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.
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.