Plant-based bratwurst tastes best when you let it get a dark crust and pair it with bright sauerkraut and sharp mustard. Two sausages make a quick, satisfying dinner that feels like a proper meal.

Serves 2. 25 minutes, 8 at the stove.

About 390 calories a serving, 14 g protein, 9 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 bratwurst sausage, plant-based (Impossible), 1 tablespoon oil, to taste salt, to taste pepper, 1 cup sauerkraut (jarred or refrigerated), 3 tablespoons mustard (yellow or wholegrain).

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Once shimmering, lay the two bratwursts in the pan without moving them. Let them sit until the bottom is golden and crispy, about 4 minutes.4 min
2. Turn each sausage and cook the second side until deeply browned, about 4 minutes more. Pierce one with a knife tip; if the juices run clear, they are cooked through.4 min
3. Transfer the bratwursts to a plate. Pour 1 cup sauerkraut into the same pan and stir over medium heat until warmed through, about 2 minutes. Taste and season with salt and pepper.2 min
4. Divide the sauerkraut between two shallow bowls or plates. Top each with one bratwurst and 1.5 tablespoons mustard on the side. Serve at once.

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Note Swap sauerkraut for braised red cabbage or coleslaw if you prefer. Leftovers keep in the refrigerator for three days; reheat the sausages gently. Serve with rye bread or potato salad to stretch the meal.