Spicy sausage orzo - packed with vegetables, veggie sausages and vegan 'nduja paste, this vegan meal is hearty, satisfying and full of flavour.
It is fairly quick to make as well and can be ready in under 30 minutes so is a great weeknight dinner option.
This vegan spicy sausage orzo makes a very regular occurrence on my meal rotation. It is easy to make, hearty, filling, packed with flavour and good all year round.
The key ingredient is the vegan 'nduja paste which I found on Ocado and had to try. I now always keep a jar of it around as a quick way to add lots of flavour!When looking for ways to use the 'nduja I found this recipe by Grubby, which is what I based this spicy sausage orzo on, with quite a few changes.
I highly recommend getting hold of some vegan 'nduja and giving this orzo recipe a try!
Ingredient Details:
Orzo: Orzo is a type of pasta made from durum wheat (semolina). It resembles large grains of rice. It can be found with the regular pasta in most supermarkets.
Vegan 'nduja paste: 'Nduja is a spicy spreadable Italian sausage, obviously it is not vegan but Belazu make a really great vegan 'nduja paste which is available from Ocado, Waitrose or online. M&S also make one. I highly recommend trying to get hold of some as it is delicious and adds so much flavour to this spicy sausage orzo.
If you are unable to get hold of any, then I have also tested this recipe with harissa paste instead which works well, though the 'nduja is my favourite.
Vegan sausages: You can use any kind of veggie sausages you like and will need 1 pack (4 servings). I like to slice them into pieces before frying them so that they get crispy on all sides, but depending on the brand you may need to cook them whole and then cut them up afterwards.
Vegan mayonnaise: This adds flavour and richness so I do not recommend omitting it. You can use shop-bought or homemade, I like Hellmann's.
Stock: Use a good quality vegetable stock or bouillon for the best flavour. I like Marigold low sodium vegetable bouillon. I make it strong, using 2 teaspoons to 250 ml water.
Seasonings: Onion, garlic, tomato puree, oregano and nutritional yeast. I often use frozen onion and garlic for ease.
Vegetables: I use red bell peppers, chestnut button mushrooms and baby spinach. Feel free to vary these as you like however.
How To Make Spicy Sausage Orzo:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Cut the sausages into pieces and cook them in an air fryer or frying pan until crisp.
Step 2: Cook the orzo according to the instructions on the packet then drain well.
Step 3: Meanwhile, fry the onion for 5-10 minutes until soft then add the peppers, mushrooms and garlic and cook until the excess liquid from the mushrooms has cooked off.
Step 4: Add the tomato puree, 'nduja paste and oregano and cook for 30 seconds.
Step 5: Add the stock and spinach and cook until the spinach has wilted then stir in the nutritional yeast and mayonnaise.
Step 6: Stir in the orzo and sausages, check the seasonings and serve.
Top Tips:
I don't usually find extra salt is necessary with this recipe due to the'nduja, stock and mayonnaise, but the saltiness levels of those will vary so just taste the orzo at the end of cooking and season to taste as needed.
For the best results follow the recipe closely and make it exactly as written. The ingredients are all included for a reason and omitting any may result in an inferior flavour.
I think that this recipe has a good level of spice - warm but not hot, if you prefer things on the spicier side then feel free to add a couple of chopped red chillis or a dash of chilli flakes.
FAQ's:
Any leftovers will keep in an airtight container in the fridge for 2-3 days. Reheat thoroughly in the microwave or a pan to serve.
I really recommend trying to get hold of the vegan 'nduja paste if you can, but if you can't find any then harissa paste will also work, though the flavour will be different.
More Vegan Pasta Recipes:
- Creamy spinach orzo
- Vegan lentil walnut bolognese
- Vegan pasta bake
- Vegan pumpkin mac and cheese
- Creamy vegan mushroom pasta
- Sun dried tomato puy lentil pasta
- Vegan spinach and ricotta pasta shells
- Classic vegan lasagne
- Creamy roasted red pepper tomato pasta
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Spicy Sausage Orzo (Vegan)
Ingredients
- 1 pack vegan sausages (4 servings)
- 400 g (14 oz) orzo
- 1 Tablespoon olive oil
- 1 large onion finely chopped
- 2 red bell peppers diced
- 200 g (7 oz) chestnut button mushrooms sliced
- 4 cloves garlic peeled and crushed
- 3 Tablespoons tomato puree (paste)
- 85 g (6 Tablespoons) vegan 'nduja paste (or 4-5 Tablespoons harissa)
- 1 teaspoon dried oregano
- 250 ml (1 cup) strong vegetable stock (I make mine with 2 teaspoons Marigold)
- 200 g (7 oz) baby spinach
- 4 Tablespoons nutritional yeast
- 60 g (4 Tablespoons) vegan mayonnaise
Instructions
- Cut the sausages into pieces and cook them in an air fryer at 180℃/350℉ for 7-8 minutes until browned. Alternatively cook them in a frying pan until browned on all sides.
- Cook the orzo according to the instructions on the packet then drain well.
- Meanwhile, heat the olive oil in a large, deep side frying pan and add the onion. Fry for 5-10 minutes until soft then add the peppers, mushrooms and garlic and cook until the excess liquid from the mushrooms has cooked off, stirring often.
- Add the tomato puree, 'nduja paste and oregano and cook for 30 seconds, stirring to break up the 'nduja.
- Add the stock and spinach and cook until the spinach has wilted. You may need to add the spinach in batches depending on the size of your pan.
- Stir in the nutritional yeast and mayonnaise, followed by the cooked orzo and sausage pieces. Check the seasoning and serve.
Notes
- See post above for tips, details and step-by-step photos.
- Depending on the brand of sausages you use, you may need to cook them whole and then cut them up afterwards.
Joe Mace
This is absolutely delicious and loved by the entire family, vegan or not. I couldn’t get my hands on any vegan ‘nduja paste so I used harissa. I will try to get some for next time but, honestly, it’s so nice with the harissa it doesn’t matter. Highly recommended.