Vegan Sausage & Pepper Ragù with Creamy Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan sausage and peppers simmered in zesty tomato sauce served over creamy polenta. Hearty and flavorful Italian-inspired comfort food. Easy weeknight meal that's satisfying despite being plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 vegan Italian sausage links (such as Field Roast), (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 2 medium red bell peppers, (cut into 1-inch chunks)
- 1 medium onion, (roughly chopped)
- 3 garlic cloves, (minced)
- 1 (14 ounce or 400 ml) can tomato sauce
- 1/4 teaspoon red pepper flakes, (or to taste)
- 1/2 teaspoon organic granulated sugar
- 2 tablespoons roughly chopped fresh basil leaves
- Salt and pepper to taste
- 1 cup polenta grits ((quick cooking))
- 2 cups vegetable broth
- 1 cup unsweetened and unflavored non-dairy milk
- Salt to taste
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1467mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 772mg
- Calcium
- 83mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.