Picture this: a cozy evening, the tantalizing aroma of sautéed garlic filling the air, and a hearty, wholesome skillet dish coming together in minutes. That’s exactly what this veggie sausage white bean skillet with kale & sun-dried tomatoes promises. It’s a dish that feels indulgent yet is packed with nourishing ingredients, making it perfect for weeknights or when you want to impress guests without breaking a sweat.
Why You’ll Love This Recipe
This skillet recipe combines the earthy flavors of white beans, the savory goodness of veggie sausage, and the tangy punch of sun-dried tomatoes. Add nutrient-rich kale and a hint of spice, and you’ve got a one-pan wonder that’s:
- Easy to Make: With minimal prep and just one pan, cleanup is a breeze.
- Packed with Nutrition: High in protein, fiber, and vitamins, it’s a well-rounded meal.
- Vegan-Friendly: Perfect for plant-based eaters, with an optional vegan parmesan topping.
Ingredients You’ll Need
Here’s everything you’ll need to whip up this delicious skillet dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| White beans | 2 cans (19 oz/591 ml) | Drained, rinsed & divided |
| Vegetable stock | 1 ⅓ cups | Adds depth to the dish |
| Olive oil | 2 tablespoons | For sautéing |
| Veggie sausages | 4 | Sliced into 1-inch pieces |
| Shallot | 1 medium | Small dice |
| Sun-dried tomatoes | ¼ cup | Finely chopped |
| Garlic | 3 cloves | Minced |
| Nutritional yeast | 2 tablespoons | Adds a cheesy, nutty flavor |
| Dried oregano | ½ teaspoon | Enhances the herbal notes |
| Ground chilies (optional) | ¼ teaspoon | For a touch of heat |
| Sea salt and black pepper | To taste | Adjust to preference |
| Balsamic vinegar | 1 teaspoon | Adds a subtle tang |
| Kale | 4 cups | Chopped, stems removed |
| Vegan parmesan (optional) | As desired | For garnish |
| Chili crisp or ground chilies | For serving | Optional, for extra heat |
Step-by-Step Recipe Guide
1. Prepare Your Ingredients
Before you start cooking, take a moment to prep everything. Chop the kale, dice the shallot, and slice the veggie sausages. Having everything ready makes cooking stress-free and efficient.
2. Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced shallot and cook until softened, about 3 minutes. Toss in the minced garlic and sun-dried tomatoes, stirring for another minute until fragrant.
3. Brown the Veggie Sausages
Add the sliced veggie sausages to the skillet. Let them brown on all sides, stirring occasionally, for about 5–7 minutes. This step brings out their savory flavors and gives them a slight crispness.
4. Add the White Beans and Seasonings
Stir in half of the white beans, reserving the rest for later. Sprinkle in the oregano, ground chilies (if using), nutritional yeast, and a pinch of salt and pepper. Cook for 2–3 minutes to let the flavors meld.
5. Create the Sauce
Pour in the vegetable stock and balsamic vinegar. Use a wooden spoon to scrape up any browned bits from the skillet—this adds depth to the dish. Let the mixture simmer gently for 5 minutes.
6. Blend for Creaminess
Using an immersion blender, partially blend the skillet mixture to create a creamy base. Alternatively, you can transfer a portion to a countertop blender and then return it to the skillet. Leave some beans whole for texture.
7. Incorporate the Kale
Add the chopped kale to the skillet in batches, stirring until it wilts. This will take about 2–3 minutes.
8. Finish with Remaining Beans
Stir in the reserved white beans and cook for another 2–3 minutes until everything is heated through. Adjust seasoning with more salt, pepper, or balsamic vinegar as needed.
9. Serve and Garnish
Serve the skillet hot, topped with vegan parmesan, a drizzle of chili crisp, or extra ground chilies for heat. Pair it with crusty bread or enjoy it as is.
Nutritional Benefits of This Dish
| Nutrient | Benefit |
|---|---|
| Protein (White Beans, Veggie Sausages) | Supports muscle health and keeps you full |
| Fiber (Kale, Beans) | Aids digestion and promotes gut health |
| Iron (Kale, Nutritional Yeast) | Boosts energy and combats fatigue |
| Vitamins A & C (Kale) | Strengthens immunity and skin health |
Tips for Success
1. Use Quality Ingredients
Opt for organic kale and high-quality sun-dried tomatoes packed in oil for the best flavor.
