Plant-based sausage cooks quickly and gets its heat from the package itself, so this becomes a fast weeknight dinner of sausage, tomatoes, and rice. The sausage brings spice and umami while the tomatoes temper the heat. Serve it in a bowl for supper.

Serves 2. 25 minutes, 10 at the stove.

About 610 calories a serving, 15 g protein, 107 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 2 sausage links into half-inch rounds. Heat 1 tablespoon oil in a wide pan over medium-high heat and cook the sausage for 5 minutes, stirring once halfway through, until the edges brown and the sausage releases its fat. Mince 2 cloves garlic and chop 1/2 medium onion into small pieces.5 min
2. Add the onion to the pan with the sausage and cook for 2 minutes, stirring, until the onion softens. Add the garlic and stir for 30 seconds. Pour in 1 can (14.5 ounces) canned tomatoes with their juice, breaking them apart with the spoon as they heat. Simmer for 2 minutes.2 min
3. While the tomato sauceprepares, bring 2 cups water to a boil in a separate pot. Stir 1 cup rice into the boiling water with a pinch of salt. Return to a boil, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender and the water is absorbed.15 min
4. Taste the sausage and tomato sauce and add salt and pepper to your liking. Divide the rice between two bowls and spoon the sausage and tomato sauce over it. Serve right away.

Note Swap the rice for pasta if you prefer. Leftovers keep for three days refrigerated; reheat gently with a splash of water to loosen the sauce. Serve with a green salad or steamed greens on the side.