Vegan Nduja Sausage Traybake — a plant-based Mediterranean recipe by BOSH!
Jump to recipeMore Mediterranean recipes →More Dinner recipes →

Vegan Nduja Sausage Traybake

This one has become a proper weeknight obsession for us. There's something about the smoky, spicy kick of vegan nduja mixed through roasted squash, peppers and potatoes that just hits different. Every bite is a little bit fiery, a little bit sweet, and properly satisfying in that way that makes you go back for seconds before you've even finished your first plate. It takes 35 minutes and uses one tray, which honestly feels like cheating. Make this tonight and thank yourself later.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Microplane (for grating garlic)
  • Small bowl (for aioli)

Ingredients

  • 2 red onions
  • ½ butternut squash
  • 2 red peppers
  • 2 potatoes
  • 15 tsp smoked paprika
  • 3 tbsp Ve- Du- Ya’ paste (we used belazu)
  • 8 plant-based sausages
  • Big handful of kale
  • olive oil
  • salt and pepper to taste
  • 2 tbsp plant-based mayonnaise
  • ½ lemon
  • 1 garlic clove
  • salt and pepper to taste

Method

1

Prepare the vegetables

  • Peel and cut the red onion into chunks
  • For the butternut squash, cut in half from top to bottom, deseed and cut into half moon shapes
  • Deseed the peppers and cut into chunky strips
  • For the potato, cut into 2cm chunks
2

Time to bake

  • On a lined baking tray, add the red onion, squash, peppers and potatoes with the smoked paprika, ‘Ve- Du- Ya’, salt and a good amount of olive oil. Toss well so that each vegetable piece is oiled. You want the veggies to be on one layer so that they crisp well. Transfer to the oven and bake for 15 minutes. After 15 minutes, nestle in the sausages, return to the oven and bake for another 15 minutes. You want the veggies to be soft and the sausages to cook all the way through
3

For the garlic aioli

  • Whilst your traybake is cooking, crack on with the drizzle. Juice half the lemon and grate the garlic. In a small bowl, combine the mayo, lemon juice, garlic, and pepper if you like
4

Finish your traybake and enjoy

  • When your traybake is ready, stir through the kale
  • Divide between 4 bowls, pour over the garlic herb drizzle and tuck in!

Tips & Variations

  • Cut everything evenly: The key to getting it all cooked at the same time is making sure your chunks are roughly the same size. Potatoes especially, keep them at 2cm so they don't hold everything else up.
  • Don't crowd the tray: If everything is piled on top of each other it'll steam instead of roast and you'll lose those crispy edges. Use two trays if you need to, it's worth it.
  • Add a finishing touch: We love squeezing a bit of lemon over the top just before serving. It cuts through the richness and lifts the whole thing. A handful of fresh parsley works brilliantly too.

Why This Works

The magic here is the Ve-Du-Ya coating everything before it goes in the oven. As it roasts, the spicy, smoky paste almost caramelises into the veg, giving you those gorgeous sticky, charred edges that are absolutely the best bits. Tossing everything really well before baking is the move, you want every piece properly coated so nothing misses out on that flavour.