This Sizzlin’ Hot VEGAN Italian Sausage Skillet Bake is full of amazing flavor and involves lots of good veggies like potatoes, onion, red pepper, garlic, tomatoes, and kale. And, it’s pretty easy as your skillet full of goodies transfers directly from the stovetop right to your oven. It’s delish – trust me!
Let’s Make This Sizzlin’ Hot Vegan Italian Sausage Skillet Bake!
Start by breaking up your sausage links in an oven-safe skillet. We LOVE the Beyond Meat Hot Italian Sausage Links. Sauté over medium heat for about 3-5 minutes. Don’t worry – it will continue to cook in the oven!
Now, add your chopped onion, red pepper, and minced garlic. Continue to sauté for another 5 minutes, stirring frequently.
Add the diced potatoes, kale, tomatoes, vegetable broth, and Italian seasoning and stir to combine. Cover, transfer to 375°F oven, and bake for 45 minutes.
Remove the skillet from the oven and top with dollops of vegan mozzarella. Return the skillet back to the oven, uncovered, and bake for an additional 15 minutes. I like to broil mine for the last few minutes to get the cheese nice and browned and bubbly!
Vegan Mozzarella!
This vegan mozzarella recipe is super easy! It’s VERY sticky and a little messy to work with so I recommend having a small cup of cold water nearby to dip your finger into.
When you’re ready to top your skillet with cheese, just scoop up small spoonfuls at a time and push the cheese off with your wet finger. Work in small batches until you have covered the skillet with dollops of sticky, gooey vegan mozzarella! It will be worth it! This stuff actually melts and browns and stretches!
Tips for Good Mozzarella:
- Use plain, unflavored, unsweetened soy milk. I usually find this in the cereal or dry goods section at the grocery store – not in the refrigerated section.
- Combine all ingredients in a small saucepan before turning on the burner. Then, turn on the heat to medium. Whisk continually as it will start to thicken after about 3-4 minutes.
- Adjust the salt to your preference.
- Use REFINED coconut oil so that it doesn’t have a coconut flavor.
For More Delicious Recipes:
8-Ingredient Vegan Hot Italian Sausage Pasta
Hungarian Mushroom Soup over Potatoes with Chick’n
Vegan Poutine with Chorizo Chili Gravy
Sizzlin’ Hot Vegan Italian Sausage Skillet Bake
Ingredients
- 1 Package Beyond Meat Hot Italian Sausage (14 ounces) Or, your favorite vegan Italian sausage
- 1 White Onion Diced
- 1 Red Pepper Diced
- 3-4 Russet Potatoes (about 4 cups) Peeled and chopped
- 1 14 ounce Diced Tomatoes With Juices
- 2 Kale Leaves (about 1 cup packed) Stems removed, chopped
- ¾ Cups Vegetable or Vegan Chick'n Broth
- 2 teaspoon Italian Seasoning
- Salt and Pepper to Taste
Cheezy Topping (Or Your Favorite Vegan Mozzarella)
- 1 Cups Plain Soy Milk
- ¼ Cup Tapioca Starch
- 2 tablespoon Refined Coconut Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Apple Cider Vinegar
Instructions
- Preheat oven to 375°F
- Remove the casing from sausage links (if any) and crumble into an oven-safe skillet. Sauté for about 3-5 minutes
- Add the garlic, onion, and red pepper and continue to sauté for another 5 minutes
- Add the potatoes, kale, tomatoes (with juices from can), vegetable broth, and Italian seasoning to the skillet. Stir to combine. Cover and transfer to the oven. Bake for 45 minutes
- To make the vegan mozzarella: Combine all ingredients in a small saucepan. Turn heat to medium. Continually whisk, for about 3-5 minutes, or until mixture becomes thick and stretchy. Remove from heat until ready to use
- After 45 minutes, remove the skillet from the oven. Make sure potatoes are fork-tender. If not, bake for a few more minutes. If potatoes are done, top with homemade mozzarella by pushing off small dollops from a spoon onto skillet ingredients. I like to have a small cup of cold water to dip my finger into as it helps to prevent sticking. It's a little messy but worth it!
- Return the skillet to the oven and bake, uncovered, for another 15 minutes. I like to broil mine for the last few minutes to get a little browning on top.
Dhaakirah
Excellent changed some things around but it was very filling whole family loved it
MN Veg Head
So glad everyone loved it!