• Angelica Larsson

Chorizo stew | Vegan-gluten free | YouTube

Uppdaterat: 19 jan.

Hello my lovelies! This week I kept thinking about seasons and how autumn is here and the leaves are covering the ground. It makes me think about warm comforting food and how it brings back some of that heat those summer days would bring. I love a good stew and today we are making a chorizo stew!



Serves 4-6 people.


What you need:


4 chorizo sausages

100g carrots

100g parsnip

1 large onions

1 fennel

1 dl ( 0.4 cup ) chickpeas

1 dl ( 0.4 cup ) kidney beans

1 dl ( 0.4 cup ) white beans

1 vegetable cube

8-10 st mushrooms

2 tsp salt

2-3 tbsp paprika powder

1/2 tsp grounded white pepper

1/2 tsp grounded nutmeg

1/2 tsp cayenne pepper

1 tsp umami spice

1- 1 1/2 litre water

Olive oil to fry



Begin with washing and peeling the vegetables, finely chop the onion, carrot and

parsnip. Roughly chop the fennel and mushrooms and slice the vegan chorizo.


Into a pan add olive oil bring up to medium heat and add the onion, carrot and

parsnip and fry until they get some colour and then add the paprika powder and

stir for a couple of minutes.


Then add the fennel and mushrooms and allow them to fry until soft before adding

1 litre water, vegetable cube and spices allow to cook for 30 minutes.


Next add the beans and chorizo and cook for another 1-1/2 hour on low heat,

check in between as you need to stir and might have to add another 1/2 litre water.


Once done I serve it with rice and vegan creme fraiche.

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