Oh, the joys of discovering new ways to enjoy Tofurkey sausage in your vegan kitchen! Whether you’re craving quick weeknight dinners, comforting meals, or something to spice up your seasonal gatherings, we’ve got you covered. Dive into our roundup of 16 delicious recipes that showcase the versatility and flavor of Tofurkey sausage. Trust us, your taste buds are in for a treat—keep reading to find your next favorite dish!
Spicy Tofurkey Sausage and Peppers Skillet
Evenings like these call for something hearty yet simple, a dish that fills the kitchen with warmth and the air with spice. This skillet meal, with its smoky tofurkey and vibrant peppers, is just the thing to slow down time with.
Ingredients
- a couple of tablespoons of olive oil
- 1 package of spicy tofurkey sausage, sliced into rounds
- 1 large bell pepper, any color, sliced into strips
- 1 medium onion, thinly sliced
- a splash of balsamic vinegar
- a pinch of salt and freshly ground black pepper
- a handful of fresh basil leaves, torn
Instructions
- Heat a large skillet over medium heat and add the olive oil, letting it warm for about a minute until it shimmers slightly.
- Add the sliced tofurkey sausage to the skillet, arranging the pieces in a single layer. Let them cook undisturbed for 3-4 minutes to get a nice sear, then flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly browned.
- Toss in the bell pepper and onion slices, stirring everything together. Cook for about 5 minutes, until the vegetables start to soften but still have a bit of crunch.
- Drizzle the balsamic vinegar over the mixture, followed by a pinch of salt and pepper. Stir well to combine and cook for another 2 minutes, allowing the vinegar to reduce slightly. Tip: The vinegar adds a sweet tanginess that balances the spice of the sausage.
- Remove the skillet from the heat and sprinkle the torn basil leaves over the top. Give it one final gentle stir to incorporate the basil. Tip: Adding the basil off the heat preserves its bright color and fresh flavor.
Zesty and satisfying, this skillet brings together the smokiness of the sausage with the sweetness of the peppers and the sharpness of the vinegar. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the delicious juices.
Tofurkey Sausage and Mushroom Pasta
Venturing into the kitchen tonight feels like a quiet rebellion against the rush of the week. This dish, a cozy embrace of flavors, is my way of slowing down, letting the aroma of tofurkey sausage and earthy mushrooms fill the space between thoughts.
Ingredients
- 8 oz of tofurkey sausage, sliced into half-moons
- 2 cups of cremini mushrooms, sliced
- 3 cloves of garlic, minced
- a splash of olive oil
- a couple of cups of your favorite pasta
- 1/2 cup of vegetable broth
- a handful of fresh parsley, chopped
- a sprinkle of red pepper flakes
- salt, just a pinch
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency later.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the tofurkey sausage and cook until lightly browned, about 3-4 minutes. Tip: Don’t overcrowd the pan; give the sausage space to caramelize.
- Add the sliced mushrooms to the skillet with the sausage. Cook until the mushrooms release their moisture and start to brown, about 5 minutes. Tip: Resist the urge to stir too often; letting them sit develops a deeper flavor.
- Stir in the minced garlic and a sprinkle of red pepper flakes, cooking just until fragrant, about 30 seconds.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes until slightly reduced.
- Drain the pasta and add it to the skillet, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
- Finish with a pinch of salt and the chopped parsley, giving it one final toss.
Basking in the simplicity of this dish, the tender pasta mingles with the savory sausage and mushrooms, each bite a little reminder of how uncomplicated joy can be. Serve it with a side of crusty bread to soak up any lingering sauce, or top with a generous sprinkle of vegan parmesan for an extra layer of umami.
Vegan Tofurkey Sausage Breakfast Burritos
Remembering the quiet mornings when the kitchen feels like a sanctuary, I find myself reaching for ingredients that promise warmth and comfort. Today, it’s about crafting something hearty yet gentle, a dish that carries the essence of dawn in every bite.
