Mushroom-Cauliflower "Risotto" with Vegan Sausage
Ranch Wedge Salad
Ingredients
- 1 (14-oz) pkg vegan sausage links, chopped
- 2 Tbsp olive oil, divided
- 1 (2-lb) head cauliflower, finely chopped (about 5 cups)
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, chopped
- ½ cup vegetable broth
- 3 Roma tomatoes, chopped
- 3 Tbsp chopped fresh sage (or use 1 Tbsp dried)
- 2 tsp fresh lemon juice
Instructions
- Cook sausage in 1 Tbsp hot oil in a large, deep skillet over medium heat 4 to 5 minutes or until thoroughly heated. Remove from skillet.
- Cook cauliflower, mushrooms, and onion in 1 Tbsp hot oil in skillet 5 minutes, stirring occasionally.
- Add broth, and cook 10 minutes or until most liquid is evaporated and cauliflower is tender.
- Stir in sausage, tomatoes, sage, and juice. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 head iceberg lettuce, cut into 6 wedges
- ¾ cup vegan Ranch dressing
- 2 green onions, sliced
- ⅓ cup pepitas (pumpkin seeds)
Side Dish Instructions
- Drizzle lettuce wedges with dressing; top with green onions and seeds.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
