Step 1

In an upright blender, combine half of the beans and all of the vegetable stock. Blend this on high until completely smooth. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.