We’ve been eating lots of vegetable medley lately, which is simply a mix of vegetables lightly sauted. This was the first one we made, which included vegan sausage and some oil. It was superb. Then I challenged my husband & I to make it without oil and the vegan sausage, the next post will show you the beautiful dish we created a few days later meeting and exceeding our challenge.
1 cup water
Fresh Cracked Black Pepper to taste (optional)
1/2 large onion, chopped
4 kale leaves, stems removed and chopped
1 large tomato, chopped
2 links vegan sausage, chopped, – Field Roast Smoked Apple Sage
9oz Polenta, large cubed – Food Merchants Organic Traditional Polenta
parsley, chopped, handful
Optional: add Italian seasoning, or seasoning of choice if omitting the vegan sausage (it has enough flavor so we don’t need to add it). Omitting the vegan sausage will also make this a gluten free dish.
In a large pan mix water & pepper.
Place on stove, turn burner on to med-high heat.
Add onion and saute for approx 1-2 min, or until it starts to get slightly soft.
Add water as needed, always having a small amount of water in the pan as not to burn the ingredients.
Add tomato and bring heat down to medium. Cook approx 5-8 min, or until the tomato starts to break down.
Add kale & parsely, cook until the kale gets slightly soft, approx 1-2 min.
Be sure not add any more water at this point, there should be a small amount in the pan, it will get absorbed in the next step.
Add polenta and vegan sausage. Continuously stir and cook until the ingredients until the sausage is hot, approx 3 min.
Serve hot & Enjoy!
As always, salt before eating if necessary, and use only enough to bring out the flavor for you. Cooking with salt lessens the flavor but the sodium levels stay high.