Roasted Potatoes with Veggie Sausage, White Beans, Garlic & Kale

I really love this meal. It's great for when you want something simple, but really satisfying and delicious.  With a handful of ingredients, dinner is on the table in 30 - 45 minutes.

Vegan sausage, garlic, white beans and kale get cooked in a pan while the potatoes roast.  When potatoes are ready you just combine everything and serve with a wedge of lemon and a side of "Maple Dijonnaise". For the Dijonnaise, just mix equal parts vegan mayo & Dijon mustard together, then drizzle in a bit of maple to taste. You can make it sweet/spicy to your own taste by adjusting the amount of maple/mustard you add to the mayo. 


​Serves 2

Recipe

 Ingredients:

• olive oil for roasting potatoes and for sautéing sausages.
• 1 lb roasting potatoes, cut into 2-inch chunks (I used red Prince Edward Island Potatoes)
• 1 tbsp lemon juice
• 2 of your fav vegan sausages, sliced or chunked 
• 4 cloves of garlic, chopped
• 1/2 can white cannellini beans, drained and rinsed
• 1/2 cup veg stock
• 1 large bunch of kale or chard 
• salt and pepper

Method

1. Toss potatoes with olive oil, salt, pepper & lemon juice. Dump onto a baking sheet and roast for 20-30 minutes, tossing around a few times until golden brown.
2. When the potatoes are almost done roasting, heat a swirl of olive oil in a pan. Add veggie sausage and sauté for a few minutes until browned. 
3. Add chopped garlic & stir around another couple minutes.
4. Add white beans, kale & veg stock. Season with s&p. Cover with a lid for a few minutes.
5. Remove lid, toss around until liquid has evaporated and greens are wilted.
6. Toss roasted potatoes with sausage, bean & kale mixture. Season with more salt and pepper to taste.
7. I like to serve this with a wedge of fresh lemon and Maple Dijonnaise. (Stir together equal parts Dijon mustard & vegan mayo. Then stir in a bit of maple syrup to taste.) A sprinkle of fresh parsley or other soft herbs is a nice finishing touch but optional.

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