Sausage and Veggies:
Veggie broth for sautéing
8 cloves garlic, thinly sliced
1 small red onion, thinly sliced
4 vegan sausages (I use Field Roast Italian Sausage), sliced
1 bunch kale (remove tough stems and chop)
Roasted Red Pepper Sauce:
1 cup cashews (soak for at least 2 hours unless you have a powerful blender/flood processor)
4 cloves garlic
6 T tomato paste
1 12 oz jar of roasted red peppers, drained
1 cup veggie broth
2 T lemon juice
1/2 tsp salt
Favorite home made or store bought pizza crust
Black olives, sliced
Optional seasonings (crusted red pepper, thyme, etc.)
Heat a few tablespoons of veggie broth in a large pan; add the garlic slices and saute' until lightly browned and fragrant. Remove from pan.
Saute' the onion in a few more tablespoons of veggie broth (add more as needed), until translucent.
Add sausage to pan and cook until lightly browned.
Add the kale and salt and cook it down. You may need to add the kale in batches, depending on the size of your pan. Add veggie broth by tablespoons, as needed.
To prepare the red pepper sauce, add all ingredients to a food process and blend until smooth. This may take several minutes, depending on the strength of your machine.
Prepare pizza crust as per instructions or recipe.
Spread red pepper sauce on pizza shell. Top with onion/kale/sausage mixture, as well as the garlic slices. Sprinkle with seasonings and sliced olives, as desired, and bake as directed.
This recipe was originally designed to be served over brown rice, so you can certainly do that instead of a pizza crust. We loved this dish so much that my son suggested it would make a great pizza... and it does!
Modified from Isa Does It Cookbook