Sausage Bake was a staple casserole dinner in my household when I was a kid. We must have had it once a week for a good few years, most likely because it was cheap and convenient for my mom to prep ahead and put in the oven on time bake.
During our middle school and high school years, my brother and I had sports practices and back to school nights and club meetings and god knows what else, and my mom was our chauffeur to all of these activities (lucky her!). Yet even with our crazy schedules, she was able to have dinner hot and ready when we all got home – what a superwoman, right? Yes, a superwoman that mastered the art of the oven time bake.
I didn’t get it quite as good as mom’s but it’s pretty close. Next time I’d bake it for longer to get a more crispy top and edges. This recipe a vegan version of the sausage bake in my memories (also slightly adapted from a non-vegan recipe by Well Plated)
2 Tbsp olive oil
4 vegan sausages (I used Tofurky Italian flavored), sliced
1 cup frozen mixed bell peppers, sliced
1/2 large yellow onion, diced
2 cloves garlic, minced
1 1/2 cup instant brown rice (or 90 second rice)
1 tsp Italian seasoning
salt and pepper
Pinch crushed red pepper flakes
1 cup vegetable stock
1 can diced tomatoes
Preheat oven to 350 degrees. In an oven-safe skillet over medium heat, add olive oil, sausage slices, frozen pepper slices, onion, and garlic to the pan and cook until peppers are defrosted and onion is softened. Add rice, Italian seasoning, salt and pepper, and red pepper flakes and stir until fragrant. Add vegetable stock and canned tomatoes and reduce heat to low. Cover and let simmer for about 10 minutes or until most of the liquid is absorbed. Place skillet in the oven for 10-15 minutes to crisp up the top of the casserole. Serve immediately.