September is here, and with it comes the season for cozy, comforting meals. This vegan sausage and mushroom pomodoro served over creamy, cheesy polenta is the perfect fall dinner. Each bite combines savory sausage, meaty mushrooms, bright tomato sauce and rich polenta for a satisfying, homey plate.
The pomodoro in this recipe is a streamlined version of the classic: instead of starting from raw tomatoes alone, I use canned tomato sauce for convenience and fold in fresh grape tomatoes with the sausage and mushrooms for texture and brightness. Browning the sausages first, then sautéing garlic, mushrooms and tomatoes in the same pan keeps cleanup minimal and builds flavor. While the simple tomato sauce simmers, the polenta cooks to creamy perfection, so the whole meal comes together in about 30 minutes.
I used Beyond Meat sausages here, though Field Roast or other plant-based sausages work great too. If you prefer to skip meat alternatives, increase the mushrooms for an all-mushroom version that’s equally delicious. This pomodoro also pairs well with pasta or gnocchi, but the polenta is especially comforting: vegan butter makes it silky and nutritional yeast adds a cheesy, savory note that turns the polenta into the perfect base for the sauce.
Vegan Sausage and Mushroom Pomodoro
Ingredients
Sausage and Mushrooms
- 2 Tablespoons Olive oil, divided
- 4 Vegan sausages, sliced (I used Beyond Meat)
- 6 Cloves Garlic, finely chopped
- 8 Ounces Baby bella mushrooms, sliced
- 10 Ounces Grape tomatoes
- Salt and pepper, to taste
Pomodoro Sauce
- 1/4 Cup Olive oil
- 4 Cloves Garlic, chopped
- 1 Can (15 oz) Canned tomato sauce (not ketchup)
- 1/2 teaspoon Organic cane sugar
- Salt and pepper, to taste
Cheesy Polenta
- 6 Cups Water
- 2 teaspoons Salt
- 1 3/4 Cup Yellow cornmeal (coarse) or polenta
- 3 Tablespoons Vegan butter (I used Earth Balance)
- 1 Tablespoon Nutritional yeast
Instructions
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Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
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Add the sliced sausages and brown on each side for 2–3 minutes until nicely browned. Remove to a bowl and set aside.
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Add the remaining 1 tablespoon olive oil to the skillet, then add garlic, mushrooms and grape tomatoes. Sauté, adjusting heat as needed, for 5–7 minutes until mushrooms are tender and tomatoes have burst. Season with salt and pepper.
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Transfer the cooked mushrooms, tomatoes and garlic to the bowl with the sausages.
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Make the sauce in the same skillet: heat 1/4 cup olive oil over medium, add the chopped garlic and sauté for about 2 minutes.
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Add the canned tomato sauce, sugar and a pinch of salt and pepper. Stir, reduce heat to low, cover and simmer 5–7 minutes while the polenta cooks, stirring occasionally. Taste and adjust seasoning, then keep covered until serving.
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Start the polenta: bring the water and salt to a boil in a medium saucepan with a lid. Reduce to medium-high so it’s gently bubbling.
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Very slowly whisk in the cornmeal, a little at a time, to prevent lumps. Once incorporated, reduce heat to low, cover and cook 10–15 minutes, whisking occasionally, until thick and cooked through.
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Stir in the vegan butter and nutritional yeast, whisk to combine, then turn off the heat.
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Add the sausages, mushrooms, tomatoes and garlic to the pomodoro sauce and stir to combine. Serve scoops of polenta topped with the sausage and mushroom pomodoro.
Nutrition
Enjoy this cozy, easy-to-make vegan dish on chilly nights, and feel free to adapt the protein or swap grains—this sauce is versatile and keeps well for busy weeknights.