Ingredients
- a couple of vegan tofurkey sausages, sliced into thin rounds
- a splash of olive oil
- 1 cup of diced potatoes
- a handful of spinach, roughly chopped
- 1/2 cup of black beans, rinsed and drained
- a pinch of salt and pepper
- 2 large flour tortillas
- a drizzle of maple syrup for that hint of sweetness
Instructions
- Heat a splash of olive oil in a skillet over medium heat, about 350°F, until it shimmers slightly.
- Add the diced potatoes, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a golden crust.
- Flip the potatoes, then add the sliced tofurkey sausages. Cook for another 5 minutes, stirring occasionally.
- Toss in the black beans and spinach, cooking just until the spinach wilts, about 2 minutes. Season with a pinch of salt and pepper.
- Warm the flour tortillas in a dry skillet for about 30 seconds on each side, or until they’re pliable and slightly toasted.
- Divide the filling between the tortillas, drizzle with maple syrup, then fold the sides in and roll up tightly.
Just like that, you’ve got a burrito that’s a tapestry of textures—crispy potatoes, tender sausages, and the slight bite of spinach. The maple syrup ties it all together with a whisper of sweetness, perfect for those mornings when you need a little extra comfort. Try serving it with a side of avocado slices for a creamy contrast.
Tofurkey Sausage and Kale Soup
Just as the evening light fades into a soft glow, there’s something deeply comforting about stirring a pot of soup that promises warmth and nourishment. This Tofurkey Sausage and Kale Soup is a gentle embrace in a bowl, perfect for those moments when you need a little extra care.
Ingredients
- A couple of tablespoons of olive oil
- 1 cup of diced onions
- 2 cloves of garlic, minced
- 1 pound of Tofurkey sausage, sliced into half-moons
- 4 cups of vegetable broth
- A splash of white wine (optional, but lovely)
- 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
- 1 can of white beans, drained and rinsed
- A pinch of red pepper flakes
- Salt and freshly ground black pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onions and garlic, stirring occasionally, until they’re soft and fragrant, about 5 minutes.
- Toss in the Tofurkey sausage slices, letting them brown slightly, which should take about 3 minutes per side.
- Pour in the vegetable broth and white wine, scraping up any browned bits from the bottom of the pot for extra flavor.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add the kale and white beans, stirring until the kale wilts down, about 5 minutes.
- Season with red pepper flakes, salt, and pepper, then let the soup simmer for another 10 minutes to meld the flavors.
Mmm, the soup is hearty with a slight kick from the pepper flakes, and the kale adds a lovely texture that’s both tender and a bit toothsome. Serve it with a slice of crusty bread for dipping, or sprinkle with a little vegan parmesan for an extra layer of flavor.
Grilled Tofurkey Sausage with Mustard Glaze
Breathing in the quiet of the evening, I find myself drawn to the simplicity of grilling, where the flames do most of the work, and the ingredients speak for themselves. Today, it’s about giving a humble tofurkey sausage a moment in the spotlight, with a mustard glaze that clings and caramelizes, offering a balance of tang and sweetness.
Ingredients
- 4 tofurkey sausages
- A generous 1/4 cup of Dijon mustard
- A couple of tablespoons of maple syrup
- A splash of apple cider vinegar
- A pinch of smoked paprika
Instructions
- Preheat your grill to a medium heat, around 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and smoked paprika until smooth. This will be your glaze.
- Place the tofurkey sausages on the grill, turning them occasionally to get even char marks, about 5 minutes total.
- Brush the sausages with the mustard glaze, turning and brushing every couple of minutes, for about 10 minutes, until the glaze is sticky and the sausages are heated through.
- Remove from the grill and let them rest for a couple of minutes before serving. This allows the flavors to meld beautifully.
As you take your first bite, notice how the glaze has formed a slightly crisp exterior, giving way to the tender, savory sausage beneath. Try serving these sliced over a crisp salad or tucked into a soft bun with extra glaze on the side for dipping.
Tofurkey Sausage and Apple Stuffed Acorn Squash
Wandering through the farmer’s market this morning, the acorn squash caught my eye, their deep green shells promising a sweet, nutty canvas for tonight’s dinner. It’s the perfect time to embrace the cozy flavors of fall, blending the savory punch of Tofurkey sausage with the subtle sweetness of apples, all nestled within the tender embrace of roasted squash.
