@TheCookie - you’d responded to my comment in the Thanksgiving leftovers thread about not having cooked with the Tofurky sausages (in that thread I’d used their kielbasa).
One of the things I cook a lot (at least once a month) is the Tofurky Italian Sausages. I make a big batch and then use in different dishes.
Brown the sausages in a decent a amount of oil then set aside.
Total of 12 sausages (three packs).
Then cook a bunch of sliced red onion (I do one large onion per pack of sausages) in the oil used for the sausages.
Cook them until very reduced (usually 45 minutes to an hour).
The first night I remove about 2/3rds of the onions from the pan, add back four sausages, and dump in some marinara / jarred sauce. Let simmer to warm through then onto rolls with some mozzarella for sandwiches. (I usually cut the sausage lengthwise to butterfly it in the sandwich and make it easier to consume.)
The rest of the sausages and onions? More sandwiches, chopped and used in pasta bakes or over pasta - whatever occurs to me. If I remember, I’ll sometimes saute some green bell peppers for the sandwiches, too. If you eliminate the mozzarella you have a vegan sandwich.
These are high protein (30 grams a sausage) but also high sodium. Wouldn’t fool anyone who prefers meat but they’re decent, especially with the onions and sauce.
I buy at Vons when they’re on sale and stock the freezer.