Meatless Meals (I Wish) My Mother Made

It’s been a couple of weeks since I’ve posted a recipe. Unfortunately, it’s because the new recipes we’ve been trying … well … not worth sharing, though none were bad enough to call out for pizza.

This week’s recipe was from Cooking For Two, but I don’t know what edition β€” years ago, my mother-in-law made this recipe, liked it, thought we would like it, and gave us the page. In our recent purge of many loose recipes, we found this one and decided to give it a whirl this week.

Instead of bratwurst, we used Tofurkey Italian Sausages. Tons of flavor, tons of protein, and organic soy. Also, as a side note, I’m not typically a huge fan of cauliflower (it’s OK), but it worked well in this meal. We were also a little worried because it smelled strongly of the vinegar, even when it was fully prepared, but it tasted good πŸ™‚

Bratwurst Dinner

ingredients

  • 6 small red potatoes, quartered
  • 3 fresh baby carrots, cut into thirds
  • 4 cups water
  • 2 fully-cooked bratwurst, cut into 1-inch pieces
  • 1-1/2 cups fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup sliced onion
  • 1/3 cider vinegar
  • 3 tablespoons sugar
  • 2 tablespoons canola oil

directions

Place the potatoes, carrots and water in a large skillet. Bring to a boil; cook, uncovered, for 10-15 minutes, or until potatoes are crisp-tender. Stir in the bratwurst, broccoli, cauliflower and onion. Cook 3 to 5 minutes longer or until vegetables are tender.

In a small bowl, whisk the vinegar, sugar and oil; add to sausage mixture. Bring to a boil; cook, uncovered, until liquid is reduced by half.

Yield: 3 servings.

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