Friday, January 16, 2015

Daniel's Spicy Kale & Vegan Italian Sausage with Champingnons

Two tablespoons of Olive or vegetable oil
1 Tablespoon Hot sauce
1-2 Tablespoons Soy sauce
A few generous shakes of Badia Complete Seasoning
Cayenne Pepper TT
Black Pepper TT
1/2 Lemon
1 pint of baby portabello mushrooms sliced
2 Tofurkey Italian Sausages, sliced
1/2 bag of kale

Bring all of the liquid ingredients and peppers to a simmer over a medium heat. Add the portabello mushrooms and Tofurky Italian Sausages to the pot and stir on medium low heat until the mushrooms are tender. Add the kale and saute until cooked. Serves four.

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