It’s Friday night after my first week back to work after two weeks of being out of the office, and that means your home girl was not cooking anything complicated tonight! I feel like I claim that we have “busy” work weeks all the time (maybe they have become the norm, not the exception), but this week was actually really busy, I promise. Early starts + after-work obligations for hubby and long days catching up at work for me meant very little respite in the evenings for either of us. Needless to say, we were beat.
What better way to cap off a stressful five days of work than with a stress-free, quick and easy, Friday night dinner? The two things I miss most about not eating meat (purely nostalgia- and taste buds- wise, no logic or reason at play here) are 1) cheesesteaks and 2) sausage & pepper sandwiches. Funnily enough, I fulfilled both of those cravings during this past week. I had an amazing vegan cheesesteak in Nashville while roadtripping with a friend last week – side note, if you’re ever in Nashville, please stop by the Wild Cow Restaurant because it’s bomb. And thankfully, most veggie sausages are pretty spot on and are easily available in most grocery stores so it wasn’t to hard to fulfill this craving.
Here’s the long and short of it: do yourself a favor and get a package of Lightlife Italian Smart ‘Sausages’ for when you need a quick and easy go-to “I’m too tired to cook but too poor to get take out again” Friday night meal. And save yourself some sodium and fat while you’re at it!
2-3 large veggie sausages (I used Lightlife Italian Smart ‘Sausages’)
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow onion
1 garlic clove
pita bread (optional, to serve)
Slice peppers and onions into thin slices, and mince garlic clove. Heat up 2 Tbsp olive oil in a large skillet over medium high heat. Add onions, peppers, and garlic, and sprinkle with salt and pepper. Saute for about 5-6 minutes or until peppers are soft and the onion is starting to brown. Add sliced sausages and cook for another 2-3 minutes or until sausage starts to brown on the edges. Stir less frequently to allow sausages to crisp up a little bit. Serve on a roll or in a pita pocket (or with pinwheel pita corners apparently!) as you wish.