Vegan Sausage, Broccoli, Pepper & Tomato Summer Stir-fry

The Balanced Kitchen
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2


  • 4 vegan sausages
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cups broccoli florets
  • 1 cup frozen green peas
  • 1 brown onion skin removed, diced
  • 1 clove garlic
  • 5 salad potatoes washed, chopped in half
  • 2 tbsp ras el hanut seasoning
  • 2 tbsp poppy seeds
  • 1 tbsp rapeseed oil
  • pinch sea salt & grund black pepper


  • Turn on the oven and cook the vegan sausages as per packet instructions.
  • Bring a small pan of water to the boil and add the potatoes. Simmer for 10 mins until soft.
  • Add the oil to a large wok or frying pan and heat for 1-2 mins.
  • Add the onion and, bell peppers and garlic and cook for 4-5 mins on a low-medium heat.
  • Add the broccoli florets and peas and cook for a further 2-3 mins.
  • Drain the potatoes and add them to the frying pan.
  • Add the ras el hanut, poppy seeds, salt and pepper and stir to combine everything together.
  • Chop the sausages into small pieces and add to the frying pan / wok.
  • Serve immediately.
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