EAT: CREAMY SAUSAGE SKILLET

This one skillet wonder is crazy creamy and super comforting on a cold camp night. This was my first attempt at this recipe, and I’ll make some tweaks for my next go, but I had to share it with y’all right away because it’s that damn good. There are some notes at the bottom of this page that will help guide you, and read the directions all the way through so you have everything ready, this cooks FAST. If you are a visual person, like me, please check out the step-by-step guide on my Instagram page @kelseykagan.

Get after it!

INGREDIENTS
1 package Tofurky Italian sausage
1 small yellow onion, diced
4 gloves of garlic (or more!), minced
1 13.5 oz can of coconut milk*
2 tsp veggie stock - I use “better than bouillon no chicken” stock
1 tbsp arrowroot (or other) flour
1/2 lemon
Salt and pepper to taste
1 14oz can of artichoke hearts, drained and chopped to your size preference
Handfuls of spinach
Sliced sun ripened tomatoes
Red pepper flakes

MAKE IT
CRISP sausage in pan, with OO or vegan butter, and once browned, dump into a plate and cover to keep warm - I used the skillet lid and this kept them warm while I continued to cook
CHOP onion and garlic, add to skillet with a smidge of vegan butter, stir for 2-3 minutes until onions are translucent
ADD coconut milk, veggie stock, and season with s&p, garlic powder, stir stir stir
SPRINKLE in arrowroot or other flour, mix vigorously to get rid of clumpys
STIR while it thickens for 2-3 more minutes
ADD drained artichoke, sliced tomatoes, squirt of lemon juice, and spinach
CHECK seasoning, adjust as necessary
DUMP those beautiful brown sausages back in, stir all together,
POUR over rice or noodles, once everything looks like its nice and combined and cooked through**
DEMOLISH while admiring an A+ view
CLEAN using Leave No Trace practices

NOTES
*next go of this I’m going to sub in oat milk, the coconut milk has a distinct flavor profile that didn’t totally mesh with the Italian vibe.

** this is also a good time to add spinach, as it cooks down SUPER fast.
***tomatoes could be fresh cherries, artichokes could be mushrooms, spinach could be kale, play around with the veggies!

****I forgot to make a starch on the side, which also kinda ruins the ‘one skillet’ thing, but there is so much creamy yumminess that it would have been great to have noodles or rice to soak it up.