TOFURKEY ITALIAN SAUSAGE AND PEAS (stew or sauce – you call it)
Serve as a sausage stew or ladle over mashed potatoes (white or sweet), over rice or your favorite pasta. We marinate the entire dish overnight in the refrigerator for optimal flavor and chew.
Makes approx. 13 cups
2 T. extra virgin olive oil
2 T. light sesame oil
1 lg. green pepper, cored and diced, 1/2 inch squares
1 t. sea salt
14 oz. pkg. Tofurkey Original Italian Sausage, thawed and cut into 1/4 inch thick rounds
2 T. ground fennel seed
1 T. garlic powder
1/4 t. ground allspice
1-2 t. ground rosemary
2 t. Greek dried oregano, crushed finely between fingers to weed out any tiny sticks
4 c. V-8 Vegetable Juice
12 oz. can tomato paste plus 1 can water
1 c. carrot juice
2 t. additional sea salt or to taste
lots of freshly ground black pepper
2 T. vegan yeast
16 oz. bag froz. peas
1/2 t. malic acid (optional)
In large pot, over medium heat, melt oils. Add peppers, onion and salt, then saute till wilted.
Add remaining ingredients, except peas and malic acid, stirring after each addition.
Bring to soft boil, then reduce heat to low, cover and simmer 45 minutes or till herbs and spices soften. Check periodically to be sure it isn’t boiling rapidly. Stir as needed.
Add froz. peas. Stir to submerge and cook till plump. Turn heat off. Cool to room temperature, then pack up in covered containers and refrigerate overnight to marinate the sausage.
Notes: Since we didn’t use much tomato product I found the acidity lacking, so added 1/2 t. malic acid to compensate for the 4 cups V-8 Vegetable juice.
When putting a lid on any sauce that’s going to simmer for a while, occasionally take a peek beneath the lid to make sure it isn’t boiling rapidly. Sauces tend to do that when you’re not looking.