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Vegan Spetsofai (Greek Stew With Sausage And Peppers)

This is another traditional country Greek recipe, ideal meze to enjoy with beer or wine. The original recipe asks for pork country sausage, which I substitute with vegan Italian seitan sausage, but feel free to use your favorite vegan sausages.

Vegan Spetsofai (Greek Stew With Sausage And Peppers)

This Recipe is :

High FiberHigh ProteinVegan


  • 3 big vegan sausages,  sliced
  • 4 Tbsp olive oil
  • 1 big onion thinly sliced
  • 2 spring onions thinly sliced
  • 3-4 garlic cloves
  • 2 green peppers sliced in wedges
  • 1 red pepper sliced in wedges
  • 1 carrot sliced
  • 2 fresh tomatoes, grated
  • 1/3 cup red wine
  • 1 tsp sweet paprika
  • 1/2 tsp chili pepper
  • salt and pepper to taste
  • pinch of sugar


  1. In a cast iron pan, over medium high heat, heat the olive oil and saute the sausage for a couple of minutes
  2. Transfer the sausage to a plate
  3. In the cast iron pan now add the onions, garlic, peppers and carrot and saute for about 5 minutes until soft
  4. Add the wine, lower the heat and add the tomato, spices and sugar and let it cook for about 10 minutes
  5. Transfer the sausage back in the pan and let it slowly cook in the sauce for about 20 minutes. Add a bit of water if it’s needed.
  6. Serve with warm bread (and as Greeks do, deep it in the sauce). Enjoy!


Seitan (Plant Protein)




Dimitra Kontou is the owner and chef of the ImproV Cafe & Resto, the only vegan restaurant in Athens, Greece. Dimitra is a vegan food enthusiast with a passion for health and wellness. She blogs on Veglite, a blog about vegan healthy cooking. Dimitra also offers free lessons of vegan cooking on a weekly basis and often organizes vegan bake sales for Animal Rescue Organizations.



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