Ingredients
- 2 medium acorn squash, halved and seeds scooped out
- A glug of olive oil, about 2 tablespoons
- A pinch of salt and a crack of black pepper
- 1 Tofurkey sausage, crumbled (about a cup)
- 1 apple, diced (go for something crisp like Honeycrisp)
- A small handful of fresh sage, chopped (about 2 tablespoons)
- A splash of maple syrup, just a tablespoon to sweeten the deal
- A quarter cup of breadcrumbs, for a bit of crunch
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Brush the inside of each squash half with olive oil, then season lightly with salt and pepper. Place them cut-side down on the baking sheet and roast for 25 minutes, until just tender when poked with a fork.
- While the squash roasts, heat a splash of olive oil in a skillet over medium heat. Add the crumbled Tofurkey sausage and cook until lightly browned, about 5 minutes.
- Toss in the diced apple and sage, cooking for another 3 minutes until the apple starts to soften. Tip: If the mixture seems dry, a little more olive oil can help.
- Stir in the maple syrup and breadcrumbs, mixing well to combine everything evenly. Tip: The breadcrumbs should just coat the mixture, not overwhelm it.
- Flip the roasted squash halves over and divide the sausage-apple filling among them, packing it gently into the cavities.
- Return to the oven for another 15 minutes, until the tops are golden and the squash is fork-tender. Tip: For extra browning, broil for the last 2 minutes, watching closely to prevent burning.
The squash turns meltingly soft, its sweetness a quiet backdrop to the savory, spiced filling. Serve each half as a hearty standalone dish, or slice into wedges for a striking side that steals the show.
Vegan Tofurkey Sausage Pizza
On a quiet evening like this, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a Vegan Tofurkey Sausage Pizza. It’s a dish that marries simplicity with heartiness, perfect for those moments when you crave something familiar yet adventurous.
Ingredients
- 1 pre-made pizza crust (because we’re keeping it simple)
- A couple of tablespoons of olive oil, for that golden touch
- Half a cup of tomato sauce, just enough to coat the crust without drowning it
- A sprinkle of garlic powder, because everything’s better with garlic
- A handful of vegan mozzarella shreds, for that gooey goodness
- One cup of sliced Tofurkey sausage, for the star of the show
- A small handful of fresh basil leaves, torn for a burst of freshness
Instructions
- Preheat your oven to 425°F. This ensures your pizza cooks evenly and gets that perfect crisp.
- Lightly brush the pizza crust with olive oil. It’s the secret to a golden, crispy base.
- Spread the tomato sauce evenly over the crust, leaving a small border for the edges. A thin layer is key to avoiding a soggy pizza.
- Sprinkle the garlic powder over the sauce. It’s a small step that adds a big flavor punch.
- Evenly distribute the vegan mozzarella shreds over the sauce. They’ll melt into gooey perfection.
- Arrange the Tofurkey sausage slices on top. They’re hearty and will give your pizza a satisfying bite.
- Bake for 12-15 minutes, or until the cheese is bubbly and the edges are golden. Keep an eye on it to prevent burning.
- Once out of the oven, scatter the torn basil leaves over the top. They add a fresh contrast to the rich flavors.
Every bite of this pizza offers a delightful mix of textures, from the crispy crust to the tender Tofurkey and melty cheese. Serve it with a side of spicy vegan mayo for dipping, and watch it disappear.
Tofurkey Sausage and Lentil Stew
Mornings like these call for something hearty yet simple, a dish that simmers patiently on the stove while the world outside moves at its own pace. Tofurkey sausage and lentil stew is just that—a comforting embrace in a bowl, perfect for when you need a moment to pause and savor.
Ingredients
- a couple of Tofurkey sausages, sliced into rounds
- 1 cup of dried green lentils, rinsed
- a splash of olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- a pinch of smoked paprika
- a handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the sliced Tofurkey sausages and cook until they’re lightly browned, about 5 minutes, stirring occasionally.
- Toss in the diced onion and chopped carrots, cooking until the onion turns translucent, roughly 5 minutes.
- Stir in the minced garlic and a pinch of smoked paprika, cooking for just 30 seconds until fragrant.
