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Grilled Sausage and Pepper Sandwich

This is a very “meaty” vegan sandwich that is easy to make, and the filling is great to have on hand for leftovers.

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Servings
1 sandwich
Calories Cholesterol Sat Fat Carbs
531 0mg 2g 64g
Recipe Footprint (for Recipe's Default # of Servings)
13.7 Water saved (gallons) [animal consumption only]
36.7 Manure (pounds) not deposited into the environment
16.4 Grains / feed (pounds) not consumed by animals
90.0 Methane (gallons) not created by animals
1,100 CO2 (pounds) not released into the atmosphere
.02 Animal lives saved
Recipe Chef Pamela Kurp
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 4 slices wheat bread
  • 1 tsp olive oil
  • 7 oz sausage brauts (meatless) (sliced)
  • 1 C bell pepper (red) (sliced)
  • 1 C yellow onions (sliced)
  • 1 garlic clove (minced)
  • 2 tsp mustard (Dijon)
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 4 slices wheat bread
  • 1 tsp olive oil
  • 7 oz sausage brauts (meatless) (sliced)
  • 1 C bell pepper (red) (sliced)
  • 1 C yellow onions (sliced)
  • 1 garlic clove (minced)
  • 2 tsp mustard (Dijon)
Servings
1 sandwich
Calories Cholesterol Sat Fat Carbs
531 0mg 2g 64g
Recipe Footprint (for Recipe's Default # of Servings)
13.7 Water saved (gallons) [animal consumption only]
36.7 Manure (pounds) not deposited into the environment
16.4 Grains / feed (pounds) not consumed by animals
90.0 Methane (gallons) not created by animals
1,100 CO2 (pounds) not released into the atmosphere
.02 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, saute the sausage, bell pepper, onion and garlic in the oil over medium heat for 10 to 15 minutes or until the vegetables are slightly tender.
    In a large pan, saute the sausage, bell pepper, onion and garlic in the oil over medium heat for 10 to 15 minutes or until the vegetables are slightly tender.
  2. Toast the bread; spoon the sausage mixture onto a slice of the toasted bread. Top with the mustard, and cover with the second slice of toasted bread.
    Toast the bread; spoon the sausage mixture onto a slice of the toasted bread. Top with the mustard, and cover with the second slice of toasted bread.
Recipe Notes

You can spread the toast with 1 tablespoon of mayonnaise (eggless), if desired, before adding the toppings.

Cover and store the filling for up to one week in the refrigerator.

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