In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vegetarian sausage and sweet potato stir-fry with olive relish

Dairy-Free, Vegetarian, Protein Plus

2 Servings, 720 Calories/Serving

35 Minutes

The “Italian sausage” in this dish is neither Italian nor sausage. It’s seitan, a traditional Japanese food made from wheat. It has a meat-like texture and a hearty flavor—and it’s high in protein and low in fat.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 to 2 Garnet sweet potatoes
1 red onion
1 to 2 garlic cloves
½ pound curly kale
1½ ounces Kalamata olives
Fresh flat-leaf parsley
1 ounce sprouted almonds
½ teaspoon Aleppo chile flakes (optional)
½ pound Upton Italian seitan sausage
½ cup marinated artichoke hearts
2 teaspoons sherry vinegar

Nutrition per serving

Calories 720, Total Fat 28g (36% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1190mg (52% DV), Total Carb. 80g (29% DV), Fiber 13g (46% DV), Protein 43g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Scrub the sweet potato, cut in half lengthwise and then into ¼-inch-thick half-moon slices.
Peel the onion and thinly slice.
Coarsely chop the garlic.
Strip the kale leaves from their stems, coarsely chop the leaves, and then rinse.

Cook the sweet potatoes

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the sweet potatoes and cook, stirring occasionally, until starting to soften and brown, 6 to 8 minutes. While the sweet potatoes cook, make the relish.

Make the relish

Chop the olives.
Chop the parsley leaves.
Chop the almonds.

In a bowl, combine the olives, parsley, almonds, and 1 teaspoon oil. Season to taste with pepper.

Cook the stir-fry

Break apart the Italian seitan sausage.

To the pan with the sweet potatoes, add the onion, season with salt, and cook until softened, 3 to 4 minutes. Stir in the garlic and as much of the Aleppo chile flakes as you like. Cook until the onion starts to brown, 1 to 2 minutes longer.
Add the Italian seitan sausage and the artichoke hearts and cook, stirring to combine, until the seitan and artichoke hearts are just heated through, 1 to 2 minutes.
Add the kale and ½ cup water, and cook, stirring occasionally, until the kale is just wilted, 2 to 4 minutes.
Remove from the heat, stir in the vinegar, and season to taste with salt and pepper.

Serve

Transfer the stir-fry to individual bowls. Garnish with the relish, and serve.

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