Article featured image
vegan sausage and peppers
Photo: jeffreyw on Flickr

It was summer of 2000. I was in LA tagging along on my at-the-time girlfriend’s business trip, and we decided to stay the weekend. I was in a little beach town near Marymount University on a Sunday, playing bocce ball on the beach, which turned into an impromptu BBQ.

Luckily, the host was kind enough to allow me to use the grill first, so my vegan protein wouldn’t get all meaty. I often get inspired by the haste of a last-minute cooking experience. I hit up a local Ralph’s and grabbed a package of Field Roast links, an Italian pepper (the long kind) a red onion and pack of buns. What followed was pure simple genius — or at least I like to think so! This grill go-to is filling, simple, and delicious. Low maintenance and with a short ingredient list, it’s perfect for packing in the cooler and heading to the local beach or park.