- Pour in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 25 minutes, or until the lentils are tender.
- Stir in the chopped parsley right before serving for a fresh burst of flavor.
When the stew is ready, you’ll find the lentils perfectly tender, the sausages richly flavored, and the broth just thick enough to coat a spoon. Serve it with a slice of crusty bread to soak up every last bit, or over a bed of quinoa for an extra protein boost.
Tofurkey Sausage and Spinach Quiche
Just like the quiet moments of early morning, this dish brings comfort without demanding much in return. It’s a simple, hearty quiche that wraps you in warmth, perfect for those days when you need a little extra care.
Ingredients
- a couple of Tofurkey sausages, sliced
- a handful of fresh spinach, roughly chopped
- 4 large eggs
- a splash of milk
- a cup of shredded cheese (your favorite kind)
- a pre-made pie crust
- a pinch of salt and pepper
- a drizzle of olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a drizzle of olive oil in a pan over medium heat, then add the sliced Tofurkey sausages. Cook until they’re lightly browned, about 5 minutes.
- Add the roughly chopped spinach to the pan with the sausages. Cook just until the spinach wilts, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color and nutrients.
- In a bowl, whisk together the eggs, a splash of milk, and a pinch of salt and pepper until well combined.
- Place the pre-made pie crust in a pie dish. Spread the sausage and spinach mixture evenly over the bottom, then sprinkle the shredded cheese on top.
- Pour the egg mixture over the cheese, ensuring it’s evenly distributed. Tip: Gently shake the dish to help the eggs settle into all the nooks and crannies.
- Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown. Tip: Check the quiche at the 30-minute mark to prevent overbaking.
- Let the quiche cool for a few minutes before slicing. This rest time helps the layers set, making it easier to cut.
Perfectly golden on top with a creamy, tender center, this quiche is a delightful contrast of textures. Serve it with a side of fresh fruit for a bright, sweet contrast to the savory flavors.
BBQ Tofurkey Sausage Sandwiches
Reflecting on the quiet hum of the kitchen, there’s something deeply satisfying about crafting a meal that bridges comfort and curiosity. Today, it’s the smoky, savory allure of BBQ Tofurkey Sausage Sandwiches that’s calling my name, a dish that promises both familiarity and a gentle nudge towards the unconventional.
Ingredients
– a couple of Tofurkey sausages
– a splash of olive oil
– 1 cup of your favorite BBQ sauce
– 2 soft hoagie rolls
– a handful of arugula
– a drizzle of vegan mayo
Instructions
1. Heat a splash of olive oil in a skillet over medium heat until it shimmers lightly, about 2 minutes.
2. Add the Tofurkey sausages to the skillet, turning occasionally until they’re evenly browned on all sides, roughly 5 minutes. Tip: Don’t rush the browning; it’s where the flavor deepens.
3. Pour the BBQ sauce over the sausages, reducing the heat to low. Let them simmer in the sauce for about 10 minutes, turning once halfway through. Tip: Keep the lid on to trap the moisture and infuse the sausages with the sauce’s richness.
4. While the sausages simmer, lightly toast the hoagie rolls until they’re just golden, about 3 minutes in a toaster or under the broiler. Tip: Watch closely to avoid over-toasting; you want a slight crunch without dryness.
5. Spread a thin layer of vegan mayo on the bottom half of each roll, then top with a handful of arugula.
6. Place a BBQ-glazed sausage on each prepared roll, spooning over any extra sauce from the skillet.
Zesty and vibrant, these sandwiches offer a delightful contrast between the smoky, tender sausages and the crisp, peppery arugula. Serve them with a side of sweet potato fries or a crisp salad for a meal that’s as satisfying to the palate as it is to the soul.
Tofurkey Sausage and Potato Hash
Evenings like these call for something hearty yet simple, a dish that feels like a warm hug after a long day. Tofurkey sausage and potato hash is just that—a comforting blend of savory and satisfying, perfect for when you need a little solace on your plate.
Ingredients
- a couple of medium potatoes, diced into 1/2-inch pieces
- a splash of olive oil
- one package of tofurkey sausage, sliced into rounds
- a small onion, chopped
- a pinch of salt and pepper
- a sprinkle of smoked paprika
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil.
