Hearty farro, savoury vegetables and veggie sausage come together to make the most incredible comfort food dinner! Finished with creamy goat cheese and fresh parsley, you’ll want to make this farro recipe again and again, it’s that good!
This sausage, vegetable and farro recipe was originally posted in November 2017, but has been updated with new pictures, recipe details and recipe tweaks.
Have you ever made something so good that you just grabbed a fork and started to devour straight from the pan?
Well, that’s what happened when I made this farro with vegetables and sausage. When the dish was finished, I was so happy and literally danced around the kitchen (I was home alone too, may I add). I couldn’t wait to share with you all!
To me, this farro recipe has risotto vibes. It’s creamy, comforting and just what you want to devour on a cold fall day.
Fan of farro? Check out this fall farro salad!
Why We Love This Farro Recipe
- It can be made with veggie or regular sausage so use what works best for you!
- Made with pretty simple, humble, ingredients.
- There’s little hands-on time. Most of the work is done by your stove.
- It has all the cozy, comfort food vibes, perfect on a cold day to fill (and warm) you up!
What is Farro?
I sure didn’t grow up on farro, but it’s something hubby and I regularly have in our pantry these days.
Farro can typically be found in any grocery store, usually alongside other grains (or, most often, in the health food section).
It’s very easy to cook and can be used in a variety of ways, like in soups, stews, salads and recipes like this one. I’ve enjoyed it in both warm and cold dishes. You really can’t go wrong.
Aside from ‘whole grain’ farro, you can get in ‘pearled’ and ‘semi-pearled’, each with different cooking times. Today’s recipe uses whole grain farro which generally takes 30 to 40 minutes to cook (but totally worth it!)
How to Make This Recipe
Full details are in the recipe card below, but here are the basics:
- In a small baking dish, add tomatoes, along with some olive oil and a pinch each of salt and pepper. Roast and remove for use later.
- In a skillet, add olive oil and cook your sausage. Remove and lay to one side once they’re done.
- Add a little more oil to the pan and cook your diced onion.
- Stir in and cook some minced garlic.
- Add farro, broth, herbs, salt, pepper and chili flakes. Bring to a simmer, cover and cook.
- Once farro has cooked, remove cover (most of the broth will be absorbed).
- Cut sausage into chunks and add back to the skillet, along with kale and roasted tomatoes. Warm through until the kale wilts.
- Off heat, stir in the goat cheese. Now you have a super yummy, creamy situation going!
- Garnish with a little parsley, if you like, and dig in!
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Can I Use Regular Sausage?
Yes, you sure can!
The original recipe used regular Italian sausage, but I switched things up this time with a veggie version.
If using non-vegetarian sausage, just pan fry until they have completely cooked through and use like you would veggie sausage.
More Recipe Tips & Variations
‘Unsalted’ vegetable broth is used in this recipe. If you use anything otherwise, like ‘regular’ or ‘low sodium’, you may want to reduce the additional salt added.
Veggie sausage can vary quite a bit, depending on brand and variety. Some are more oily than others, for example. If you need to add a little more oil to the pan when cooking them, feel free to do so!
Instead of kale, try baby spinach.
Don’t want to roast tomatoes? Add in some sun-dried tomatoes instead!
Pine nuts make a wonderful garnish.
More Comfort Food Recipes
Hope you love this recipe for farro, vegetables and sausage as much as we do!
If you make this vegetarian farro recipe, be sure to leave a comment below. Love to know how you enjoyed!
Farro with Vegetables and Sausage Recipe (vegetarian)
- 2 cups grape tomatoes
- 3 tablespoons olive oil , divided
- 4 vegan Italian sausage (about 1 pound or 454 grams)
- 1 yellow onion , peeled and diced
- 4 cloves garlic , minced
- 1 cup whole grain farro , rinsed and drained (NOT quick cooking)
- 3 cups unsalted vegetable broth
- 2 teaspoons Herbes de Provence
- ½ teaspoon salt (plus a pinch for tomatoes)
- ½ teaspoon black pepper (plus a pinch for tomatoes)
- ½ teaspoon crushed red pepper flakes/red chili flakes
- 2 cups kale , leaves removed from stems and chopped into bite-sized pieces
- 3 tablespoons goat cheese (about 55 grams)
- Chopped fresh parsley (garnish to taste, optional)
- Preheat oven to 400 degrees Fahrenheit.
- Place tomatoes in a small baking dish and drizzle with 1 tablespoon of olive oil and a pinch each of salt and pepper. Roast for about 25 to 30 minutes. Once done, remove from the oven and lay to one side for later.
- Meanwhile, add 1 tablespoon of olive oil to a 12-inch skillet on medium heat.
- Add sausages and cook about 4 minutes or so on each side or until cooked through. Remove from the pan and lay to one side.
- Add remaining 1 tablespoon of olive oil to pan and add diced onion. Cook 5 minutes or until tender.
- Add garlic and cook 1 minute.
- Stir in farro, along with broth, Herbes de Provence, salt, pepper, and crushed red pepper/chili flakes.
- Bring to a low simmer, cover and cook for about 30 to 35 minutes or until farro is cooked through and most of the broth has absorbed. Farro will naturally have a little chew and heartiness to it, even after cooked.
- Cut sausage into bite-sized pieces and add back to pan, along with roasted tomatoes (and their juices) and kale. Cover and warm through for a few minutes until kale has wilted.
- Turn off heat, and stir in goat cheese. Portion, garnish (if desired) and enjoy!
- ‘Unsalted’ vegetable broth is used in this recipe. If you use anything otherwise, like ‘regular’ or ‘low sodium’, you may want to reduce the additional salt added.
- Cooking instructions are for ‘whole grain’ farro. If you use another variety that takes less time, just cook per package instructions and continue with this recipe.
- Veggie sausage can vary quite a bit, depending on brand and variety. Some are more oily than others, for example. If you need to add a little more oil to the pan when cooking them, feel free to do so!
- Instead of kale, try baby spinach.
- Don’t want to roast tomatoes? Add in some sun-dried tomatoes instead!
- Pine nuts make a wonderful garnish.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.