Italian-style vegan sausage, onions and bell peppers are simmered in zesty tomato sauce to make this easy and flavorful ragù. Serve over creamy polenta for a comforting meal that's easy enough for a weeknight!
- 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
- ¼ teaspoon red pepper flakes, or to taste
- ½ 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
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Place a large nonstick skillet over medium heat. Give it a minute to heat up, then add the sausage.
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Cook the sausage links for about 5 minutes, turning occasionally, until browned. Remove them from the skillet and transfer them to a plate.
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Coat the bottom of the skillet with the olive oil and raise the heat to medium-high. Add the peppers and onion.
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Cook the veggies, stirring frequently, until they begin to tenderize and brown, about 5 minutes.
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Add the garlic to the skillet and cook everything for about 1 minute more, until very fragrant.
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Return the sausage to the skillet and stir in the tomato sauce, red pepper flakes, and sugar. Bring the sauce to a simmer and let it cook for about 10 minutes, until thickened slightly, stirring occasionally.
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While the ragù simmers, make the polenta. Combine the polenta, broth and milk in a medium saucepan, then place it over medium heat.
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Bring the liquid to a simmer, lower the heat, and allow the polenta to cook until thick and creamy, about 10 minutes. You can add more broth or milk if it becomes too thick while simmering.
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Remove the ragù and polenta from heat when each is finished cooking. Season the ragù with salt and pepper to taste, and stir in the basil. Season the polenta with salt to taste.
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Divide the polenta into bowls and top with the ragù. Serve.
Recipe adapted from Martha Stewart's Sausage and Pepper Ragu Over Polenta.