Wednesday, July 25, 2012

Caramalized Onion, Chard, and Sausage Shells

This dish relies heavily on faux meat and cheese products, which I know is a turn of for some people. However, to be fair, I could have made the seitan-based sausages in my own kitchen, but using these store-bought ones is a timesaver. Daiya is sometimes necessary in la vida vegan, especially when short on time. This is one of those recipes for being short on time- although if you're really in a pinch I would forgo caramelizing the onions and just cut straight to the chase.

Caramalized Onion, Chard, and Sausage Shells
serves 4

2 tablespoons olive oil
1 large onion, cut into half moons
4 Field Roast Grain Sausages- Italian flavor
1 bunch rainbow chard, very thinly sliced
2 Roma tomatoes, chopped
1/3 cup nutritional yeast
1/2 cup mozzarella Daiya

Cooked shell pasta to serve

Heat olive oil over medium heat in large skillet. Add the onions, stir to coat with oil, and then let them sit. The key to caramelizing onions is patience. If you stand there stirring them, you will never get caramelized onions, just overcooked ones. You want them to brown but not burn before stirring them. They may take up to 15 or 20 minutes to make (at the most) and I expect you should be stirring only every 3 to 4 minutes. 

Once the onions are caramelized, crumble the sausage with your fingers into the pan. Patiently let the sausage brown before stirring. Once reasonably brown, you can add the chard. Saute for about 2 minutes before adding the tomatoes. Once the tomatoes have released their moisture, you can add the nutritional yeast and mozzarella, and then stir until everything is melted and stuck together. Serve on top of cooked pasta shells. 


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