Sponsored by Tirat Zvi
With Yom Tov in our rearview mirror, it’s time to get back to a normal schedule and normal eating habits. After days of meat and chicken, eating a vegan sausage is just the protein our bodies crave. These sausages are main-dish material without the added heaviness of animal protein — delicious, nutritious, and super versatile and completely parve. Just take your favorite sausage recipe and sub with Tirat’s Zvi’s vegan version, or try any of the awesome recipes from our roundup below! Enjoy!
1. Air-Fried Honey and Mustard Sausages with Potatoes, Peppers and Onions by Jenny Tschiesche
A perfectly delicious combination – the saltiness of sausages combines beautifully with the sweetness of honey and piquancy of mustard. The potatoes, peppers and onions complement these flavors well.
2. Teriyaki Glazed Sausage and Veggie Sandwich by Miriam (Pascal) Cohen
Whenever I serve kielbasa to kids, I tell them it’s a “giant hot dog,” which means they’ll usually eat it. This family-friendly sandwich is seriously a meal in one and is so easy to make!
3. Penne with Tomato Sausage Ragout by Leah Brisman
An easy, hearty Italian style dish perfect for any night of the week.
4. Vegetable Soup with Kale, Apple, and Cabanossi Sausage by Naomi Nachman
5. Vegetarian Sausage, Hash Browns, and Eggs on a Sheet Pan by Sara and Yossi Goldstein
Crispy hash browns are tossed with shredded cheese and delicious bits of vegetarian sausages in this sausage and egg dish. It’s great for those who like something a little more savory to start their day.
6. Spinach, Cheese and (Vegan) Sausage Crustless Quiche by Erin Grunstein
Quick and easy – perfect for breakfast, lunch or dinner!
7. Smoky Maple Sweet Potato Pie by Erin Grunstein
My good friend Sara sent me a delicious sweet potato pie recipe years ago, and this recipe is inspired from there.
8. Guacamole Frank by Chanie Nayman
9. Spicy Roasted Vegetable Cubes by Estee Kafra
I once bought one of those cubed vegetable soup prep kits and made this side dish. If (like me) you don’t live near any huge supermarket that makes these chopped vegetable kits, it only takes a few minutes to actually do it by hand, so put on the music and start cubing! It’s worth the trouble.
10. Microwave Chinese Rice by Beth Hensperger
I can’t call this Chinese Fried Rice, since it is cooked in the microwave and not fried, but consider this a microcooked version of that popular Chinese restaurant menu item. You can take a mix-and-match approach to the ingredients, with an aromatic of some sort (onion, scallion, garlic, shallot), leftover cooked meat, and any vegetables that are quick-cooking and on hand. My favorites in this dish are napa cabbage, spinach, bok choy, mushrooms, celery, zucchini, green peas, water chestnuts, and carrots. Less is more here; choose just a few ingredients to mix with the rice, and all additions should be shredded, finely chopped, finely sliced, or julienned. Your seasoning can be as plain as a splash of soy sauce or fish sauce, or you can get a little fancier with bottled condiments such as toasted sesame oil, or hoisin sauce. You can cook the rice right before making this recipe, but I love to use leftover rice.
