Spicy Kefta with Tender Peas & Pepper

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About the Recipe:  The classic Moroccan recipe, typically made with beef or lamb, is usually served on skewers or meatballs. This recipe adds a spicy flair using hot spicy plant-based “sausages” and serves them on a bed of caramelized onions, colorful peppers, and mushrooms, which are topped with tender peas. Serve with some chunks of crunchy bread or flatbreads. The spices and colorful peppers add a little heat to the dish and a real party-in-your-mouth flavor.

Recipe Inspired by:  Kim Kushner, The Modern Table. Beef Kefta with Edamame and English Peas p.120.

Cook’s Note: If you want to serve from a platter; arrange warm cooked layers of onion mixture; hot sausages, and warm peas.
I used Beyond Sausage Plant-Based Links hot Italian style for the recipe.
The “sausages” are already seasoned.

Heat a large nonstick skillet over medium-to-medium high heat. Cook, turning sausages frequently for about 10 minutes,165 degrees F internal temperature. Remove from skillet to warm plate to stay warm; set aside.

Place onions, peppers, and mushrooms in the skillet with the pan drippings.
Cook over medium-to-medium high heat for 6 to 10 minutes or golden brown.

Replace sausages on top of cooked onion mixture; sprinkle green peas in between sausages; cover; cook over medium heat about 5 minutes or kefta is hot. Remove from heat.

Serve from the skillet if desired.

pdf for Copy of Recipe – Spicy Kefta with Tender Peas & Pepper

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