Our friend Sherimane, owner of NaturallySweet Desserts and Night Owl Vegan (www.nightowlvegan.com) offered us this delicious vegan recipe to share. Are you ready to #GoVeganWithUs? Sherimane is teaching one of our cooking classes at the upcoming Vegan Pledge program. Don’t miss her wonderful food!
1 pkg Field Roast Italian Sausage
4 hoagie rolls
1 tablespoon chopped garlic
1 red pepper cut into strips
1 yellow pepper cut into strips
1 yellow onion cut into strips
¼ red wine
1 pkg So Delicious Mozzarella cheese
1 cup raw cashews (soaked overnight or boiled for 10 minutes, cooled for 1 hour. Can be made up to 5 days ahead.)
2 teaspoons Pink Himalayan salt
2 teaspoons dried Oregano
2 teaspoons Red Pepper Flakes
2 teaspoon Onion Powder
2 teaspoons Garlic Powder
Juice of ½ Lemon
½ cup Hemp milk
¼ cup Coconut Oil, melted
¼ cup Extra Virgin Olive Oil
1 cup Vegetable Broth
Garlic Cashew Cream
In a food processor add soaked cashews, lemon juice, salt, garlic powder, pepper, hemp milk and coconut oil. Next, blend until smooth. Taste to adjust spices. Set aside.
You can make your own marinara sauce to control the amount of salt or you can purchase your favorite tomato sauce to save time.
Dice tomatoes, chop onion and garlic. Heat olive oil in a saucepan. Sauté onion until translucent, add garlic (sauté for 30 seconds, don’t burn the garlic it has a bitter taste). Add diced tomatoes. Cook for 5 minutes. Add oregano, red pepper flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt. Then add red wine, cook down until wine is almost evaporated. Finally, add 1 cup vegetable stock. Taste to adjust seasoning. Cover saucepan and reduce heat to simmer. Cook sauce for approximately 20 minutes. Set aside.
Slice each Italian Sausage across to create 10 to 12 sausage slices. In a non-stick pan heat the olive oil. Place the sausage in the pan ensuring all pieces touch the surface of the pan. Cook sausage for 2 to 3 minutes per side until browned. Add 4 tablespoons of your marinara sauce. Cook sausage in marinara sauce until all pieces are caramelized with the marinara sauce. Set aside
In a frying pan sauté onions and peppers. Add 1 teaspoon oregano, 1 teaspoon red pepper flakes, 1 teaspoon onion powder and black pepper. Sautee vegetables for approximately 5 minutes. They should be cooked but not mushy.
Preheat oven to 350, slice hoagie roll, spread garlic cashew cream on both sides of the roll, add a handful of mozzarella, then add peppers and onions. Add the sausage a few more strips of onions and peppers, more mozzarella and 3 leaves of basil. Place hoagie on a baking sheet lined with parchment or aluminum foil. Heat for 5 to 10 minutes. When the cheese has melted your Sausage & Pepper Hoagie is ready to enjoy!
Please share your vegan deliciousness with Sherimane on IG or FB.
Instagram @NightOwlVegan, @SweetzBaker, @InsomniaVegan