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Export 11 ingredients for grocery delivery
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.
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