Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Name: Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
Total time: 4500 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 cooked lasagna noodles; 5 oz plant based chorizo crumbles; 1 large sweet potato, peeled and cubed; 2 cups fresh baby spinach; 3 gloves of garlic, roughly chopped; 1/2 small onion chopped; 1 (13 oz) can coconut milk; 1 (13 oz) can tomato purée; 2 Tbsp garam masala Indian spice; 2 tbsp Olive oil; Dash salt; Chopped cilantro to garnish

Angela McWilliams @Angelacooks72

Arizona, United States

I created this dish as a vegan fusion of Mexican, Italian and Indian Curry. It sounds a bit unusual, but the flavors work well together. I love the way rolattas plate up. The great thing about this recipe is that there is so much flavor that you won’t miss the cheese that a traditional lasagna rollatas calls for.

Angela McWilliams @Angelacooks72

Arizona, United States

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Ingredients

1 hr 15 min

4 servings

8cooked lasagna noodles
5 ozplant based chorizo crumbles
1large sweet potato, peeled and cubed
2 cupsfresh baby spinach
3gloves of garlic, roughly chopped
1/2small onion chopped
1 (13 oz)can coconut milk
1 (13 oz)can tomato purée
2 Tbspgaram masala Indian spice
2 tbspOlive oil
Dashsalt
Chopped cilantro to garnish

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Steps

1 hr 15 min

1

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.
2

7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll.
3

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.

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Angela McWilliams @Angelacooks72

on February 18, 2021 00:24

Arizona, United States

Hello! I’m new to the community. 👋 Thought I’d organize my recipes & share them! I’m a real estate agent here in Arizona where I grew up. Cooking & photographing food is a passion of mine. I truly enjoy creating recipes. I love hosting holidays & cooking for my family & friends. I’m currently creating mostly vegan and vegetarian recipes for my husband and I. We occasionally eat meat & dairy cheese, but not often. I really like Thai dishes and make them often. My husband and I chose a vegan diet in 2020 and really enjoyed the health benefits. Its drastically changed what I like to eat & what I cook. My favorites indulgences are cheese, chocolate & red wine 🧀 🍫 🍷. Prior to cooking vegan, I often created pulled pork & beef street tacos, tamales & grilled sandwiches, such as Ruebens & Cubans. I enjoy creating charcuterie boards & fondue. For my husband & I’s wedding, I created charcuterie boards for our guests to share at their seats. Boards & fondue are great for entertaining large groups or for a romantic evening in; the possibilities are endless. More recently, I’m trying my hand at pastry & baked goods. Thank you for visiting my biography. Happy cooking! 😊