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

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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!