Wednesday, September 16, 2015
Vegan Mofo #18: Toulousaine Sausage and Bean Salad...
I don’t know how traditional this recipe is or how common, but after doing a bit of googling I found there are all kinds of recipes for sausage salads in Toulouse, the ingredients vary but usually it’s a vinegar mustard dressing, and has beans and sausage. This particular recipe I found when flipping through an interesting book called “The French Market” written by Joanne Harris and I thought it sounded so good that I wanted to try and veganize it, just to see how it was. I think it ended up being really good, and even my husband loved it which amazed me since he typically is no fan of beans, certainly not this many beans all at once!
I love the simplicity of the dish, I love both the bold and subtle flavors, the creamy beans mixed with the chewy sausage. Loved it over a bed of greens though you can simply eat it as is without the lettuce. Obviously the original recipes call for sausages from Toulouse, but in liu of that Harris recommended Italian Sausages so I went with my favorite, Field Roast.
Toulousaine Sausage and Bean Salad
(AKA Salade Toulousaine)
4 Vegan Italian Sausages
1 15oz Can Chickpeas Rinsed and Drained
1 15oz Can Navy Beans Rinsed and Drained
1/4 Olive Oil
2 Tbsp Red Wine Vinegar
1 Tbsp Whole Grain Mustard
1/4 tsp Dried Sage
Sea Salt and Black Pepper to taste
4 Ripe Tomatoes
Lettuce, Arugula or Mixed Greens for serving (Optional)
- Heat a bit of Olive oil in a large frying pan over medium high heat. Slice the sausages into rounds and fry in the oil until browned on both sides, 5-10 minutes. Remove from the heat and place on a plate.
- Place the Chickpeas and Navy Beans in the same pan. Add the Oil, Vinegar, Mustard, Sage, Salt and Pepper. Mix to combine well and then cook for about 5 minutes until heated through.
- Add the tomatoes to the beans, mix well, and cook about 2 minutes. Remove from the heat, and place the bean mixture into a large serving bowl. Add the sausages and toss to combine. Taste and season with salt and pepper as needed.
- Line serving bowls or plates with a bit of lettuce or mixed greens, then top with 2 generous scoops of the Sausage and Bean Salad. Enjoy Hot, at room temp, or cold, I personally liked it best at room temperature.