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.
2. Season with salt and pepper, then add drained beans – squash a portion of the beans with a fork for a creamier texture -, soy milk and nutritional yeast (if using). Season again.
3. Simmer on low-medium heat, stirring frequently, until creamy and thickened.
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.
5. Once sausages are done, remove them from the pan. Add onion chutney, balsamic vinegar and maple syrup to the pan. Season and simmer for a few minutes until thickened and caramelise.
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).

ROSEMARY OIL

1. 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.
2. 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 brown (this means that the oil is too hot – test with only a couple of pieces of rosemary to be sure first).
3. Transfer to a small jar, and keep on the kitchen counter – use to top cooked beans, soups, pasta and hummus etc.