Go Back
–+ servings
Print Recipe
4.72 from 7 votes

Vegan Sausage and Mushroom Pomodoro

Vegan sausages, mushrooms, garlic and tomatoes served with a super simple tomato sauce over cheesy polenta.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Calories: 595kcal
Author: Lauren Hartmann

Ingredients

Sausage and Mushrooms

  • 2 Tablespoons Olive oil, divided
  • 4 Vegan sausages, sliced (I used Beyond Meat)
  • 6 Cloves Garlic, finely chopped
  • 8 Ounces Baby bella mushrooms, sliced
  • 10 Ounces Grape tomatoes
  • Salt and Pepper to taste

Pomodoro Sauce

Cheesy Polenta

  • 6 Cups Water
  • 2 teaspoons Salt
  • 1 3/4 Cup Yellow cornmeal(coarse), or Polenta
  • 3 Tablespoons Vegan butter, I used Earth Balance
  • 1 Tablespoons Nutritional yeast

Instructions

  • Cook the sausage and mushrooms first. Heat 1 tablespoon of olive oil in a large non-stick skillet on medium high.
  • Add the sliced sausages to the skillet and brown them on each side for 2-3 minutes or until the sausages are nice and brown. Then remove the sausages from the skillet and place in a bowl, set aside.
  • Add the remaining 1 tablespoon of olive oil to the skillet and then add the garlic, mushrooms and grape tomatoes. Saute reducing heat as needed for about 5-7 minutes or until the mushrooms are cooked through and the tomatoes have burst open. Season with a pinch of salt and pepper.
  • Remove the mushrooms, tomatoes and garlic from the skillet and add them to the bowl with the sausages.
  • Now make the sauce, in the same skillet, heat the olive oil on medium. Then add the garlic. Saute for about 2 minutes to start cooking.
  • Then add the tomato sauce, sugar and a pinch of salt and pepper. Stir to combine. Then reduce heat to low, cover and simmer for 5-7 minutes while the polenta cooks. Stirring occasionally. When done, taste and adjust seasoning, turn the heat off, and leave covered until ready to serve.
  • Start the polenta while the sauce simmers. Heat the water and salt in a medium sized sauce pan that has a lid. Heat on high and bring to a boil. Reduce heat to medium high so it is not boiling super strong but still bubbling.
  • Very, very slowly add in the cornmeal, a tiny bit at a time whisking the whole time so it doesn't clump together. Once all the cornmeal has been incorporated, reduce heat to low, cover and cook, whisking occasionally for 10-15 minutes or until the polenta is cooked through and nice and thick.
  • Add the vegan butter and nutrional yeast. Whisk to combine. Turn off the heat.
  • Add the sausages, mushrooms, tomatoes and garlic to the pomodoro sauce. Stir to combine. Then serve a bowl of polenta with the sauce over the top!

Nutrition

Calories: 595kcal | Carbohydrates: 64g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Sodium: 1691mg | Potassium: 714mg | Fiber: 9g | Sugar: 7g | Vitamin A: 991IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 5mg