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Vegan Chorizo Potato Bake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

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.

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
Author: Emma Walton
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
  1. Pre-heat your oven to 220C / 425F / gas mark 7.

  2. Add the potatoes, onion, pepper, fennel, jalapeno and garlic into a large roasting tin.

  3. Drizzle with olive oil and season with salt and pepper.

  4. Give the ingredients in the roasting tin a good mix until evenly coated with the oil and seasoning.

  5. 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.

  6. Add the cherry tomatoes and spinach to the roasting tin and mix well.

  7. 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.

  8. Give the ingredients one final mix in the pan to ensure the spinach has soaked up all of the juice.

  9. Top with the coriander and serve.