I cannot keep this veggie sausage white bean skillet dinner from you any longer! I’ve been making a version of it for a while, usually mixing up some of the flavour add-ins based on what we have around. This one with sun dried tomatoes, shallots, a bit of chili, dried oregano, and a kiss of balsamic vinegar at the end really hits for me. This is a super pantry-friendly vegan dinner option! The flavours here remind me of my fave 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). One step that’s a little unique: we blend up half of the white beans with vegetable stock in the blender so that we have a thick, bean-y stock essentially. Once that’s done, we brown up slices of veggie sausage and set those aside. Then, I sauté the flavour base of shallots, sun dried tomatoes, garlic, nutritional yeast, dried oregano, and chillies. The beans and bean stock go in and get reduced down. Kale is wilted into the mix and the veggie sausage goes back on top along with the bright hit of balsamic vinegar. So good!
Some tips for making this Veggie Sausage White Bean Skillet:
- If you can spare some of the oil from the sun dried tomatoes jar, I recommend using it to sauté the sausage and shallot base in! It’s a nice little extra flavour bump.
- My favourite veggie sausages right now (and especially for this recipe) are the Field Roast Italian Garlic & Fennel ones. If you need your final dish to be gluten-free, I recommend the Beyond Meat Hot Italian sausages.
- Other greens are good in this! Spinach, collard greens, mustard greens etc.
- I recommend serving this with lots 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 that you give this recipe a try! It’s a nice and simple little number for busier weeknights–I think we could all use a few more of those! It’s also pretty big on the plant-based protein. Fans of this might also like my Creamy White Bean Soup with Kale.
Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes
- 2 (19-oz/591 ml) cans white beans, drained, rinsed & divided
- 1 ⅓ cups vegetable stock
- 2 tablespoons olive oil
- 4 veggie sausages, sliced into one inch pieces
- 1 medium shallot, small dice
- ¼ cup sun dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons nutritional yeast
- ½ teaspoon dried oregano
- ¼ teaspoon ground chillies (optional)
- sea salt and ground black pepper, to taste
- 1 teaspoon balsamic vinegar
- 4 cups chopped kale
- Vegan “parmesan”, for serving (optional)
- extra ground chillies or chili crisp, for serving
- If you can spare some of the oil from the sun dried tomatoes jar, I recommend using it to sauté the sausage and shallot base in! Nice little extra flavour bump.
- My favourite veggie sausages right now (and especially for this recipe) are the Field Roast Italian Garlic & Fennel ones. If you need yours to be gluten-free, I recommend the Beyond Meat Hot Italian sausages!
- Other greens are good in this! Spinach, collard greens, mustard greens etc!
- In an upright blender, combine half of the beans and all of the vegetable stock. Blend this on high until completely smooth. Set aside.
- Set a large, deep skillet over medium heat. Pour in the olive oil and swirl it around. Place the sliced veggie sausages into the skillet and spread them out into a single layer. Brown the sausage pieces completely on one side and flip over. Brown the other side and then transfer them to a plate. This whole process should take 6-7 minutes.
- Return the skillet to medium heat. If you need to add more olive oil, drizzle it in. Add the shallots and sauté until very soft and translucent, about 5-6 minutes. If they are browning too fast, turn the heat down. To the skillet, add the sun dried tomatoes, garlic, nutritional yeast, dried oregano, and chillies. Stir for about a minute.
- Add the remaining non-blended white beans to the skillet and stir. Season with salt and pepper. Pour in the puréed white bean and vegetable stock mixture and stir. Bring this to a boil and simmer until slightly reduced, about 5 minutes. Add the balsamic vinegar and kale and stir it up into the beans until the kale is wilted. The mixture should be quite thick at this point! Season with salt and pepper again if necessary.
- Add the browned veggie sausage back into the skillet and stir it up a bit. Serve the veggie sausage and white bean skillet immediately with crusty bread, vegan “parmesan” and extra ground chillies or chili crisp.