Vegan Chorizo and Potato Stew - Live Slow Run Far

Vegan Chorizo and Potato Stew

För recept på svenska, klicka här: Vegansk chorizo- och potatisgryta

This, here, will be a slightly unusual addition to our recipe archive. Itʼs more or less the first one relying on a meat substitute kind of product (vegan sausage in this case), and we typically neither cook nor post recipes featuring those types of ingredients. But if thereʼs one thing we can both miss, itʼs the concept of sausage. Plain and simple. So every so often, we get a pack of some sort of veggie-sausage and traditional hot dog buns, and eat them straight up with mustard (and ketchup, for me). Itʼs delicious, and also fun to try different brands and varieties. What makes it even better, I guess, is that we only do it a few times a year, so it feels special and like a true treat.

And then Mike had been pondering this one recipe idea for a while, and Iʼve shared with you how it often goes down when heʼs been doing that – he disappears into the kitchen, says “Iʼll take care of dinner tonight” and then, voila, some time later something delicious appears in front of me. I was equally surprised and excited when what turned into this recipe was served – what, a stew with (fake) meat and potatoes?! So far away from our typical food, in a way, yet something that had me dive in right away and then go for seconds. It was delicious.

So here it is: a stew bursting with flavor from seasoning as well as the “chorizo”, perfectly balanced by the presence of beautiful potatoes. A winter dish truly living up to the name. If chorizo is a little too intense spice-wise for you, please just go for your favorite vegan sausage. Itʼll be really tasty regardless.

Serves 2-4
Total Time: 40 min

5 vego chorizo sausages (~300 g)
1 medium yellow onion (~150 g), finely chopped
5 cloves garlic, thinly sliced
3 tbsp tomato paste
700 g potatoes, peeled and cubed
750 ml water (just enough to cover contents of pot)
1 tbsp paprika
1 tsp smoked paprika
1 tsp salt
100 g dino kale (~7-8 leaves), stems removed and sliced into ribbons
Olive oil

  1. If using frozen chorizo: in a medium pan, cook the sausages over medium heat in a splash of olive oil, turning every few minutes until they’re defrosted through. Remove from the pan and cut into ~1 cm thick slices. Return the chorizo to the pan and cook for a few minutes until they are a little golden and crispy on the outside. Set aside.
  2. If using thawed/refrigerated chorizo: skip ahead to slicing the sausage and then brown in the pan as explained above. Set aside. 
  3. Heat up 3 tbsp olive oil in a pot and sauté the onion over medium heat for 5 minutes. Add in garlic and sauté for an additional minute. Add in tomato paste and fry for 30 seconds, stirring constantly. Add the chorizo into the pot, along with potatoes, water, both paprika powders and salt. Stir to combine and bring to a simmer.
  4. Simmer uncovered for 20 minutes or until the potatoes are cooked through. Take the pot off the heat and stir in the dino kale. Serve immediately.

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