Spanish Potato and Chorizo Stew, vegan recipe

Updated: May 23, 2020

This warming bowl of winter comfort food is a great one to make a big batch of and reheat by the bowlful, mildly spicy, potatoey and soft. I used my homemade Norizo - vegan chorizo, recipe here, but you could use shop bought, or even just plain vegan sausages as the sauce is full of paprika which they will pick up

I fry the sausages and add at the last minute as they go a bit soggy if cooked with the stew. You will find they soak up the sauce a bit when it's stored in the fridge, but this doesn't detract from the yumminess!

You can make this as spicy as you like, but it's not meant to blow your head off, just warmly spiced


1 large red onion, peeled and thinly sliced

5 garlic cloves, peeled and crushed

1 tbsp olive oil

1 tbsp tomato paste

850g floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks

350g mushrooms, quartered

600ml vegetable stock

2 tablespoons smoked paprika

1 large mild red chilli, thinly sliced

1/4 tsp salt

1/4 tsp chilli powder

Ground black pepper

350g vegan chorizo or other sausage


Heat the oil in a large pan and gently cook the garlic and the onions for around 5 minutes on a medium heat until they start to soften and brown. Add the mushrooms, fresh chilli and continue to cook for another 5 minutes

Add all the other ingredients apart from the sausage. Bring to the boil then reduce to barely a simmer, cover and leave to cook for around 30 minutes, or until the potatoes are tender, stirring occasionally

Cut the sausage or norizo into small chunks and fry in some oil until starting to brown and crisp up. Stir this into the pot and serve


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