Vegan Sausage and Vegetable Saute with Creamy Polenta
A vibrant plant-based skillet featuring seasoned vegan sausage, zucchini, bell peppers, and cherry tomatoes brightened with fresh chimichurri sauce. The vegetables are sautéed until tender with caramelized edges, then tossed with aromatic chimichurri made from cilantro, parsley, garlic, and red wine vinegar. Served over creamy polenta enriched with butter, this colorful dish makes an excellent weeknight dinner or casual entertaining option. The chimichurri adds a fresh, herbaceous punch that the earthy vegetables and hearty sausage.
Ingredients
- ⅓ cup cilantro leaves, chopped
- ¼ cup parsley, chopped
- 2 cloves garlic
- 1 clove shallots, chopped
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon red wine vinegar
- 2 teaspoons lime juice
- ½ teaspoon salt
- ⅓ cup cooking oil
- 1 pound zucchini, cubed
- 1 red bell pepper, diced
- 1 cup cherry or grape tomatoes, halved
- 1 tablespoon cooking oil
- 16 ounces vegan sausagefinely chopped firm tofu or soyrizo1:1vegetarianveganadds soy
for plant-based protein
- 2 cups water
- 1 cup milk
- ½ cup polenta, not instant
- 2 tablespoons butter
Instructions
- 1
Combine water, milk, and salt in a saucepan over medium-high heat and bring to a boil, watching carefully to prevent spillover
- 2
Add polenta while whisking to prevent lumps, then reduce heat to low simmer
- 3
Cook polenta, stirring occasionally, until thick and creamy
- 4
Heat skillet or wok over medium-high heat and add oil
- 5
Add zucchini, bell peppers, and tomatoes and saute until vegetables are tender and tomatoes start to blacken in spots
- 6
Add vegan sausage and continue cooking, breaking apart with spoon until warmed through and starting to brown
- 7
Remove pan from heat and stir in chimichurri sauce
- 8
Stir butter into finished polenta and taste for seasoning
- 9
Serve chimichurri saute over polenta
Tips
Make chimichurri ahead of time - combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt and oil, then let flavors meld for at least 30 minutes
Keep polenta moving with occasional stirring to prevent sticking and ensure even cooking throughout the 20-25 minute process
Don't overcrowd the skillet when sautéing vegetables - use high heat and work in batches if needed for proper caramelization
Good to Know
Refrigerate leftovers for up to 3 days. Store polenta and saute separately to maintain textures.
Chimichurri can be made 1 day ahead. Polenta and vegetables are best served fresh.
Serve immediately while polenta is creamy and vegetables are warm. Garnish with extra chimichurri if desired.
Common Mistakes
Watch milk carefully when boiling to prevent spillover - reduce heat if it starts to foam up
Don't skip whisking when adding polenta to prevent lumps from forming
Substitutions
Dairy-Free Swaps
Vegan Options
for plant-based protein
FAQ
Can I make this dairy-free?
Yes, substitute water for milk and use vegan butter or olive oil instead of butter. The dish will still be creamy and flavorful.
What if I don't have vegan sausage?
Use finely chopped firm tofu, soyrizo, or even mushrooms seasoned with fennel and garlic for similar heartiness and texture.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Keep polenta and vegetable mixture separate to maintain best texture when reheating.