Name: Plant-Based Bratwurst Sandwiches with Red Potato and Kale Salad
Total time: 50 min
Ingredients: 1 pound small red potatoes , unpeeled, halved; 7 tablespoons extra-virgin olive oil , divided; 1 teaspoon table salt , divided; ½ teaspoon pepper , divided; 2 red onions , halved and sliced ¼ inch thick; 4 (3½-ounce) plant-based bratwurst sausages; ¼ cup whole-grain mustard , divided, plus extra for serving; 2 tablespoons red wine vinegar; 4 hot dog buns , toasted if desired; 5 ounces (5 cups) baby kale; 4 radishes , trimmed and sliced thin

Why This Recipe Works

Plant-based bratwurst steals the show and requires zero prep: We simply roast the brats on a rimmed baking sheet alongside sliced red onions and some halved red potatoes. The hands-off cooking time lets us focus on the side salad—which also comes together amazingly quickly. We whisk together a zippy dressing of extra-virgin olive oil, red wine vinegar, and whole-grain mustard and then toss it with baby kale and the roasted potatoes. We then nestle the brats and onions in toasted hot dog buns, dish up the warm potato salad, and dig in. Just like that, dinner is done.

Before You Begin

Look for red potatoes that are 1 to 2 inches in diameter.

We prefer the flavor of bratwurst-style sausages here, but any style of plant-based sausage will work.

Instructions

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; arrange cut side down on 1 half of prepared sheet.

Toss onions with 1 tablespoon oil in now-empty bowl. Place sausages on opposite side of sheet from potatoes, then scatter onions around sausages. Roast until potatoes are tender and sausages are fully cooked, 25 to 30 minutes, flipping sausages halfway through roasting.

Whisk 2 tablespoons mustard, vinegar, remaining ¼ cup oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Remove sheet from oven. Add potatoes to bowl with dressing and toss to coat.

Divide sausages and onions evenly among buns and top with remaining 2 tablespoons mustard. Add kale and radishes to potatoes and toss to combine. Season with salt and pepper to taste. Serve sandwiches with potato salad, passing extra mustard separately.