Vegan chorizo and veggie stew

Name: Vegan chorizo and veggie stew
Total time: 900 s
Yield: Serves 2 servin
Cuisine: British
Ingredients: 4 vegan chorizo sausages (I used Saunsburys) quartered; 1 tin kidney beans; 1/2 bag frozen broccoli defrosted (can also use fresh boiled); Juice of half a lemon; 1 tsp smoked paprika; 2 jarred roasted peppers chopped; 1 red chili chopped; 1 tsp sweet paprika; 2 cloves garlic peeled and sliced; 1 onion sliced; 1 tbsp oil; Salt and pepper

Sara Telahoun @cook_14382185

Bristol, UK

This was a random recipe using up lots of leftovers lying around the kitchen. The kidney beans I used happened to come in a chili sauce so you may want to add some more spice and sauce like tomato paste if it's not looking thick enough.

Sara Telahoun @cook_14382185

Saved

Ingredients

15mins

Serves 2 servin

4vegan chorizo sausages (I used Saunsburys) quartered
1 tinkidney beans
1/2 bagfrozen broccoli defrosted (can also use fresh boiled)
Juice of half a lemon
1 tspsmoked paprika
2jarred roasted peppers chopped
1red chili chopped
1 tspsweet paprika
2 clovesgarlic peeled and sliced
1onion sliced
1 tbspoil
Salt and pepper

Saved

Steps

15mins

1

Prepare all the ingredients
2

Heat a pan with the oil, onions and garlic till softened. Add the chorizo and cover to brown, about 4mins, uncovering to turn the chorizo half way.
3

Add the kidney beans and both types of paprika and cook for a further 3 minutes covered. Add a splash of water if the mixture dries out.
4

Add the rest of the ingredients and cook till thick. Season well with salt and pepper.