2. Customize the Heat Level
Adjust the ground chilies or chili crisp to your spice preference.
3. Make It Gluten-Free
Ensure your veggie sausages are gluten-free if necessary.
4. Store Leftovers Properly
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to preserve the texture.
Variations to Try
- Mediterranean Twist: Add a handful of olives and a sprinkle of fresh parsley for a Mediterranean flair.
- Hearty Winter Version: Substitute kale with spinach or chard, and add a splash of plant-based cream for richness.
- Spicy Version: Use hot veggie sausages and double the ground chilies for extra kick.
FAQs About Veggie Sausage White Bean Skillet with Kale & Sun-Dried Tomatoes
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but sun-dried tomatoes provide a concentrated flavor that enhances the dish. If using fresh, consider roasting them first.
2. What’s a good substitute for kale?
Spinach, Swiss chard, or even collard greens work well in place of kale.
3. Can I make this dish ahead of time?
Absolutely! Prepare the dish up to the final step, then reheat and add the garnishes before serving.
4. Is this recipe freezer-friendly?
Yes, you can freeze portions in airtight containers for up to a month. However, the texture of the kale may soften upon reheating.
5. What pairs well with this dish?
Serve it with crusty bread, a simple side salad, or over rice for a complete meal.
6. Can I omit the nutritional yeast?
Yes, but the yeast adds a cheesy, umami flavor. You can substitute it with vegan cheese or a splash of soy sauce for depth.
Final Thoughts: Make This Skillet Your Go-To Meal
This veggie sausage white bean skillet with kale & sun-dried tomatoes is more than just a meal—it’s an experience of bold flavors and comforting textures. Whether you’re feeding your family or treating yourself, it’s sure to become a favorite.
Ready to try it? Gather your ingredients and get cooking—you won’t regret it!
Veggie Sausage White Bean Skillet with Kale & Sun-Dried Tomatoes
Ingredients
- 2 cans 19 oz each white beans, drained and rinsed, divided
- 1 ⅓ cups vegetable stock
- 2 tablespoons olive oil
- 4 veggie sausages sliced into 1-inch pieces
- 1 medium shallot finely diced
- ¼ cup sun-dried tomatoes finely chopped
- 3 cloves garlic minced
- 2 tablespoons nutritional yeast
- ½ teaspoon dried oregano
- ¼ teaspoon ground chilies optional
- Sea salt and black pepper to taste
- 1 teaspoon balsamic vinegar
- 4 cups kale chopped, stems removed
- Vegan parmesan optional, for garnish
- Chili crisp or ground chilies optional, for serving
Instructions
- Prepare Ingredients
- Chop kale, dice the shallot, and slice veggie sausages.
- Sauté Aromatics
- Heat olive oil in a large skillet over medium heat.
- Sauté shallot until softened (about 3 minutes).
- Add garlic and sun-dried tomatoes; cook until fragrant (1 minute).
- Brown the Veggie Sausages
- Add sausage slices; cook, stirring occasionally, until browned (5–7 minutes).
- Add Beans & Seasonings
- Stir in half the white beans, oregano, ground chilies (if using), nutritional yeast, salt, and pepper.
- Cook for 2–3 minutes.
- Create the Sauce
- Pour in vegetable stock and balsamic vinegar.
- Scrape up browned bits from the skillet; simmer for 5 minutes.
- Blend for Creaminess
- Partially blend the mixture with an immersion blender for a creamy texture, leaving some beans whole.
- Add Kale
- Stir in kale in batches; cook until wilted (2–3 minutes).
- Finish with Remaining Beans
- Add reserved white beans; cook until heated through (2–3 minutes).
- Adjust seasoning with salt, pepper, or balsamic vinegar.
- Serve
- Top with vegan parmesan and chili crisp (optional).
- Pair with crusty bread or enjoy as is.
Notes
- Substitutions: Replace kale with spinach or Swiss chard for variety.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Spicy Option: Increase ground chilies or use hot veggie sausages.