Sausage white bean skillet.

Combining butter beans and stock in a blender! Who knew? Damn. This was heaven on a plate - deglazed the pan with some wine after shallots/garlic/spices but otherwise stayed bang on - and it was worth it. Served with sweet potato mash and lots of love. x

OG recipe here

Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes

This veggie sausage white bean skillet is a hearty and satisfying 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.

4.98 from 35 votes

Print Recipe

Prep Time:20minutes mins

Cook Time:25minutes mins

Total Time:45minutes mins

Servings4

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

• Blender

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!

Moussaka

I keep thinking about George Calombaris on MasterChef saying 'my mother's MOU-sa-Ka'. Anyway. Made this as part of a heart-feast for chosen family(TM) tonight. Fuck it was good. I made an alt bechamel from another recipe (see below) but apart from that stuck to the main recipe. Added a Massel beef stock cube to the mince and Allspice instead of cloves. That's about it. I love cooking for people I love. What a privilege. x

OG recipe here

BECHAMEL

• 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 30 min)
• 1 large garlic clove
• 1 heaped tbsp white miso paste
• 4 tbsp / ¼ cup nutritional yeast
• ½ tsp ground nutmeg, adjust to taste
• ½ tsp salt, adjust to taste
• pepper (I used white pepper), adjust to taste
• 1 slighly heaped tbsp tapioca starch

Prep Time:1hour hr

Cook Time:1hour hr 15minutes mins

Total Time:2hours hrs 15minutes mins

Course:Dinner

Cuisine:Greek

DietVegan, Vegetarian

Serving size:8

Ingredients

Eggplant and Potatoes

• ▢1 ½ pounds (680g) eggplant (medium-to-large sized works best)
• ▢Kosher salt
• ▢2 pounds (900g) Yukon gold potatoes
• ▢6 tablespoons olive oil, divided
• ▢2 ½ teaspoons dried oregano, divided
• ▢3 garlic cloves, grated or minced
• ▢Freshly cracked black pepper

Meat Sauce

• ▢2 tablespoons olive oil
• ▢1 medium yellow onion, chopped
• ▢4 garlic cloves, grated, minced, or finely chopped
• ▢1 cinnamon stick*
• ▢1 tablespoon fresh thyme leaves* (no need to chop, small bunches are fine too)
• ▢1 pinch of ground cloves
• ▢½ teaspoon red pepper flakes (optional; omit for mild; use 1 tsp for a kick)
• ▢3 tablespoons tomato paste
• ▢12 to 16 ounces (340 to 450g) vegan ground meat (we like Impossible Burger)**
• ▢8 ounces (227g) cremini mushrooms (or mushrooms of choice), finely chopped or pulsed in food processor
• ▢⅓ cup (80 mL) dry red wine (see notes for substitute)***
• ▢1 28-ounce (800g) can of crushed tomatoes
• ▢½ teaspoon kosher salt
• ▢1 bay leaf
• ▢½ teaspoon porcini mushroom powder (optional for extra savory oomph)
• ▢1 large handful of fresh basil or parsley, chopped

Bechamel

• ▢1 cup (140g) raw cashews, soaked overnight or quick soaked*
• ▢1 ¾ cups (420 mL) water
• ▢½ teaspoon freshly grated nutmeg
• ▢½ teaspoon garlic powder
• ▢½ cup (40g) nutritional yeast
• ▢¾ teaspoon kosher salt, more to taste
• ▢4 tablespoons (½ stick / 56g) vegan butter (or extra virgin olive oil)
• ▢⅓ cup (42g) all-purpose flour**

Assembly

• ▢½ cup (38g) panko bread crumbs* (optional for a crispy top)
• ▢Extra virgin olive oil for drizzling
• ▢Flaky sea salt
• ▢1 large handful of fresh basil or parsley, chopped (optional)

Instructions

Eggplant And Potatoes

• Slice off the stem of the eggplant. Slice the eggplant crosswise in half. Now, slice each half thinly lengthwise, about ¼ inch thick (.6 cm).*

  Transfer eggplant slices to a large colander and sprinkle with some salt. Toss to coat. Allow to rest for 30 minutes. Pat the eggplant dry to remove excess moisture and salt. Transfer to a large bowl.
• Preheat the oven to 425ºF/218ºC and arrange one oven rack in the bottom, one in the middle. Line two rimmed sheet pans with parchment paper for easy cleanup and minimal sticking (naked sheet pans are fine but only if well worn).
• Peel the potatoes and slice slightly thicker than the eggplant (1/3” or .8cm thick). Transfer to a sheet pan. Toss with 2 tablespoons of the oil, 1 ½ teaspoons of oregano, and season with salt and pepper. Spread the potatoes out on the pan without overlapping on top of each other.
• In a large bowl, combine the eggplant with the grated garlic, remaining 1 teaspoon of oregano, and a generous amount of pepper, and toss well. Add 2 tablespoons of the olive oil, and toss to coat the eggplant. Add the remaining 2 tablespoons of oil and toss once again, ensuring all the eggplant is coated well.**

  Transfer the eggplant to the other sheet pan (it’s okay to slightly overlap and pile on top of each other).
• Roast both potatoes and eggplant in the oven for 30 minutes, until the eggplant is tender and lightly browned and the potatoes are fork tender and lightly browned on the bottoms.

Meat Sauce

• Heat the 2 tbsp oil in a deep saute pan over medium-high heat. Once hot, add the onions and season with a pinch of salt. Cook until softened and golden, 8 to 10 minutes. Deglaze the pan as needed with a few spoons of water to prevent burning.

  Add garlic, cinnamon stick, thyme, cloves, chile flakes, and tomato paste, and cook for about 2 minutes, stirring frequently.
• Add in the ground meat and break up with a wooden spoon. Cook until it’s a bit browned, 2 to 3 minutes. Then add the mushrooms and cook for 2 to 4 minutes.
• Pour in the wine and deglaze the pan, scraping up any browned bits. Cook until the smell of alcohol burns off, about 3 to 5 minutes.
• Pour in the tomatoes, ½ teaspoon kosher salt, several cracks of pepper, bay leaf, and mushroom powder, if using. Bring to a rapid bubble, then reduce the heat to a simmer. Simmer until the sauce thickens and the liquid has evaporated, 8 to 10 minutes, or until it looks like a thick meat sauce the liquid has evaporated.
• Take off the heat, and remove bay leaf and cinnamon. Stir in basil. Taste, adding a pinch of sugar if needed to balance the acidity. Season to taste with salt and pepper.