Type what you have

Ingredients

• ✓ vegan sausage
• olive oil
• tomato
• celery
• seitan
• vegetable broth
• onion
• green bell pepper
• garlic
• miso paste
• cajun seasoning
• thyme
• oregano
• rice
• parsley

Instructions

1. 1 Drizzle olive oil into a 4-quart slow cooker. Add tomatoes with juice, celery, seitan, sausage, vegetable broth, onion, bell pepper, garlic, miso paste, Cajun seasoning, thyme, and oregano to the slow cooker.
2. 2 Cover slow cooker. Cook on Low for 4 hours. Add rice to the slow cooker. Cover slow cooker. Cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

By Maggie Huffman

Ingredients

• ✓ vegan sausage
• spaghetti squash
• olive oil
• onion
• green bell pepper
• garlic
• mushroom
• tomato sauce
• tomato paste
• water
• italian seasoning
• brown sugar
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
3. 3 Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
4. 4 After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
5. 5 Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.

By Ginger

Ingredients

• ✓ vegan sausage
• vegetable broth
• lentil
• salt
• bay leaf
• olive oil
• red onion
• thyme
• oregano
• salt
• black pepper
• kale
• rotini pasta
• nutritional yeast

Instructions

1. 1 Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
2. 2 As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

By girlandagun

Ingredients

• ✓ vegan sausage
• olive oil
• onion
• garlic
• vegetable broth
• russet potato
• kale
• cayenne pepper
• italian seasoning
• salt
• pepper
• half-and-half

Instructions

1. 1 Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
2. 2 Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
3. 3 Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.

By AleeKat5