Spicy Sausage Orzo (Vegan)
Spicy sausage orzo - packed with vegetables, veggie sausages and vegan 'nduja paste, this vegan meal is hearty, satisfying and full of flavour.
Servings 4 people
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.