Step 1

Heat up two tablespoons of oil in a large frying pan, add diced onion and 5-10 minutes later garlic. Sauté on low-medium heat, stirring frequently, until softened and fragrant but not browned.

Step 2

Season with salt and pepper, then add drained beans (squash a portion of the beans with a fork for a creamier texture) and soy milk. Season again.

Step 3

Simmer on low-medium heat, stirring frequently, until creamy and thickened.

Step 4

While the beans are simmering, heat up 1 tsp of olive oil in a heavy skillet. Slice vegan sausages on the diagonal into 1.25 cm / ½" pieces and pan-fry it until lightly charred on all sides.

Step 5

Once sausages are done, remove them from the pan. Add onion chutney, balsamic vinegar and maple syrup to the pan. Season well and simmer for a few minutes until thickened and caramelise.

Step 6

Divide hot beans between bowls. Top with fried sausages, a spoonful of onion chutney sauce and a drizzle of rosemary oil. Enjoy with a slice of crusty bread (I love it with my easy rye sourdough).

Step 7

Pick rosemary leaves, cut the hard ends off and chop the leaves into very fine pieces using a herb cutter, sharp knife or a mini food chopper.

Step 8

Heat up olive oil in a small pot until the oil has small ripples on the surface, then take off the heat and throw all of the chopped rosemary in - rosemary should sizzle as it hits the oil but it should not turn burn (this means that the oil is too hot - test with only a couple of pieces of rosemary to be sure first).

Step 9

Transfer to a small jar, and keep on the kitchen counter - use to top cooked beans, soups, pasta and hummus etc.