...but I actually wanted pizza too. Hubby opted for something lighter after the heavy Thanksgiving fest, and i can't blame him. Italian tomorrow, then.

From VeganMofo...
Italian Sausage and Pepper Sandwiches
Ingredients:
1.5 tbsp. olive oil
1 package of Tofurky Italian Sausage or 1 lb. of Italian Sausage
1 large onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 cup baby bella mushrooms, sliced
3 garlic cloves, chopped
3 tbsp. red wine(not today)
1 tbsp. tomato paste
2 tsp. red pepper flakes
2 tbsp. chopped basil
1 tsp. oregano (dried)
salt
ground pepper
4 hoagie rolls
Daiya or Mozarella Cheese (optional)
Directions:
Heat up the olive oil in a largesaute pan.
Slice your sausage and add to pan. Cook for a few minutes until browned slightly on edges. Remove to plate.
Add the onions and peppers to the pan and cook a few minutes. Add in the garlic and mushrooms. Cook a few more minutes.
Add in the red wine, tomato paste and spices. Stir in and cook for around 5-7 minutes. The peppers and onions should be soft and the flavors incorporated.Add the onions and peppers to the pan and cook a few minutes. Add in the garlic and mushrooms. Cook a few more minutes.
Add in the red wine, tomato paste and spices. Stir in and cook for around 5-7 minutes. The peppers and onions should be soft and the flavors incorporated. Taste and add salt or pepper as needed.
Scoop out the bottom of the hoagie roll.
Layer on the sausage. Top with the peppers and onion mixture.
Add cheese if desired. I had mine with some Mozzarella cheese sprinkled on top.
{no bennies from the website, I just use it}

Leftover from Thanksgiving. Also, various leftover items from the olive bar.

By lunch tomorrow, that should do it for T-day leftovers. However, I did bring back enough bones/pickings and such to make a really good stock for the freezer!