White Bean & Kale Stew with Vegan Sausage

It’s easy to get caught up in the negative while mourning the news, worrying about affected citizens, stewing over a dismissive comment from the boss, or mentally flipping off the inconsiderate drivers encountered on the way home. Sometimes you need a reminder to stop and enjoy the little things: cozy blankets, morning boops from cuddly kittens, a steaming hot bowl of stew on a cool fall evening...



This stew is hearty, flavorful, and really hits the spot. I’ve made a couple batches of this as meal prep for a week’s worth of lunches. My take on this recipe is vegan, but you could use “real” sausage and maybe parmesan cheese, if you’re so inclined.




Olive oil

Vegan sausage, sliced or crumbled

Medium purple or yellow onion, diced or thinly sliced

4 cloves garlic, minced

1 Tbsp thyme

¼ - ½ tsp crushed red peppers, to taste

3 Tbsp nutritional yeast

Can of white beans (I prefer Great Northern but Cannellini would work too)

Bunch of kale, rinsed and torn into bite-sized pieces, stems picked out

Can of crushed tomatoes

4-6 cups vegetable broth

1-2 cups plant-based milk


Cook sausage in a small amount of oil over medium heat until brown. Set aside.





Heat 1-2 tablespoons of oil in large dutch oven over medium heat. Once hot, saute onion until just translucent. Add garlic and cook for one minute before adding thyme, red peppers and nutritional yeast. Stir for about a minute, then add a splash of veggie broth (or white wine, if you have it), stirring and scraping the bottom of the pan. Add crushed tomatoes, beans, broth and kale, stirring to combine. Bring to a boil, reduce heat and simmer for 20 minutes. Add sausage and milk and simmer for another 15 minutes.

 Sausage-less white bean and kale stew  

Sausage-less white bean and kale stew  

Dani AdamsComment