Monday, January 10, 2011

Diary of a Secret Housewife: Strata with Vegetarian Sausage and Peppers

This post is ostensibly about strata.  But what I really want to do is sing the praises of a vegetarian sausage that was recommended to me by a friend.  I know, I know.  If you're like me, you're thinking, "Veggie sausage?  Blech."  But seriously Field Roast sausages have changed my whole estimation of American-style fake meat.*


I get this brand of veggie sausage at Whole Foods, and it comes in a few flavors, including Italian and Mexican Chorizo.  Not only does it have a good texture (not weirdly chewy or dry like other fake meats), it's also super tasty, with tons of herbs and spices.  I used the Italian sausage in my favorite strata recipe, and the fennel and pepper notes in it just made the dish.

* Chinese fake meat is a whole other matter; generally, that's delicious.

Ingredients:


6 large eggs
2 1/2 cups whole milk
1 cup sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano or Parmesan cheese
2 tablespoons herbs de provence
1 tablespoon paprika
1/2 teaspoon kosher salt
1/2 cup Ricotta (or cream cheese)
3 or 4 Fieldroast Italian sausage links (there are 4 links per pack)
1 large red bell pepper, halved, seeded, diced
1 1-pound loaf rustic French bread, diced into 1-in cubes
1 cup coarsely grated Fontina or Parmesan cheese

Directions:


Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 8 ingredients in large bowl.

Saute sausage and peppers together over high heat, breaking up sausage into small crumbles.

Arrange half of bread cubes in prepared dish. Pour half of wet mixture over. Sprinkle with half of sausage and pepper mixture.  Scatter bits of the ricotta (or cream cheese) throughout the dish.  Then sprinkle the Fontana or Parmesan cheese.  Repeat layering.  Press on the bread to submerge it in the custard.  Let stand for at least 20 minutes, but preferably overnight in the fridge.  If refrigerated, take out 30 minutes to 1 hour before baking.

Bake strata until puffed and brown, about 1 hour.

6 comments:

Cathleya January 10, 2011 at 11:31 AM  

As a dedicated omnivore that rarely accepts substitutes I too love some veggie sausages! The Morningstar brand patties are particularly yum as well. Strata is so great---such a great meal for a crowd! Can't wait to try your recipe

lavenderpug January 10, 2011 at 11:37 AM  

wow, i'm amazed there's actually a good vegetarian sausage! will definitely keep that in mind. loooove straaataaa...

BigAppleNosh January 10, 2011 at 3:40 PM  

Hmm, I'd be willing to give this a go! :)

Medifast Coupon January 11, 2011 at 9:58 AM  

Meat substitutions can be often tricky especially since you don't want to sacrafice taste. It doesn't look like that's the case here! This recipe is a great example of how vegetarian eating can be done well!

brannyboilsover.com January 11, 2011 at 2:33 PM  

This looks good. I actually make my own vegetarian meat at home:
http://brannyboilsover.com/2009/06/08/the-evolution-of-wheat-meat/

Check it out if you feel up to a challenge!

Mrs. Hot Cocoa January 11, 2011 at 7:31 PM  

@ Cathleya: I like Morningstar too, though I have to say that Fieldroast is like 1000 times more flavorful. (Yeesh - they should pay me to be their spokesperson.)

@ brannyboilsover: Wow. I never even thought of making my own. Bravo for you.

Related Posts with Thumbnails
There was an error in this gadget

Doubly Happy on Facebook

  © Blogger templates Psi by Ourblogtemplates.com 2008

Back to TOP