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Veggie Sausage White Bean Skillet with Kale & Sun-Dried Tomatoes

This hearty skillet dish combines earthy white beans, savory veggie sausage, tangy sun-dried tomatoes, and nutrient-packed kale. Quick, wholesome, and utterly satisfying, it’s a perfect choice for plant-based eaters or anyone craving a delicious, nourishing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan, Mediterranean
Ingredients Method Notes

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

Method
 

  1. Prepare Ingredients
  2. Chop kale, dice the shallot, and slice veggie sausages.
  3. Sauté Aromatics
  4. Heat olive oil in a large skillet over medium heat.
  5. Sauté shallot until softened (about 3 minutes).
  6. Add garlic and sun-dried tomatoes; cook until fragrant (1 minute).
  7. Brown the Veggie Sausages
  8. Add sausage slices; cook, stirring occasionally, until browned (5–7 minutes).
  9. Add Beans & Seasonings
  10. Stir in half the white beans, oregano, ground chilies (if using), nutritional yeast, salt, and pepper.
  11. Cook for 2–3 minutes.
  12. Create the Sauce
  13. Pour in vegetable stock and balsamic vinegar.
  14. Scrape up browned bits from the skillet; simmer for 5 minutes.
  15. Blend for Creaminess
  16. Partially blend the mixture with an immersion blender for a creamy texture, leaving some beans whole.
  17. Add Kale
  18. Stir in kale in batches; cook until wilted (2–3 minutes).
  19. Finish with Remaining Beans
  20. Add reserved white beans; cook until heated through (2–3 minutes).
  21. Adjust seasoning with salt, pepper, or balsamic vinegar.
  22. Serve
  23. Top with vegan parmesan and chili crisp (optional).
  24. 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.
This recipe is easy to customize, perfect for meal prep, and ideal for cozy dinners. Enjoy!