Place the diced Yukon Gold potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until the potatoes are just tender, about 10-12 minutes. Drain and set aside.

While the potatoes cook, heat a large skillet or Dutch oven over medium heat. Add the veggie sausage, breaking it up slightly with a spoon, and cook until browned and heated through, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add the butter and diced onion. Sauté until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Add the green beans to the skillet and sauté for 5 minutes, or until they start to become tender but still crisp.

Return the cooked potatoes and veggie sausage to the skillet with the vegetables. Pour in the vegetable broth and sprinkle with Cajun seasoning, salt, and black pepper to taste. Stir gently to combine.

Reduce the heat to low, cover, and let simmer for 10-15 minutes, stirring occasionally, until the flavors meld and the green beans are fully tender.

Remove from heat and stir in chopped fresh parsley, if using. Adjust seasoning as needed. Serve warm.