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Winter calls out for simple skillet dinners with root vegetables and a little broth to dip fresh bread in. This one fits the bill. I used Fieldroast Italian sausages, but their regular or apple-sage flavors work too.


4 Fieldroast sausage, sliced

1 Tbsp smoked paprika

4 Tbsp vegan butter, divided

1 large onion, roughly chopped

1 large green pepper, chopped

1/2 head green cabbage, roughly chopped

3 carrots, peeled & sliced

8 baby potatoes, quartered

2 Tbsp tomato paste

15 oz can diced tomatoes

1/2 cup water/broth

1 tsp salt

Pepper to taste

1 bay leaf


1. Toss sliced sausage with smoked paprika. In a large skillet over medium heat with 1.5 Tbsp vegan butter, saute sausage until browned, approximately 5 minutes. Remove from skillet, set aside.

2. Add remaining vegan butter to skillet over medium-high heat. Sauté onions, carrot, green pepper, cabbage and potatoes for 7 minutes. Season with salt & pepper.

3. Add tomato paste, tomatoes, water/broth, salt and bay leaf. Return sausage to skillet. Bring to a boil. Cover, lower heat to medium-low and simmer 20 minutes.

4. Return cooked sausage to skillet, stir and continue to cook another 5 minutes.

5. Remove bay leaf. Serve with fresh bread.

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