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Sizzlin' Hot Italian Sausage Skillet with Wooden Spoon

Sizzlin' Hot Vegan Italian Sausage Skillet Bake

Allison Mulcahy
This easy Vegan Italian Sausage Skillet Bake is loaded with flavor and lots of veggies like potatoes, kale, onions, garlic, red pepper, and tomatoes! Plus, it's topped with a homemade vegan mozzarella cheese that actually melts, browns, and stretches!!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Vegan
Servings 6 People
Calories 308 kcal

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.

Nutrition

Calories: 308kcalCarbohydrates: 33gProtein: 16gFat: 14gSaturated Fat: 8gSodium: 750mgPotassium: 798mgFiber: 5gSugar: 3gVitamin A: 2616IUVitamin C: 56mgCalcium: 149mgIron: 4mg
Tried this recipe?Tag me @mnveghead