Oddbox x THIS: Miso Veggies & Sausage Traybake

This easy sausage traybake is packed with vegan sausages, beans and veggies such as sweet potato, aubergine and broccoli. All tossed in a miso stock that gives an interesting umami flavour to the dish. This traybake makes the perfect hosting and sharing meal.


  • No sweet potato? Use any root vegetables you have on hand such as potato, squash, parsnip, turnip or swede. 
  • No aubergine? Try with courgette instead. 
  • No broccoli? Use cauliflower, green beans or asparagus instead. 
  • No red wine vinegar? Try with apple cider vinegar instead. 
  • No rice? Serve with noodles, pasta or bread instead.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


270 g THIS vegan sausages

1 can cannellini beans (drained)

1 Sweet potato

1 Aubergine

½ Broccoli

1 tbsp Miso paste

1 tbsp red wine vinegar

2 tbsp Soy sauce

1 tbsp Sesame oil

1 tbsp Maple syrup

350 ml Vegetable stock

2 Spring onions (chopped)

1 tbsp Sesame seeds

Steamed rice (for serving )


  1. Marinate the vegan sausages: In a mixing bowl, mix together the miso, red wine vinegar, soy sauce, sesame oil and maple syrup. Add the vegan sausages, toss well to coat and set aside to marinate.
  2. Prepare the veggies: Preheat the oven to 200C/180c fan/6 gas mark. Cut the sweet potato and aubergine into small chunks. Cut the broccoli into florets and the broccoli stalk into cubes.
  3. Cook the traybake: In a large lined baking tray, add the vegetables and the cannellini beans. Top with the sausages, the marinade sauce and the stock. Give everything a good mix and cook in the warm oven for 35-40 minutes, or until the vegetables are tender. 
  4. Serve: Top with spring onions, sesame seed and serve with cooked rice or noodles. 
Oddbox image

How to store

Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months.