Sausage and Veggie Stir-fry

Quick, easy, and veggie-filled stir-fry perfect for lunch or dinner

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Who wants to talk about veggies?

Me me!!

I always want to talk about veggies. Always. In fact, I am doing a weekly series on eating Veggies All Year.

I’ve been learning so much about so many different types of veggies; however, there’s one little thing that I’ve noticed about doing this… I have a surplus of veggies in my apartment.

I buy big bags of each veggie because who wants to look at pictures of one onion? Um, no one. That’d be so weird!

Either way, I have a lot of veggies in my apartment, but I obviously do not deem this a problem. Not even a little bit of a problem. Except when I feel like they’re going bad. I will not waste veggies! That’d be such a crime!

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So how do I prevent veggie waste? I make stir-fry. Needless to say, I’ve been making all kinds of stir-fry lately, many of which are not blog post worthy. However, this sausage stir-fry has been one of my easiest and tastiest to date.

The sausage gives so much flavor that you don’t really even need anything other than veggies and a touch of salt to add flavor. The key is to pick good sausage. I love red pepper and spinach chicken sausage. It’s a staple in my fridge/freezer.

Other than that, the world this recipe is you oyster. I used spinach, bell peppers, mushrooms, and onions here but you can change it up as much or as little as you want.

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Did I mention that this is super quick, especially if you have the veggies chopped before hand? It’s a weeknight dream dinner or a quick lunch luxury.

Sausage and Veggie Stir-fry

Sausage and Veggie Stir-fry


  • 1 lb. sausage, sliced
  • 2 bell peppers, diced
  • 2 onions, diced
  • 8 oz. mushrooms, chopped
  • 2 cloves garlic, minced
  • 8 cups chopped fresh spinach


  1. Heat a large skillet over medium-high heat. Add the sliced sausage, and cook for 5 minutes. Transfer to sausage to paper towels.
  2. Add bell peppers and onions the skillet and sauté for 10 minutes until lightly browned. Stir in mushrooms and sauté until mushrooms release their juices, about 7 minutes. Add in garlic and spinach and cook until spinach reduces, about 3 minutes. Add in reserved sausage and cook for 5 minutes until warmed through. Enjoy!

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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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  1. This is great for a low carb meal! It seems like it would be really filling, even without rice or pasta. I love how it’s really inexpensive and a great way to use up veggies.

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