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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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