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Beyond Sausages, Roasted Cabbage & Cannellini Bean Salad

How about a hearty "meat & potatoes" dinner to fill you up on a blustery winter night? Beyond sausages sprinkled with smoked paprika, caramelized cabbage served over mashed potatoes is enough, but the star of this dish is the Cannellini Bean Salad. So yum!


1/2 head green cabbage, cored and sliced

2 Tbsp olive oil

1 tsp paprika

4 Beyond Sausages, sliced

1 tsp smoked paprika

(Cannellini Bean Salad)

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

4 tsp dijon or grainy mustard

1/4 cup chopped fresh dill

1 small shallot, diced

15 oz can cannellini beans, drained and rinsed

(Mashed Potatoes)

1.5-2lbs potatoes, peeled and cubed

1 Tbsp olive oil

1 Tbsp plant-based butter

1 tsp white vinegar

1/4 cup plant-based milk/cream

2 Tbsp chopped fresh dill


1. Preheat oven to 450°F. Place potatoes in pot and cover with water and 1 tsp salt. Bring to boil and cook until tender, approximately 12-15 minutes.

2. Toss cabbage with 2 Tbsp oil, paprika, salt & pepper. Place on parchment paper lined baking sheet. Bake 25-30 minutes, until caramelized in places, tossing once after 15 minutes.

3. While potatoes and cabbage are cooking, combine white bean salad ingredients. Season well with salt and pepper. Toss until beans well coated. Set aside.

4. Sprinkle smoked paprika over sausage. Place a non-stick skillet over medium heat with 1 tsp oil. Cook sausages until browned on both sides, turning sausages with tongs/spatula, approximately 7-8 minutes. **If unable to slice, just cook sausage, breaking up with a spatula. Set aside.

5. When potatoes are cooked, drain and return to pot. Add olive oil, plant-based butter & milk, dill and season with salt and pepper. Mash until desired consistency.

6. Spread mashed potatoes onto each plate. Top with caramelized cabbage, Beyond sausages and cannellini beans.

*Inspired & veganized by NYT Cooking

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