Vegetarian sausage and sweet potato stir-fry with olive relish

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

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.

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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

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.

Serve

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