Tuscan Veggie Sausage & Roasted Grapes
My Tuscan Veggie Sausage and Roasted Grapes is a plant-based version of an Italian classic. Serve with my mascarpone mashed potatoes.
Servings: 4
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Ingredients
For the veggie sausage & grapes
- 4 veggie sausages, cut to ½ inch rounds, I prefer Beyond Meat’s Hot Italian Sausage
- 2 cups grapes, washed
- ½ red onion, thinly sliced
- 1 tsp sea salt
- 1/8 tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
For the Mascarpone Mashed Potatoes
- 1 ½ pounds potatoes, peeled, preferably Dutch or Yukon Gold
- ¼ cup milk, (use a plant-based milk to keep these potatoes vegan; I use Unsweetened Almond Milk)
- 2 Tbsp butter or Earth Balance, (or olive oil)
- 2 Tbsp mascarpone or vegan cream cheese, (or omit, but using mascarpone or vegan cream cheese makes these potatoes extra creamy)
- 1 tsp sea salt
Everything else:
- Arugula or Spinach, for serving
Notes
This meal is vegetarian.
This meal is vegan if you follow my vegan ingredient instructions in the mashed potatoes.
This meal is gluten-free if you use a gluten-free veggie sausage, like Beyond Meat.