- Once the oil is shimmering, add the diced potatoes. Spread them out in an even layer and let them cook undisturbed for about 5 minutes to get a nice golden crust.
- Flip the potatoes and add the sliced tofurkey sausage and chopped onion. Cook for another 5 minutes, stirring occasionally.
- Sprinkle in a pinch of salt, pepper, and smoked paprika. Stir everything together and cook for a final 2 minutes to let the flavors meld.
- Tip: If the potatoes are sticking, add just a tad more oil to the pan. Another tip: For extra crispiness, press the hash down with a spatula during the last minute of cooking. And lastly, if you’re not sure about the seasoning, taste a small piece of potato and adjust as needed.
Unassuming yet utterly delicious, this hash boasts a delightful contrast of crispy edges and tender centers. Serve it topped with a fried egg for breakfast, or alongside a crisp green salad for a lighter dinner option.
Vegan Tofurkey Sausage and Bean Chili
Today feels like the perfect day to simmer something hearty and comforting on the stove, a dish that fills the kitchen with warmth and the heart with joy. This Vegan Tofurkey Sausage and Bean Chili is just that—a cozy embrace in a bowl, blending smoky, spicy, and savory notes in every spoonful.
Ingredients
- a couple of tablespoons of olive oil
- one package of vegan tofurkey sausage, sliced into half-moons
- one large onion, diced
- three cloves of garlic, minced
- a splash of vegetable broth
- two cans of kidney beans, drained and rinsed
- one can of diced tomatoes
- a couple of teaspoons of chili powder
- a pinch of cumin
- a dash of smoked paprika
- salt, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the sliced tofurkey sausage and cook until lightly browned, stirring occasionally, for about 5 minutes.
- Toss in the diced onion and minced garlic, sautéing until the onion turns translucent, roughly 4 minutes.
- Pour in the vegetable broth to deglaze the pot, scraping up any browned bits for extra flavor.
- Stir in the kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, and salt, mixing well to combine.
- Bring the chili to a gentle boil, then reduce the heat to low, letting it simmer uncovered for 25 minutes. Stir occasionally to prevent sticking.
- After simmering, check the seasoning and adjust if necessary, then let the chili sit for 5 minutes off the heat to thicken.
Mmm, the chili is wonderfully thick, with the tofurkey sausage adding a satisfying chew amidst the creamy beans and rich tomato base. Serve it over a baked sweet potato or with a side of crusty bread for dipping, and let the flavors meld even more beautifully with each bite.
Tofurkey Sausage and Rice Stuffed Peppers
Evenings like these call for something comforting yet simple, a dish that fills the kitchen with warmth and the heart with nostalgia. Tofurkey sausage and rice stuffed peppers are just that—a humble, hearty meal that brings together the savory depth of sausage with the sweet, tender embrace of bell peppers.
Ingredients
- 4 large bell peppers, any color
- a cup of cooked rice
- a couple of tofurkey sausages, sliced
- a splash of olive oil
- a handful of shredded cheese
- a pinch of salt and pepper
- a teaspoon of garlic powder
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Slice the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the filling.
- In a pan over medium heat, sauté the sliced tofurkey sausages until they’re lightly browned, about 5 minutes, stirring occasionally for even cooking.
- Mix the cooked rice, sautéed sausages, a pinch of salt and pepper, and a teaspoon of garlic powder in a bowl until well combined.
- Stuff each bell pepper with the rice and sausage mixture, packing it gently to fill all the spaces.
- Sprinkle a handful of shredded cheese on top of each stuffed pepper before placing them in the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Let the stuffed peppers sit for 5 minutes after baking; this allows the flavors to meld together beautifully.
Mmm, the peppers emerge from the oven with a slight char, their sweetness intensified, while the filling is a savory, cheesy delight. Serve them atop a bed of greens for a pop of color, or alongside a crisp salad to round out the meal.
