Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:
- Take 8 cooked lasagna noodles
- Get 5 oz plant based chorizo crumbles
- Take 1 large sweet potato, peeled and cubed
- Prepare 2 cups fresh baby spinach
- Make ready 3 gloves of garlic, roughly chopped
- Get 1⁄2 small onion chopped
- Get 1 (13 oz) can coconut milk
- Get 1 (13 oz) can tomato purée
- Take 2 Tbsp garam masala Indian spice
- Make ready 2 tbsp Olive oil
- Prepare Dash salt
- Get Chopped cilantro to garnish
Pairing it with the fiber- and vitamin packed sweet potato leads to a chili that is a healthy and filling meal for those chili (hah get it) autumn nights. The only veggies you have to chop up to prepare. In a large bowl, toss the sweet potatoes and poblanos with some of the olive oil and a generous pinch of the kosher salt. Vegan Spanish potato and chorizo stew, a plant-based version of a classic Spanish recipe, made with our vegan tofu chorizo, which is also gluten-free.
Steps to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:
- 1. Cook lasagna noodles, set aside. - 2. Sauté chopped sweet potato, onion & garlic in 1 tbsp olive oil until tender. - 3. Add chorizo crumbles, mix in and cook until warmed through & set aside. - 4. In sauce pan, on medium heat, add 1 tbsp olive oil & garam masala spice, warm oil for 5 minutes. - 5. Add tomato purée and stir in; cook 5 more minutes. - 6. Whisk in coconut milk and heat sauce for 10 minutes.
- 7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll.
- 8. Once sauce is done, pour over lasagna rollattas & garnish with cilantro. Heat in oven prior to garnish if the mixture or noodles have cooled.
In a large bowl, toss the sweet potatoes and poblanos with some of the olive oil and a generous pinch of the kosher salt. Vegan Spanish potato and chorizo stew, a plant-based version of a classic Spanish recipe, made with our vegan tofu chorizo, which is also gluten-free. Potato and chorizo stew (patatas a la riojana in Spanish) is a popular Spanish stew from La Rioja (a province in the north of Spanish) and is basically made with potatoes, chorizo and pimenton de la Vera (Spanish paprika). A hearty and delicious breakfast, this sweet potato hash with vegan chorizo is a satisfying meal to begin your day. Once potatoes are done, pour onto a plate and set aside.
So that’s going to wrap it up with this exceptional food vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
