Vegetarian sausage and sweet potato stir-fry with olive relish

Vegetarian, Dairy Free

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.

Get Recipes Delivered

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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

Nutrition per serving: Calories: 720, Protein: 43 g, Total Fat: 28 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Carbohydrates: 80 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 1190 mg

Similar Recipes

Balsamic-glazed chicken breasts with green and yellow beans
Paleo, Gluten Free, Dairy Free
Chicken hash with sweet potatoes and soft-boiled eggs
Paleo, Gluten Free, Dairy Free
Balsamic chicken with heirloom beans and roasted onions
Paleo, Gluten Free, Dairy Free