Vegan Chorizo and Potatoes

Chorizo is a highly seasoned sausage originating from Spain and Portugal, typically made from pork but now available in plant-based versions too. Its distinctive flavor comes from a blend of smoked paprika, garlic, and other spices, giving it a rich and spicy taste profile. Chorizo is a versatile ingredient that can be used in a variety of dishes, adding depth and complexity to recipes. Whether crumbled in tacos, mixed into paella, or grilled and served on its own, chorizo brings a bold and savory element to any meal. Vegan chorizo has gained popularity for its ability to provide a similar flavor profile without the use of animal products, making it a great option for those looking to enjoy this classic sausage in a plant-based way.

Chorizo and potatoes make for a classic and hearty combination that satisfies taste buds with a flavorful blend of textures and spices. The smoky and robust essence of chorizo lends a savory depth that complements the soft and starchy potatoes perfectly. Whether pan-fried to a crisp golden brown or simmered together in a comforting stew, this dish offers a comforting and filling meal that is both simple to prepare and rich in taste. The melding of the spiced sausage with the earthy potatoes creates a harmonious union that has become a beloved staple in many cuisines around the world.

This is great for meal prep but I don’t recommend freezing it because I find potatoes get a strange texture I really don’t like when they’ve been frozen. If you opt to use rice instead of potatoes that would be fine for freezer storage. I still recommend making this for meal prep because it does store well in the fridge for several days and reheats very well in a microwave. I like serve it with tortillas both flour tortillas and corn tortillas. I like to have it as a hearty breakfast, a quick snack, lunch or dinner! It doesn’t need anything else added to it but you certainly can add anything you want in such as corn, salsa, cilantro or shredded lettuce just to give you some ideas.

For this recipe you will need the following ingredients:

• 1 small onion chopped into small pieces

• 2 cups of sweet potato diced [you can just use any kind of potatoes]

• 2 cups of russet potatoes diced

• A drizzle of oil for frying

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/4 tsp salt

• A few shakes of black pepper

• 1 bag of frozen vegan chorizo [of course you can use any vegan chorizo you have available]

If you can’t find vegan chorizo you can make your own out of TVP which is found at most grocery stores in the baking isle or in the allergen free section. There is a very good recipe that uses readily available ingredients on Rose Alvisa’s blog https://www.veggierose.com/vegan-chorizo-crumble/

I just googled veggierose.com then put chorizo in the search bar.

Boil the sweet potato and russet potato pieces for about three minute and then drain them.

While the potatoes are boiling saute the onion in the drizzle of oil in a non stick pan until it becomes translucent. When the potatoes are drained add them into the pan with the onions. This is the time to add in all of the spices and gently combine everything.

Cook the mixture with a lid on it until the potatoes are fork tender. It’s ok to put a quarter cup of water in if you feel the mixture is too dry and is sticking to the pan.

Once the potatoes are done add in the chorizo and cook until it’s heated through.

I like to serve this on tortillas as tacos or burritos. It also makes a great side dish for vegan eggs!