Vegan Chorizo Stew
This Vegan Chorizo Stew is full of smoky flavor. Made with hearty veggies and my homemade Seitan Chorizo, it’s a satisfying one-pot meal for colder weather.
Ingredients
- 1 Large Yellow Onion diced
- 3 Cloves Garlic minced
- ¼ Cup Flour AP, GF AP, oat, etc.
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Cayenne
- 1 Pound Carrots peeled and sliced along the bias into ½-inch pieces
- 1 Pound Petite Yellow or Yukon Gold Potatoes quartered or chunked
- 6 Cups Vegetable Stock
- ½ Cup Frozen Peas
- 1 Recipe Vegan Seitan Chorizo or 6 servings store-bought chorizo
- French Bread to serve
- Fresh Thyme for garnish
Instructions
- Prepare the chorizo. While the chorizo is in the oven, start on the stew.
- Heat a large pot or dutch oven over medium heat. Add the onion and sauté until translucent, stirring often, about 5 minutes.
- Add the garlic and cook 30 seconds.
- Add the flour, smoked paprika, poultry seasoning, thyme, rosemary, salt, and cayenne. Stir to coat the onion.
- Add the carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
- Stir in the peas and chorizo.
- Serve with a garnish of fresh time and with a side of French bread.
Nutrition
Calories: 318kcal | Carbohydrates: 42g | Protein: 36g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1390mg | Potassium: 811mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14016IU | Vitamin C: 27mg | Calcium: 131mg | Iron: 5mg