I can’t keep this Veggie Sausage White Bean Skillet Dinner from you! I’ve been making a version of this for a while, usually mixing in some flavor add-ins based on what we have around. It’s a real hit for me, with sun-dried tomatoes, shallots, a bit of chilli, dried oregano and a kiss of balsamic vinegar at the end. This is a super pantry-friendly vegetarian dinner option! The flavors here remind me of my favorite plant-based version of Zuppa Tosacana. It’s just total comfort.
I also love how quickly it comes together (about 45 minutes, mostly on the stovetop). A step that’s a little unique: We blend half of the white beans with the vegetable stock in the blender so that we have a thick, bean-y stock. Once that’s done, we brown the veggie sausage pieces and set them aside. Then, I sauteed shallots, sun-dried tomatoes, garlic, nutritional yeast, dried oregano, and chili to taste. Beans and bean stocks go up and down. Kale is sauteed in the mix and veggie sausage is topped again with a bright hit of balsamic vinegar. Very good!
Some tips for making this Veggie Sausage White Bean Skillet:
- If you can save some oil from a jar of sun-dried tomatoes, I recommend using it to fry the sausage and shallot base! It’s a nice little extra flavor bump.
- My favorite veggie sausage right now (and specifically for this recipe) is Field Roast Italian Garlic and Fennel. If you need your final meal to be gluten-free, I recommend Beyond Meat Hot Italian Sausages.
- Other greens are better than this! Spinach, Kale, Mustard etc.
- I recommend serving it with plenty of crusty bread for dipping. If you want some extra veggie action on the side, a simple shaved fennel and carrot salad with lemon, olive oil, salt and pepper would be a super fresh counterpoint.
I hope you try this recipe! It’s a cute and simple little number for a busy weeknight–I think we could all use a few more of these! It’s also pretty big on plant-based protein. Fans of this may also like my Creamy White Bean Soup with Kale.
Veggie Sausage White Bean Skillet with Kale and Sun-Dried Tomatoes
This Veggie Sausage White Bean Skillet is a hearty, protein-rich meal that comes together on the stovetop in about 45 minutes! Delicious veggie sausages are browned and topped with a thick and creamy white bean and kale stew flavored with sun-dried tomatoes and garlic.
- 2 (19-oz/591 ml) Cans of white beans, drained, washed and split
- 1 ⅓ the cup Vegetable extract
- 2 table spoon olive oil
- 4 Veggie sausage, cut into one-inch pieces
- 1 the middle shallot, small dice
- ¼ the cup Sun-dried tomatoes, finely chopped
- 3 cloves Garlic, minced
- 2 table spoon Nutritional Scream
- ½ teaspoon Dried oregano
- ¼ teaspoon Green chillies (optional)
- Sea salt and black pepper, to taste
- 1 teaspoon Flavored vinegar
- 4 the cup chopped kale
- Vegan “Parmesan”, for serving (optional)
- Additional chili or chili crisp for serving
- If you can save some oil from a jar of sun-dried tomatoes, I recommend using it to fry the sausage and shallot base! Nice little extra flavor bump.
- My favorite veggie sausage right now (and especially for this recipe) is Field Roast Italian is more garlic and fennel. If you need to go gluten-free, I recommend it Hot Italian sausage outside the meat!
- Other greens are better than this! Spinach, kale, mustard greens, etc.!
In an upright blender, combine half the beans and all of the vegetable stock. Blend it on high until completely smooth. Set aside.
Set a large, deep skillet over medium heat. Pour olive oil and swirl it around. Place the sliced veggie sausages in the skillet and spread out in a single layer. Brown the sausage slices completely on one side and flip. Brown the other side and then transfer to a plate. This entire process should take 6-7 minutes.
Return the pan to medium heat. If you want to add more olive oil, drizzle it on. Add the shallots and sauté until very soft and translucent, about 5-6 minutes. Reduce heat if it browns too quickly. Add the sun-dried tomatoes, garlic, nutritional yeast, dried oregano and chilies to the pan. Stir for about a minute.
Add the remaining uncooked white beans to the skillet and stir. Season with salt and pepper. Pour in the pureed white beans and vegetable stock mixture and stir. Bring it to a boil and simmer until slightly reduced, about 5 minutes. Add the balsamic vinegar and kale and stir into the beans until the kale is wilted. At this point the mixture should be quite thick! Season again with salt and pepper if needed.
Add the browned veggie sausage back to the skillet and stir a bit. Serve the Veggie Sausage and White Bean Skillet immediately with crusty bread, vegan “Parmesan” and extra ground pepper or chili crisps.