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Ingredients
•2 medium yellow potatoes
•½ cup (150g) baby tomatoes or 1 small Roma
•2 small kale leaves
•1 vegan sausage of choice
•1 tsp. paprika
•½ tsp. garlic powder
•½ tsp. onion powder
•⅛ tsp. red cayenne pepper (optional) for extra heat
•pinch of salt and pepper
•1 tbsp. olive oil
•½ cup (60ml) water
Nutrition Facts
- Servings: 2
- Prep Time: 5 Min
- Cook Time: 10-15 Min
- This Recipe Is Dairy Free, Gluten Free, Vegan
Ingredients
•2 medium yellow potatoes
•½ cup (150g) baby tomatoes or 1 small Roma
•2 small kale leaves
•1 vegan sausage of choice
•1 tsp. paprika
•½ tsp. garlic powder
•½ tsp. onion powder
•⅛ tsp. red cayenne pepper (optional) for extra heat
•pinch of salt and pepper
•1 tbsp. olive oil
•½ cup (60ml) water
Instructions
- Chop the potatoes into bite-sized pieces. Cut the baby tomatoes in half, and remove the stem from the kale and chop it up.
- Place 1 tablespoon of olive oil into a non-stick frying pan with a thick bottom. Heat the pan to a medium heat and add the potatoes and all the spices. Stir gently for 1 minute. Add in ½ cup of water and cover the pan with a lid. Cook the potatoes on a medium-low heat until all the water evaporates, this will take approximately 5 minutes.
- While the potatoes are cooking, cut the vegan sausage into bite-sized pieces. Once the water has evaporated from potatoes, add in the tomatoes, kale and sliced vegan sausage. Cook for another 5 minutes stirring until the sausage and potatoes crisp up a little. Serve immediately.
Recipe Notes
Nutrition Facts
