Easy Vegan Broccoli Rabe with Plant-Based Sausage (Healthy Italian One-Pan Recipe)
Bring the flavors of southern Italy to your table with this Vegan Broccoli Rabe with Sausage, inspired by the traditional Neapolitan dish Salsicce e Friarielli. Friarielli is a flavorful Italian leafy green which is a staple ingredient in Neapolitan cuisine. Since broccoli rabe is essentially the same plant as friarielli, it creates an authentic, slightly bitter yet savory taste that pairs perfectly with vegan Italian sausage in this simple one-pan meal. Made with just a handful of wholesome ingredients, this healthy plant-based one-pot recipe is perfect for busy weeknights. Just heat some EVOO with garlic, crushed red chili (Calabrian chilis are the best!), sliced vegan sausage, and a mound of broccoli rabe in a heavy skillet or pot, and you’ve got a rustic hearty meal in about 30 minutes! Serve it with some crusty sourdough bread to round it all out—of course, served with good olive oil. If you can’t find broccoli rabe, broccolini makes an excellent substitute, while still delivering a delicious Italian-inspired dinner packed with flavor and nutrition.
I served this recipe for Friarelli, along with this vegan Pasta e Patate alla Napoletana, at book club at my house to suit the Neapolitan series by Elena Ferrante, which is one of my favorite all-time books.
What is Broccoli Rabe and Friarielli?
Broccoli rabe (also called rapini in Tuscany, brocoletti in Rome, and Cime di Rapa in Puglia) and friarielli are the same plant (Brassica rapa), but they represent different regional names and harvesting stages. While broccoli rabe is the general term we use in English and the US, friarielli is the beloved, tender young broccoli greens traditionally grown in the Campania region around Naples. It adds a delightful mild bitterness to a variety of dishes. Although, friarielli is used in many traditional Southern Italian recipes, it’s often served with Italian sausages and as a pizza topping. Check out my recipe for Puglia Fava Beans with Greens here, which can feature broccoli rabe. Like all broccoli varieties, this cruciferous veggie is packed with essential vitamins and minerals, fiber, and anti-inflammatory compounds linked with health protection. While we’re on the subject of varieties, broccolini—which is a hybrid of regular broccoli and Chinese broccoli with a sweet, mild flavor and long, slender stalks—can be used as a substitute if you can’t find broccoli rabe. Learn more about broccoli rabe here. While I have traveled all over Italy to learn about its gorgeous food culture, I am not a true expert. Check out the work of Alex Caspero, who shares her Italian roots in her recipes.
Make this easy Vegan Broccoli Rabe with Sausage, inspired by the classic Neapolitan friarielli recipe. A healthy, one-pan Italian meal ready in minutes.
4 large (about 13 ounces total) vegan Italian sausages (i.e., Field Roast Italian Garlic & Fennel, Tofurky Italian Sausage), sliced into 1-inch pieces
1 pound broccoli rabe
¼ cup water
Instructions
Add olive oil to a large skillet, saucepan, or heavy pot and heat over medium heat.
Add garlic and chili peppers and sauté for 2 minutes.
Add sliced sausage and broccoli rabe and sauté for 5 minutes, stirring frequently.
Add water, cover, and reduce heat to medium-low. Cook, stirring occasionally, for about 15-20 minutes, until the broccoli is tender, yet retains its bright green color.
Serve immediately right out of the pan or pot. Makes 4 servings (4 ounce broccoli rabe + 1 sausage).
