Vegan Crock-Pot Sausage and Peppers

by Brian Patton

This is one of those dishes that appeared at every family gathering I can remember. So it was finally time to make a vegan sausage and peppers, and it did not disappoint. Perfect for a large gathering, I may just get me a crock pot of my own..had to borrow this one from my mom.

Serves 10-12

12 Beyond Sausage Links, (sweet or hot italian or a combo), thawed
2 teaspoons oil
2 medium bell peppers, sliced
1 medium onion, sliced
28oz jar your favorite pasta sauce
½ teaspoon dried oregano
Salt and pepper to taste
Crusty rolls
Parmesan to taste

In a wide skillet add oil, and heat to medium high. In batches, if necessary, brown the sausage on one side, then flip and brown on the other side, 1-2 minutes per side. These will not be fully cooked at this point. Set aside to cool.

To a crock pot, add peppers, onion, tomato sauce, and oregano. Swish a ½ cup water around the jar to get all of the sauce from the sides, and add it to the pot as well.

When sausages are cool enough to handle, cut into chunks, and add to the pot. Stir everything together and set the pot to high and cook 4-5 hours.

Season with salt and pepper to taste. Serve on rolls, top with parmesan.

Not all food is photogenic...especially after you accidentally take a bite before you take the picture...whoops.