Slice two Trader Joe's Italian vegetarian sausages.
Sauté in Instant Pot for a few minutes in a little olive oil till browned.
Remove sausage and set aside in a bowl.
Sautee a chopped onion in a bit more olive oil. After a few minutes, add 2 cubes of frozen Trader Joe's garlic and a cube or two of frozen Trader's Joe's ginger. (Or fresh.)
Grate on some lemon pepper as this cooks.
Add in a large sweet potato or two smaller ones, cut up in small cubes.
Grate on a little salt and pepper.
Add 5 or 6 cups of Veggie Both (whisk Vegetable Better Than Bouillon into boiling water).
Set Instant Pot to pressure cook for 8 minutes and let it release for 10 mins.
Open lid carefully and add a generous amount of chopped Tuscan kale.
Add a can of white beans, drained and rinsed.
Set Instant Pot back to sauté mode and cook for about five minutes to soften the kale.
Stir in the sausage and serve with rosemary crackers and peppered goat cheese medallions.
