Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes

Created by Laura Wright
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.
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.
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.
A 3/4 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 topped with ground chillies and a spoon is sticking out to the side.

Veggie Sausage White Bean Skillet with Kale & 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! 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.
4.97 from 33 votes
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.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings 4

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

Equipment

Notes

  • 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!

Instructions

  • 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.
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.
07/12/2022 (Last Updated 18/10/2023)
Posted in: autumn, creamy, earthy, gluten free option, kale, main course, nut free, quick, refined sugar-free, salty, side dish, smoky, spicy, spring, summer, tomatoes, umami, vegan, white beans, winter

28 comments

Recipe Rating




  • Jack

    5 stars
    I made this today and it would have been more fantastic if I had used fresher kale. I use pre-chopped packaged kale and I feel I should have rehydrated it before use. Otherwise this was an amazingly easy recipe, well written and the article gave expectations. The end result was a smooth and tasty skillet dinner full of flavor and nutrition.

    Thank you for sharing.
    Jack

  • Jennifer

    5 stars
    Loved it! So easy and ingredients I always have on hand. Going in the rotation. Thanks for all the hard work you do to inspire us

  • AB

    5 stars
    So good! I made it exactly as written, and served it over creamy polenta. A definite keeper! Thanks for the recipe!

    • Laura Wright

      Love that you served it over polenta! Thanks for leaving this review :)
      -L

  • Ingrid

    5 stars
    this is scrumptious!
    I loved the creaminess created by the veggie broth combined with beans in the blender – will definitely be making this again

  • Sheila

    5 stars
    After 10 days on the road for work I was craving comfort food and this dish delivered big time. Super easy and absolutely delicious, thanks for another great recipe Laura!

  • Alex

    5 stars
    LOVED this dish! Subbed the chili for smoked paprika and used Trader Joe’s brand sausages. Love the blended bean trick, especially. Will def. use it for other recipes.

  • Deb

    4 stars
    I really enjoyed this recipe, but found that for my liking there wasn’t enough “sauce”. Next time I make it I will cut the amounts for the sausage and kale in half.

  • Pam

    5 stars
    This was outstanding!!! I used Impossible sausage links but next time, I’ll buy the Impossible tube of sausage (less expensive than the links) and brown small medallions. The bias cut links were a little too big. I made the recipe exactly as written and served it with toasted sourdough bread. It was a hit!

  • Maya

    5 stars
    Yum! This is a great recipe. It came together very quickly and was a perfect meal for a winter evening. Thank you!!

  • Ariella

    5 stars
    This was so flavorful for so few ingredients! I was shocked. My husband made this tonight and used field roast brats we had in the freezer, homemade stock from the freezer, and chopped spinach. Will 100% make again!

  • Alex Wilson

    5 stars
    this is delicious – I used the Gardein breakfast sausages and it worked. Only had one can of beans so halved the veg stock, but this turned out so lovely – such delicious flavour!

  • Anne Greenwood

    This is SO GOOD! And it comes together really quickly.
    It’s perfect for a winter weeknight.

  • Dana

    5 stars
    This was creamy, warming, and delicious! I really appreciate the technique of pureeing some of the beans with broth to create creaminess. I did find the flavor of the nutritional yeast slightly over powering and will likely reduce or omit in the future. We used beyond meat Italian sausage and grilled it outdoors before adding to the dish. Certainly a repeat and looking forward to adding some fresh herbs next time around.

  • Jeannie

    5 stars
    Just made this for our dinner tonight and it was amazing! We love the Italian Field Roast sausages and often have them with roasted potatoes and some veg. This dish was a nice change and seemed to make them taste even better. As you suggested, I used the oil from the sun-dried tomatoes, which I think really bumped up the flavour, as you say. Thank you for this recipe, Laura, and for all your recipes – they never disappoint!

  • Chantal

    5 stars
    Great recipe for these cold winter nights. Comes together nice and easy and no real adjustments needed. Definitely making this recipe again.

  • Laura

    5 stars
    Simple, comforting and tasty! This is a great week night dinner that will be in the meal rotation for sure! As always, your recipe was a hit.

  • Jodi

    5 stars
    I’m calling this a new winter classic — it’s hearty and comforting with huge flavour. It was the perfect (and easy!) Sunday supper after the first big snowfall of the season.

  • Michele

    5 stars
    I just made this recipe this evening and OH MY GOSH IT WAS AMAZING! Like another reviewer I had never heard of this brand of sausage before and they are truly delicious. I still find the Beyond Meat and Impossible Burger products have a slight funny taste but not these. The entire recipe is delicious and perfect heading into this time of year. THANK YOU!!! You are my go to for vegan recipes and I love your cookbook.

  • Emily B

    5 stars
    Made this last night – was a hit for a freezing cold night, will definitely go on rotation. I love how creative your recipes are, I always feel like cooking them

  • Ingrid

    5 stars
    The perfect comfort dish for a rainy Saturday night on Vancouver island. the puréed beans made this dish so rich and creamy. Would definitely make this recipe again. thank you ✨

  • Laura

    5 stars
    I’ve made this soup today with adding small pasta shape and more liquid.
    I didn’t have sun dried tomatoes or nutritional yeast
    However
    I added tomato paste and Parmesan
    It was delicious
    Thank you very much for sharing this recipe ❤️

  • B

    5 stars
    Made this tonight and it was amazing. So delicious and simple to make! Thanks so much!!

  • Cheryl

    I am considering serving this to friends next week. Do you have a salad suggestion on your site that might pair well with these flavours?

  • Sabrina

    5 stars
    wow, the perfect comfort dish for this time of year, love all of these ingredients, thank you!

  • Gigi

    5 stars
    I just made this. It’s fantastic. And also love the new find. I had never heard of these veggie sausages before and I was able to locate them in my local grocery!

  • Diane

    Oh my Goodness. I can’t wait to try this…..it sounds perfect!

  • Elizabeth

    This looks so good! I’ve been trying to increase m protein intake so this is very timely. I love quick, hearty dishes that can stand alone. Thank you for this!