I found a vegan Italian sausage called The Stallion by No Evil Foods that I like that has a relatively heathy ingredient list with only 1 gram of fat. It also packs 23 grams of protein per link. I have been experimenting different ways to use it in dishes. This first recipe is a quick pizza using a portobello mushroom as a base or "crust" and crumbled sausage over the sauce with veggies and rawmesan 'cheese' on top. It makes for a quick and filling lunch or dinner and pairs nicely with a simple salad. You can adjust the veggie choices to your preference. I plan to add spinach or kale to my pizza next time. As usual, this cooks up really fast in an air-fryer.
4 pizzas
Ingredients:
4 portobello mushrooms, washed and gills scraped out
About 1/2 cup favorite tomato pasta sauce--my fave sauce is currently unavailable at Whole Foods
Olive oil in spray bottle
Tamari or liquid aminos (in spray bottle if possible)
2 links No Evil Italian Sausage 'The Stallion'
2-4 tbsp Rawmesan
Pinch of red pepper flakes
4 baby artichoke hearts, canned (or veggie of choice)
Optional: chopped spinach or kale mixed in with sauce.
Instructions:
Spray both sides of the mushrooms with olive oil and tamari and place in an air-fryer on 360 degrees. Cook for about 7-10 minutes. *See below for oven option.
Meanwhile, remove the casing from the sausage links and chop them into crumbles using either a food processor or knife. (Don't cut too small.)
Saute the sausage for about 1-2 minutes in non stick skillet with a few sprays of olive oil. (I suspect you don't need to sauté these first but I like to get them chewy/crunchy.)
Drain and slice the artichoke hearts into slivers.
When the mushrooms are browned, take them out of air-fryer and spoon into the cavity the following: pasta sauce, sausage crumbles, sliced artichoke, red pepper flakes, and a sprinkling of rawmesan.
Put the loaded mushrooms back in the air-fryer at 390 degrees for a few minutes until browned on top.
*Alternatively, you could cook these in the oven at 400 degrees, however, I think they taste better in an air-fryer. Cook prepared mushrooms in oven for about 15 minutes, then take them out and fill them and put them back in oven for 5-7 minutes until browned. I turned up the oven to 425 degrees when I put them back in because they weren't browning fast enough at 400 degrees.
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