This vegetarian Slow Cooker Sausage and Peppers in Tomato Sauce couldn't be more comforting and is surprisingly healthy.
Whenever I am missing home, I immediately crave my grandmother's spaghetti sauce. We always had tubs of it frozen in the fridge and for someone who isn't a pasta person, I would gladly eat pasta every night if it was with her spaghetti sauce. And it was inevitable that her sauce always contained meatballs, sausages, or a combination of both. The past few weeks I have been thinking about her sauce and regretting the fact that I never learned to make it. Inspired by those memories, I set out to make an easy and meatless slow cooker recipe that would satisfy my sausage and spaghetti sauce cravings.
Since the sausage is a major player in this recipe, you want to make sure to choose a really good vegetarian Italian sausage. Personally my favorite is Field Roast. They have so much flavor and I like the texture better than lots of the other options out there. From there grab some crushed tomatoes, I always reach for San Marzano tomatoes if I can find them, garlic, peppers, and onions. Then wait for the slow cooker to work its magic and dinner is done.
Slow Cooker Vegetarian Sausage and Peppers in Tomato Sauce
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- 28 oz. canned crushed tomatoes
- 4 U garlic cloves, minced
- 1/4 cup low sodium chicken broth
- 1 tbsp balsamic vinegar
- 2 tsp. Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp red pepper flakes
- 8 U vegetarian Italian sausages (sweet or hot)
- 1 U green pepper, sliced
- 1 U red pepper, sliced
- 1 U onion, sliced
- 1/4 cup basil, chopped
Stir the tomatoes, garlic, chicken broth, vinegar, Italian seasoning, salt, pepper, and red pepper flakes in the bottom of the slow cooker. Add the sausages, peppers, and onions, Stir together.
Cook on low for 6-8 hours until sausages are cooked through. Top with basil and season with salt and pepper if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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