A tasty pepper-onion medley with plant-based sausage in a light tomato and wine sauce – delicious in a hoagie or over rice, pasta, polenta, or potatoes.
Sauté the peppers and onions over low-medium heat, about 5-6 minutes. Add a tablespoon of water or vegetable broth as needed to keep from sticking.
Add the garlic and sausage; continue to sauté another 2-3 minutes.
Deglaze the pan by adding the diced tomatoes, wine or broth, and seasonings.
Add the tomato paste and fresh basil.
Serve in a hoagie roll or over rice, pasta, potatoes, or polenta.
Notes
* Feel free to use any colored bell peppers, including poblanos or cubanelles.** I use white cooking wine, but you can use any wine or vegetable broth. Save your vegetable scraps and make Umami Vegetable Broth in your Instant Pot or pressure cooker.*** I make my own Submarine Sandwich Rolls using a blend of white whole wheat flour and no salt.If following a gluten-free diet, substitute mushrooms for sausage and use gluten-free rolls, mashed potatoes, rice, brown rice pasta, or polenta.