Tofurkey Sausage and Sweet Potato Curry
Flickering through the kitchen window, the golden hues of sunset remind me of the warm, comforting colors in today’s dish. It’s a simple yet soulful meal that brings together the earthiness of sweet potatoes and the hearty texture of tofurkey sausage, simmered in a fragrant curry that’s just right for a quiet evening in.
Ingredients
- 1 tbsp olive oil
- 1 tofurkey sausage, sliced into rounds
- 1 medium sweet potato, diced into 1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- a splash of coconut milk
- a couple of cups of vegetable broth
- a handful of spinach
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the tofurkey sausage slices and cook until they’re lightly browned, flipping once, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
- Toss in the onion and garlic, stirring until the onion turns translucent, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic.
- Sprinkle the curry powder over the onion mixture, stirring for 30 seconds to toast the spices and release their aroma.
- Add the sweet potato cubes, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: The sweet potatoes should be tender but not mushy when pierced with a fork.
- Stir in the spinach until just wilted, about 1 minute.
With its creamy texture and a balance of sweet and spicy flavors, this curry pairs wonderfully with a side of fluffy basmati rice or a slice of crusty bread to soak up every last bit of sauce.
Vegan Tofurkey Sausage and Cabbage Stir Fry
Zenfully, the kitchen becomes a sanctuary where simple ingredients transform into a comforting meal. This dish, a humble yet flavorful stir fry, brings together the heartiness of tofurkey sausage and the crisp tenderness of cabbage, creating a symphony of textures and tastes that feel like a warm embrace on a quiet evening.
Ingredients
- A couple of tablespoons of olive oil
- 1 package of tofurkey sausage, sliced into half-moons
- Half a head of green cabbage, thinly sliced
- A splash of soy sauce
- A pinch of red pepper flakes
- 2 cloves of garlic, minced
- A handful of green onions, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil, letting it warm up for about a minute until it shimmers slightly.
- Add the sliced tofurkey sausage to the skillet, cooking for 3-4 minutes until the edges start to brown, stirring occasionally for even cooking.
- Toss in the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant – be careful not to let the garlic burn.
- Increase the heat to medium-high and add the sliced cabbage, stirring to combine with the sausage and garlic. Cook for 5-6 minutes, until the cabbage starts to wilt but still retains a bit of crunch.
- Drizzle the soy sauce over the stir fry, tossing everything together to coat evenly. Cook for another 2 minutes, allowing the flavors to meld.
- Remove from heat and sprinkle with chopped green onions for a fresh, sharp contrast to the savory dish.
Yieldingly, the stir fry presents a delightful contrast between the smoky tofurkey and the sweet, slightly crisp cabbage, with the soy sauce adding a depth of umami. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that’s as nourishing as it is satisfying.
Tofurkey Sausage and Cornbread Casserole
Evenings like these call for something comforting yet simple, a dish that fills the kitchen with warmth and the heart with ease. This tofurkey sausage and cornbread casserole is just that—a humble, hearty meal that brings together the savory and the sweet in every bite.
Ingredients
- 1 package of tofurkey sausage, sliced into half-moons
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 1 cup of milk
- 1/4 cup of vegetable oil
- 1 egg, lightly beaten
- 1 can of corn kernels, drained
- 1/2 cup of shredded cheddar cheese
- A splash of hot sauce
- A couple of green onions, chopped
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Add the milk, vegetable oil, and beaten egg to the dry ingredients, stirring just until combined. Tip: Don’t overmix to keep the cornbread tender.
- Fold in the corn kernels, half of the shredded cheese, and a splash of hot sauce for a little kick.
- Pour the batter into the prepared baking dish and scatter the sliced tofurkey sausage and remaining cheese on top.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the dish halfway through for even baking.
- Let the casserole sit for 5 minutes before sprinkling with chopped green onions. Tip: This resting time helps the layers set beautifully.
Crumbly yet moist, this casserole strikes a delightful balance between the hearty tofurkey and the sweet, fluffy cornbread. Serve it with a side of crisp greens or a dollop of sour cream for an extra layer of flavor.
Conclusion
Looking for a tasty twist on vegan meals? Our roundup of 16 Delicious Tofurkey Sausage Vegan Recipes offers something for everyone, from hearty breakfasts to cozy dinners. We hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!