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Vegan Sausage Chimichurri Saute
with zucchini / blistered tomatoes / parmesan polenta

Active: 25 min Total: 25 min
Creamy, cheesy polenta makes a satisfying foundation for a saute of vegan sausage and vegetables. For a flavorful and colorful finish, stir chimichurri sauce into the saute at the end of cooking.


Chimichurri Sauce:
  • Cilantro, fresh - 1/3 cup , chopped
  • Parsley, fresh - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove , chopped
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
Vegan Sausage Chimichurri Saute:
  • Zucchini - 1 lb , cubed
  • Bell peppers, red - 1 , diced
  • Tomatoes, cherry or grape - 1 cup
  • Oil, cooking - 1 Tbsp
  • Vegan sausage - 12 oz , sliced or chopped (sub soyrizo if you like spice)
  • Chimichurri sauce (ingredients listed separately) - ~1/2 cup
Creamy Parmesan Polenta:
  • Water - 2 cups
  • Milk - 1 cup (sub water)
  • Salt - 1/2 tsp
  • Polenta - 1/2 cup (not instant)
  • Butter - 2 Tbsp
  • Cheese, parmesan - 1 oz , grated


  1. Make chimichurri sauce - (Skip if chimichurri was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt and oil (portions for the chimichurri). In a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  2. Zucchini / Bell peppers / Tomatoes - Prep as directed and combine. (Can be done up to 3 days ahead)

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  1. Combine water, milk and salt (portion for the polenta) in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes.
  2. When polenta is nearly finished, heat a wok over medium-high heat. Add oil (portion for the saute) and then zucchini, bell peppers and tomatoes. Saute until vegetables are tender and tomatoes are starting to blacken in spots, 3 to 4 minutes.
  3. Add vegan sausage and continue cooking, breaking sausage apart with a spoon, until warmed through and starting to brown.
  4. Remove wok from heat and stir in chimichurri. Season with some salt and pepper.
  5. Stir butter into finished polenta. Taste and season with some more salt if needed. Grate parmesan over top (you can leave it on top or stir it in).
  6. Serve chimichurri saute over polenta. Grate some more parmesan cheese over the entire dish if you’d like. Enjoy!



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