Vegan Sausage with Honey-Mustard Dipping Sauce
and red potato and green bean salad
It feels like warmer weather is on the horizon with this vegan sausage served with a sweet-savory sauce. The potato salad on the side is great served warm or chilled.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Honey - 2 Tbsp
- Mayonnaise - 2 Tbsp
- Mustard, Dijon - 3 Tbsp (preferably a whole grain style)
- Lemon juice - 1 tsp
- Vegan sausage - 8 links
- Green beans - 1 lb , trimmed and chopped into bite-sized lengths
- Garlic - 2 cloves , chopped
- Vinegar, sherry - 3 Tbsp (sub red wine vinegar)
- Mustard, Dijon - 2 tsp (preferably a whole grain style)
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Potatoes, small red - 1 1/2 lbs (sub any new / baby potatoes)
- Green onions - 2 stalks , chopped, green and white parts combined
Choose Cooking Method
Prep
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Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make dressing - Whisk together garlic, vinegar, mustard (portion for salad), and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)
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Make honey-mustard - Whisk together honey, mayonnaise, mustard (portion for vegan sausage), and lemon juice (portion for vegan sausage). (Can be done up to 5 days ahead)
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Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 4 days ahead)
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Green onions - Chop green onions. (Can be done 1 day ahead)
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Make potato salad - Slice boiled potatoes into bite-sized pieces (either quarters or halves depending on the size). Combine potatoes and green beans with dressing and green onions.
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Make
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Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil.
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Sear vegan sausage until golden brown and heated all the way through, 5 to 7 minutes total, transferring to lower heat if it begins to brown too quickly.
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Give potato salad a stir. Season with some salt and pepper.
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Serve vegan sausage with honey-mustard for dipping and potato salad on the side. Enjoy!
Prep
-
Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
-
Make dressing - Whisk together garlic, vinegar, mustard (portion for salad), and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)
-
Make honey-mustard - Whisk together honey, mayonnaise, mustard (portion for vegan sausage), and lemon juice (portion for vegan sausage). (Can be done up to 5 days ahead)
-
Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 4 days ahead)
-
Green onions - Chop green onions. (Can be done 1 day ahead)
-
Make potato salad - Slice boiled potatoes into bite-sized pieces (either quarters or halves depending on the size). Combine potatoes and green beans with dressing and green onions.
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Try for freeLearn More
Make
-
Heat a skillet over low-medium heat. Drizzle pan with some cooking oil. Sear vegan sausage until golden brown on all sides and heated all the way through, 5 to 7 minutes total.
-
Give potato salad a stir. Season with some salt and pepper.
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Serve vegan sausage with honey-mustard for dipping and potato salad on the side. Enjoy!
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