Go Back Email Link
+ servings
Vegan Chorizo Potato Bake
Print Recipe
3.47 from 15 votes

Vegan Chorizo Potato Bake

This Vegan Chorizo Potato Bake is the ultimate lazy dinner. Just chuck it all in a roasting tin and let the oven do the rest.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, lunch
Cuisine: Spanish
Keyword: cherry tomato, coriander, fennel, garlic, jalapeno, new potatoes, olive oil, red onion, red pepper, spinach, vegan chorizo
Servings: 2 people

Ingredients

  • 300 grams new potatoes halved
  • 4 vegan chorizo sausages skinned and cut into bite size chunks
  • 1 small red onion cut into 1.5 inch pieces
  • 1 sweet red pepper cut into 1.5 inch pieces
  • 1 small fennel roughly chopped
  • 1 jalapeno sliced
  • 4 cloves garlic
  • olive oil
  • salt and pepper
  • 14 cherry tomatoes halved
  • 2 handfuls spinach
  • 1 handful coriander

Instructions

  • Pre-heat your oven to 220C / 425F / gas mark 7.
  • Add the potatoes, onion, pepper, fennel, jalapeno and garlic into a large roasting tin.
  • Drizzle with olive oil and season with salt and pepper.
  • Give the ingredients in the roasting tin a good mix until evenly coated with the oil and seasoning.
  • Place the roasting tin in the centre of the oven and roast for 25 minutes or until all of the vegetables have softened and the vegan chorizo is cooked through.
  • Add the cherry tomatoes and spinach to the roasting tin and mix well.
  • Place the roasting tin back in the oven and cook for another 10 minutes or until the cherry tomatoes are soft and the spinach wilted.
  • Give the ingredients one final mix in the pan to ensure the spinach has soaked up all of the juice.
  • Top with the coriander and serve.