Vegan Chorizo and Butterbean Stew

 

This spicy, smokey stew is the perfect evening meal on a cold winter's evening. With hearty butterbeans and soft potatoes, this dish has the perfect mix of veggies, protein and carbs!

I used Squeaky Bean Chorizo slices as they're soya free, and this ended up turning more into shred as it cooked. If you want a more chunky vegan chorizo, you could try Linda Mccarntey, Wicked, or a supermarket own brand (most seem to do their own version these days).

This made 3 decent-sized portions, and took around 40 minutes to make.

Ingredients

• 1 red onion
• 1 red pepper
• 100g vegan chorizo
• 1 large baking potato
• 300g mushrooms
• 1 tbsp olive oil
• 1 tin of butter beans, drained
• 1 tin chopped tomatoes (I had ran out and used 1 tin of tomato soup for the same effect!)
• 1 tsp onion flakes
• 1/2 tsp garlic granules
• 1 tsp smoked paprika
• salt and pepper, to taste

Method

1. Heat a tbsp of olive oil in a large pan. Chop the potato into small cubes and add to the pan, frying until it begins to brown (don't worry if it's not soft inside yet!)
2. Chop and add the onion and fry until golden
3. Add the chopped pepper and mushrooms and a dash of water (this will help the mushrooms cook quicker, and the liquid should also help the potatoes cook inside)
4. Chop and add the chorizo and fry until it begins to go brown
5. Drain and add the butterbeans
6. Add the tinned tomatoes and spices with a little water, and simmer until the potatoes are soft to poke with a fork.
7. Serve, ideally with a sprinkle of your favourite vegan cheese and fresh bread! ☺