‘Sausage,’ Collards, and Farfalle

5.0 (1 reviews)

1 lb. sliced spicy vegetarian sausage (Try Tofurky Kielbasa.)
2 tsp. extra-virgin olive oil
8 oz. mushrooms, sliced
2 garlic cloves, minced
2 1/2 cups cooked collards, chopped and stems removed
1 tsp. minced fresh parsley
1 tsp. minced fresh basil
1/2 tsp. marjoram
1/2 tsp. oregano
Salt and pepper, to taste
2 14-oz. cans Italian-style chunky tomatoes, undrained
1 lb. farfalle pasta, cooked and drained
Grated vegan parmesan cheese to garnish

• Brown the “sausage” slices in a large deep pot until browned on each side. Remove from the pan and drain any fat.
• Add the oil to the same pot and heat over medium heat. Add the mushrooms and the garlic and cook, stirring constantly, for a few minutes, or until the mushrooms are tender (taking care not to burn the garlic).
• Return the “sausage” slices to the pan and add the collards, parsley, basil, marjoram, oregano, salt and pepper, and the tomatoes and juice.
• Cook, stirring as needed, for approximately 10 minutes.
• Add the pasta and toss well.
• Garnish with the vegan cheese before serving.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind