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  3. Vegan Chorizo and Potato Hash

Vegan Chorizo and Potato Hash

Use our recipe to make your own batch of vegan 'chorizo' and then create this delicious hash with potato, sweet pot...

Ȑ
Difficulty
Low
ȑ
Time
 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

50 g. sun dried tomatoes
90 g. roasted red pepper
2 Tbsp. tomato paste


250 g. vital wheat gluten
100 g. gram flour
2 Tbsp. pea protein powder
2 Tbsp. nutritional yeast
2 tsp. Salt
2 tsp. garlic powder
2 Tbsp. sweet paprika
1 tsp. cayenne pepper
300 g. water
200-300 g. hot water


450 g. potatoes
300 g. sweet potato
  water


150 g. white onion
310 g. red pepper


2 Tbsp. vegetable oil
1 tsp. tomato paste
1  tsp. paprika


2 Tbsp. vegetable oil
2  garlic cloves
1 tsp. dried oregano
1 tsp. fennel seeds
0,5 tsp. chilli flakes
  Salt
  pepper
40 g. kale
1  lime
  fresh parsley
  lime


Instructions

STEP 1/7

Preheat the oven to 180ºC

Assemble the food processor bowl onto the power unit

Fit the Knife blade to the Food Processor bowl

STEP 2/7

Add sundried tomatoes, peppers, tomato puree into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend on high speed until pureed

Scrape down the sides of the bowl

Blend on high speed until smooth

STEP 3/7

Add the first nine items of vital wheat gluten, gram flour, protein powder, yeast, salt, spices, water into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Mix on medium speed until a dough formed

Transfer the dough to a lightly floured work surface

Divide the dough into four equal pieces

Shape each piece into a log

 

Transfer each log to a piece of parchment paper

Use the paper to roll each piece into a tight log, approx. 25-30 cm long

Roll the sausage up in the paper

Twist the ends tightly to seal

Place the wrapped sausage into a deep baking tray or casserole dish

Add hot water to the baking tray

This will steam the sausage during baking

Bake at 180ºC for 40 minutes

Add more hot water if necessary

 

Remove the baking tray from the oven

Transfer the wrapped sausages to a cooling rack and let cool slightly

Unwrap the sausages

Cut two of the vegan chorizos into 1 cm thick slices

Halve each slice

Wrap the remaining chorizos in a fresh piece of parchment paper

Refrigerate until needed

 

STEP 4/7

Retrieve and clean the Food Processor bowl

Fit the Express Dice attachment to the Food Processor bowl

Fit the dicing grid into the feed tube

Dice the potatoes and sweet potatoes into the Food Processor bowl using the dicing pusher

 

Add water into a large saucepan until half filled

Transfer the diced potatoes into the saucepan

Place over a high heat until boiling and then reduce the heat

Cook for 3-4 minutes until just softened

Remove from the heat

Drain the potatoes into a colander and set aside

STEP 5/7

Dice the onion into the Food Processor bowl using the dicing pusher

Transfer the diced onion into a medium bowl and set aside

Remove the Express Dice attachment from the machine

Fit the Thick (4mm) slicing disc, attach the lid and ensure it is locked into place

Slice the red pepper into the food processor bowl using the pusher

Transfer the sliced pepper into the medium bowl

 

STEP 6/7

Add oil, tomato puree, paprika into a large frying pan

Place over a medium high heat, stirring occasionally until combined

Transfer the sliced vegan chorizo into the frying pan

Stir until combined

Cook over a medium heat for 5 minutes

Remove from the heat

Transfer the chorizo into a small bowl

Using a kitchen towel, remove an excess oil from the frying pan

STEP 7/7

Add oil into the large frying pan

Place over a medium high heat

Transfer the sliced onions and red peppers into the frying pan

Sauté for 5-8 minutes until the onions are softened and translucent

Add garlic, spices, seasoning into the frying pan

Transfer the diced potato and sweet potato into the frying pan

Sauté for 10-15 minutes until the potatoes start to brown

Add more oil if necessary

Transfer the chorizo back into the frying pan

Stir until combined

Add kale, lime juice into the frying pan

Cook for 2 minutes, stirring occasionally

 

To Serve

The vegan chorizos can be frozen or stored in refrigerator for 1 week

 

Substitutions:

Fresh parsley can be replaced with fresh chives

 

 

  1. Back to homepage
  2. Recipes
  3. Vegan Chorizo and Potato Hash

Vegan Chorizo and Potato Hash

Use our recipe to make your own batch of vegan 'chorizo' and then create this delicious hash with potato, sweet pot...

Ȑ
Difficulty
Low
ȑ
Time
 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


50 g. sun dried tomatoes
90 g. roasted red pepper
2 Tbsp. tomato paste


250 g. vital wheat gluten
100 g. gram flour
2 Tbsp. pea protein powder
2 Tbsp. nutritional yeast
2 tsp. Salt
2 tsp. garlic powder
2 Tbsp. sweet paprika
1 tsp. cayenne pepper
300 g. water
200-300 g. hot water


450 g. potatoes
300 g. sweet potato
  water


150 g. white onion
310 g. red pepper


2 Tbsp. vegetable oil
1 tsp. tomato paste
1  tsp. paprika


2 Tbsp. vegetable oil
2  garlic cloves
1 tsp. dried oregano
1 tsp. fennel seeds
0,5 tsp. chilli flakes
  Salt
  pepper
40 g. kale
1  lime
  fresh parsley
  lime

Instructions

STEP 1/7

Preheat the oven to 180ºC

Assemble the food processor bowl onto the power unit

Fit the Knife blade to the Food Processor bowl

STEP 2/7

Add sundried tomatoes, peppers, tomato puree into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Blend on high speed until pureed

Scrape down the sides of the bowl

Blend on high speed until smooth

STEP 3/7

Add the first nine items of vital wheat gluten, gram flour, protein powder, yeast, salt, spices, water into the Food Processor bowl

Attach the lid and ensure the pusher is in the feed tube

Mix on medium speed until a dough formed

Transfer the dough to a lightly floured work surface

Divide the dough into four equal pieces

Shape each piece into a log

 

Transfer each log to a piece of parchment paper

Use the paper to roll each piece into a tight log, approx. 25-30 cm long

Roll the sausage up in the paper

Twist the ends tightly to seal

Place the wrapped sausage into a deep baking tray or casserole dish

Add hot water to the baking tray

This will steam the sausage during baking

Bake at 180ºC for 40 minutes

Add more hot water if necessary

 

Remove the baking tray from the oven

Transfer the wrapped sausages to a cooling rack and let cool slightly

Unwrap the sausages

Cut two of the vegan chorizos into 1 cm thick slices

Halve each slice

Wrap the remaining chorizos in a fresh piece of parchment paper

Refrigerate until needed

 

STEP 4/7

Retrieve and clean the Food Processor bowl

Fit the Express Dice attachment to the Food Processor bowl

Fit the dicing grid into the feed tube

Dice the potatoes and sweet potatoes into the Food Processor bowl using the dicing pusher

 

Add water into a large saucepan until half filled

Transfer the diced potatoes into the saucepan

Place over a high heat until boiling and then reduce the heat

Cook for 3-4 minutes until just softened

Remove from the heat

Drain the potatoes into a colander and set aside

STEP 5/7

Dice the onion into the Food Processor bowl using the dicing pusher

Transfer the diced onion into a medium bowl and set aside

Remove the Express Dice attachment from the machine

Fit the Thick (4mm) slicing disc, attach the lid and ensure it is locked into place

Slice the red pepper into the food processor bowl using the pusher

Transfer the sliced pepper into the medium bowl

 

STEP 6/7

Add oil, tomato puree, paprika into a large frying pan

Place over a medium high heat, stirring occasionally until combined

Transfer the sliced vegan chorizo into the frying pan

Stir until combined

Cook over a medium heat for 5 minutes

Remove from the heat

Transfer the chorizo into a small bowl

Using a kitchen towel, remove an excess oil from the frying pan

STEP 7/7

Add oil into the large frying pan

Place over a medium high heat

Transfer the sliced onions and red peppers into the frying pan

Sauté for 5-8 minutes until the onions are softened and translucent

Add garlic, spices, seasoning into the frying pan

Transfer the diced potato and sweet potato into the frying pan

Sauté for 10-15 minutes until the potatoes start to brown

Add more oil if necessary

Transfer the chorizo back into the frying pan

Stir until combined

Add kale, lime juice into the frying pan

Cook for 2 minutes, stirring occasionally

 

To Serve

The vegan chorizos can be frozen or stored in refrigerator for 1 week

 

Substitutions:

Fresh parsley can be replaced with fresh chives

 

 

Notes