Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes

Name: Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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

Created by Laura Wright

Jump to Recipe

Pin Recipe

4.97 from 33 votes

This veggie sausage white bean skillet is a hearty, protein-rich meal that comes together on the stovetop in about 45 minutes! Savoury veggie sausages are browned and placed on top of a thick and creamy white bean and kale stew flavoured with sun dried tomatoes and garlic.

An overhead shot of a veggie sausage white bean skillet with lots of wilted kale. The skillet consists of a thick, stew-like mixture with browned slices of veggie sausage on top. The skillet is garnished with ground chillies.

An overhead shot of a serving of a thick white bean and kale stew-like mixture in a shallow bowl. The stew is topped with browned slices of veggie sausage. A slice of crusty bread is perched in the bowl. An off-white linen napkin is seen to the side.

An overhead shot of ingredients used in a veggie sausage white bean skillet against a white background.

An up close, overhead shot of browned, sliced veggie sausage in a skillet.

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 vegan butternut squash 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.

An overhead shot of a creamy mixture being poured into a skillet with cooked white beans, sun dried tomatoes, and spices.