Two Plant-based Sausages Recipe

Prep aromatics

Thinly slice or finely chop 1/2 cup yellow onion and mince 1 clove garlic. Combine Dijon, maple syrup, smoked paprika, salt and pepper in a small bowl and set aside.

Cook sausages

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Add the plant-based sausages whole and cook 3–4 minutes per side, turning occasionally, until evenly browned and heated through (internal temperature per package instructions). Remove sausages to a clean plate and tent loosely with foil.

Make topping

In the same skillet over medium heat, add the prepared onions and a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until softened and beginning to caramelize. Add the minced garlic and cook 30 seconds until fragrant. Stir in the mustard-maple mixture and cook 30–45 seconds until the mixture coats the onions. If it looks dry, add 1 teaspoon water and scrape up any fond from the pan. Return the sausages to the pan and spoon the onion glaze over them to warm and coat, about 1 minute. Keep warm while finishing fries and beans.

Prepare potatoes

Preheat oven to 220°C (425°F). Wash the potatoes well and cut into 1/3–1/2-inch thick sticks, leaving the skin on. Pat the cut potatoes thoroughly dry with a clean towel or paper towels (removing surface moisture helps them crisp).

Coat and roast

In a large bowl, toss the dry potato sticks with 1 teaspoon cornstarch, 2 tablespoons neutral oil, 3/4 teaspoon sea salt and 1/4 teaspoon black pepper until evenly coated. Spread the fries in a single layer on a rimmed baking sheet lined with parchment or lightly oiled, leaving space between pieces. Roast on the middle rack for 20 minutes, then flip or shake the pan and roast another 10–12 minutes until golden and crisp at the edges. If you prefer extra crispness, finish under the broiler 1–2 minutes, watching closely.

Season and rest

Remove fries from oven, taste and adjust salt if necessary. Keep warm while plating.

Heat and flavor beans

While fries roast, heat 1 teaspoon olive oil in a small saucepan or skillet over medium-low heat. Add the drained white beans and stir to coat in oil. Add 1 teaspoon tomato paste and 2 tablespoons vegetable broth (or water). Gently mash about one-quarter of the beans with the back of a spoon to create a creamier texture, leaving the rest whole. Cook 3–4 minutes until warmed through and the tomato paste is incorporated.

Finish

Stir in 1/2 teaspoon lemon juice, 1 tablespoon chopped parsley (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Keep warm until serving.

Divide the skin-on fries between plates. Place the two warmed plant-based sausages alongside or on top of the fries and spoon the caramelized onion glaze over the sausages. Add the warmed beans to the plate. Garnish with 1 teaspoon chopped parsley and serve with ketchup or hot sauce on the side.