Cook the rice according to instructions and prepare your best cutter for some chopping.
Chop each sausage along its length into 1/4 inch discs.
Once done, stack the disks about half high and divide the stack into four bite sized pieces using two perpendicular cuts.
Chop the peppers equally into small pieces so they fill 1/2 cup.
Chop the onion into small pieces until you have 1/3 cup of onion.
Now, we will cook the ingredients.
Add 1 tablespoon of olive oil to your pan on medium heat and cook the onions until translucent. Remove the onions and place aside.
Add the peppers and stir fry until peppers are cooked to preferred doneness. Remove the peppers and set aside.
Add another tablespoon of oil and add the sausage. Season the sausage lightly with your favorite seasonings. I like a dash of seasoned salt and lots of seasoned pepper. Brown the sausage but don’t overcook it as most faux meats will dry up if cooked too long. If you overcooked the sausage and it tastes dry, simply add some water to the pan and stir. Remove the sausage and excess water from the pan.
Add two tablespoons of oil and stir fry the rice. Once the rice is at desired doneness, add the ingredients and stir up the meal.
Serve the meal with vegetables and tea for lunch or dinner.
- No Recipe Required Vegan Spaghetti with Polenta Featuring Upton’s Naturals Italian Sausage-Style Seitan (foodyarnstuff.wordpress.com)