Vegan Sausage with Zucchini
|Zucchini||1 1⁄2 Pound (3 Medium Sized, About 8 Inch Each)|
|Sea salt||To Taste|
|Olive oil||1 Tablespoon, divided|
|Bulk meatless sausage||3⁄4 Pound|
|Cooked brown rice||2 Cup (32 tbs)|
|Rice/Soy parmesan cheese||1⁄4 Cup (4 tbs)|
Slice the zucchini in half lengthwise and then cut into 1/4 inch "half moons."
Over medium high heat, warm half of the oil until it is shimmering but not smoking. Add the zucchini and brown on each side.
While the zucchini is cooking, cut the onion into 1/4 by 1 inch pieces, crumble the sausage and dice the tomatoes.
When the zucchini is nicely browned on both sides, remove from the pan.
Add the rest of the oil and saute the onion for 3-4 minutes. When it is translucent, add the crumbled sausage. Saute until the sausage is browned, breaking it into bits as you stir. Add the tomatoes and cook for 5-7 minutes. Return the zucchini to the pan and cook for 5 more minutes, or until everything is warm. Turn off the heat and allow it to sit for 5-10 minutes.
Serve over cooked brown rice and top with rice or soy Parmesan "cheese."
Serving size: Complete recipe
Calories 1552 Calories from Fat 398
% Daily Value*
Total Fat 45 g69.1%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2661.9 mg110.9%
Total Carbohydrates 216 g71.9%
Dietary Fiber 39.4 g157.5%
Sugars 34.6 g
Protein 90 g181%
Vitamin A 109.2% Vitamin C 313.8%
Calcium 25.9% Iron 369.7%
*Based on a 2000 Calorie diet