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.
Substitutes:
- 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
Ingredients:
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 )
Recipe:
- 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.
- 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.
- 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.
- Serve: Top with spring onions, sesame seed and serve with cooked rice or noodles.
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.
