluten

¼ cup nutritional yeast

2 tespoons fennel seeds, crushed

1 teaspoon red pepper flakes

1 teaspoon sweet paprika

1 teaspoon dried oregano

several dashes of black pepper

Before mixing your ingredients, get your steaming apparatus ready and bring the water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tinfoil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into four even parts. Place one part of dough into tinfoil and shape into about a 5-inch log. Wrap dough in tinfoil, like a Tootsie Roll. Don't worry too much about shaping it; it will snap into shape while it's steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That's it! You can unwrap and enjoy immediately or refrigerate until ready to use. I like them sliced and sauteed in olive oil for a few minutes or grilled whole and then sliced.

I used these sausages to create the following dish. :)

Potatoes with Sausages and Red Peppers on Couscous

Serves 6-8

1 sweet potato, peeled and cut into cubes

4 small potatoes, cut into cubes

1 tbsp olive oil

1 large onion, chopped

3 cloves of garlic, minced

3 vegan italian sausages, cut into bite size pieces

1 large red bell pepper, chopped

1 cup salsa

½ tsp cumin

1 tsp paprika

1½ cup water

1 cup couscous

Bring a small pot of water to a boil. Once boiling add the potatoes. Boil for 10 minutes. drain, and set aside.

While the potatoes are boiling, prepare the sweet potato. Wash the sweet potato and puncture several times. Microwave on high for 4-6 minutes, turn over and microwave again for 4 minutes. Take it out, peel it and cut it into bite sized pieces.

In a large frying pan, heat the oil over a small high heat.

Add the onion, garlic, sausages, peppers, paprika and cumin and cook until tender.

Lower the heat to small, add the sweet potatoes, potatoes, salsa, and cook for another 5 minutes.

While this is cooking, prepare the couscous: boil 1.5 cups of water, remove from heat, add couscous, stir and cover for 5 minutes.

Plate the two together and serve. :D

This was something GREAT. Really, you should make it ASAP. For dessert I made a Smlove Pie, a recipe from a great cookbook named Veganomicon (the same author as Vegan Brunch - my favourite). This was a lot easier to make then I had initially expected. I altered the pie somewhat and it turned out great with my variations. Here's the recipe.

For mine, I used vacuum packed silken tofu and it worked fine. I made a chocolate crust instead of a graham cracker crust because I happened to have chocolate crumbs on hand. Instead of using hazelnut liqueur, I used soy milk with instant coffee mixed in it, which gave the pie a chocolate mocha taste instead. THIS PIE IS AMAZING.

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