► Makes 4 to 6 Servings

2 tablespoons (30 ml) olive oil

1 pound (454 g) fingerling potatoes, cut into ½-inch (1.3 cm) dice

½ of a Smoky Vegan Sausage (store bought), cut into ½-inch (1.3 cm) dice

½ cup (75 g) diced red or yellow bell pepper

¾ cup (75 g) small cauliflower florets

1½ cups (132 g) Brussels sprouts, thinly sliced

½ to 1 cup (120 to 235 ml) vegetable broth, as needed

⅔ cup (107 g) chopped shallot

1 cup (70 g) chopped mushrooms (any kind)

1 teaspoon fine sea salt

½ teaspoon ground black pepper

2 cloves garlic, minced

1 tablespoon (15 ml) fresh lemon juice, optional

2 tablespoons (6 g) minced fresh chives

1 tablespoon (2 g) minced fresh thyme

 

Heat the oil in a large skillet over medium heat. Add the potatoes and cook for 10 to 12 minutes, stirring occasionally, until browned. Add the sausage and cook for 5 to 7 minutes until browned. Add the bell pepper, cauliflower, and Brussels sprouts. Cook for 4 to 6 minutes until the vegetables are bright and just tender. Add a splash of broth if the vegetables are sticking and continue to do so, if needed. Add the shallot, mushrooms, salt, and pepper. Cook for 3 minutes until the shallot are cooked. Turn off the heat. Stir in the garlic, lemon juice, and fresh herbs. Taste and adjust the seasonings.

 

Recipe Notes

 

Store-bought vegan sausage can be substituted for the homemade, if desired. For a potentially gluten-free dish, the sausage can also be omitted.