Vegetarian Savory Sausage and Rice
Satisfy your craving for a hearty yet plant-based meal with this Vegetarian Savory Sausage and Rice recipe—a delightful one-pan wonder brimming with vibrant flavors and wholesome ingredients. Featuring browned vegetarian sausage, perfectly seasoned long-grain rice, sweet bell peppers, and aromatic spices like smoked paprika and dried oregano, this dish is both comforting and nutritious. Tender peas and a splash of fresh parsley add pops of color and freshness, while a squeeze of lemon brings a bright acidity for the perfect finishing touch. Ready in under an hour, this easy recipe is ideal for weeknight dinners or casual gatherings. Plus, with its simple prep and balanced ingredients, it’s a vegetarian meal that satisfies every palate. Don’t forget to serve it hot for the ultimate savory experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links vegetarian sausage
- 1 medium yellow onion, chopped
- 1 medium bell pepper, chopped
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 1 can (14 ounces) canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 1 whole lemon, cut into wedges
Instructions
Heat olive oil in a large skillet over medium heat.
Slice the vegetarian sausage links and add them to the skillet. Cook until browned, about 5 minutes, then remove from the skillet and set aside.
In the same skillet, add the chopped onion and bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the skillet and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.
Pour in the vegetable broth and diced tomatoes with their juice. Stir to combine.
Add smoked paprika, dried oregano, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
Stir in the frozen peas and cook for 2 minutes until heated through.
Return the browned sausage slices to the skillet and mix gently.
Sprinkle the dish with chopped fresh parsley before serving.
Serve hot, with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 46.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
