Vegan Sausage & Peppers with Polenta

By blum099

This dish I whipped up recently uses Trader Joe’s soy chorizo, although any vegan sausage or soy ground
would be fine. If you’d like to avoid soy altogether, try a sturdy legume like chickpeas, black-eyed peas or
adzuki beans. The soupy-stew is a tad spicy, but is nicely balanced with the sweet potato and corn. It is
deliciously paired with crispy pan-fried polenta, full of flavour and surprisingly light

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 1/2 cups diced peppers (I used green,
• yellow and orange)
• 1 1/2 cups mushrooms, chopped
• 1 small sweet potato, peeled and diced
• 1 can of corn, roasted at 375C for 20
• minutes (optional)
• 1 package soy chorizo or veggie sausage of
• choice
• 1 can whole tomatoes (crushed by hand)
• 1 Tbsp cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Green onions for garnish
• 1 tube of polenta, sliced into 1 inch rounds

Preparation

Step 1

1. Preheat your oven to 375C and
roast the drained corn for about 20
minutes, stirring once or twice, until
the kernels have some colour.
2. In a large skillet, saute onions in
olive oil for five minutes. Add
peppers, mushrooms and sweet
potato, along with your spice mix,
salt and pepper and saute for another
five to seven minutes. Now add the
whole tomatoes. Add soy chorizo or
protein of choice, cover and bring to
a bubble. Reduce heat and simmer on
medium low until the sweet potato is
tender. If you are using corn, add it
in the last five minutes.
3. While that simmers, pan-fry the
polenta medallions in a bit of olive
oil for four to five minutes per side,
until crispy. It will stick a bit when
trying to flip. Set aside.
4. In a bowl, ladle out a portion of the
chorizo-pepper stew, place a couple
of polenta rounds on top and garnish
with a generous amount of fresh
green onions.