Continuing with my obsession with vegan sausages, this New Potatoes with Vegan Chorizo Sausages is another way of throwing together a simple meal using a couple of pre-made ingredients. In this instance: sausages and pesto. The chorizo style of vegan sausage works best for this recipe, which, along with the pesto, gives the whole dish a very Mediterranean feel. Vegan pesto is available quite readily these days and a lot of supermarkets have it in stock. Morrison’s have their own brand in their Plant Revolution range, which at the time of writing costs only £1.
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You want to keep your new potatoes whole for this, unless you have particularly large ones (in which case cut them in half), and boil them first until they are tender. That way you can easily sauté them in olive oil to give them a lovely crispy outer skin. This is by far my favourite way to cook new potatoes, and it’s how I most often have them.
Aubergine is also a great addition and continues with the Mediterranean theme. Aubergines are fantastic as long as you cook them thoroughly, so that they are very soft all the way through. It’s worth giving them an extra few minutes in the pan to make sure you achieve this consistency, as this is where the real flavour is. You can either fry the potatoes in a separate pan, or save on a little washing up by cooking the potatoes first, then setting them aside to cook the rest of the veg and sausages before adding them back to the pan. The dish is gluten free depending on which sausages you choose. If you are intolerant, then choose a gluten-free option.
What You will Need for this Recipe:
Baby New Potatoes:
All supermarkets stock baby new potatoes, usually in 1kg bags. These are small potatoes and are best cooked with their skins on.
Vegan Chorizo Sausages:
These are vegan sausages flavoured mostly with smoked paprika and other ingredients, and they are red in colour. There are a couple of varieties of vegan chorizo sausages out there. Morrison’s Plant Revolution do a variety that is also gluten-free.
Aubergine:
Aubergines make a great addition to this dish. For this recipe they are cut into large dices and cooked through until very soft. Doing this really brings out their flavour.
Chestnut Mushrooms:
Chestnut mushrooms are some of the easiest to find. They are small and slightly brown in colour, and are perfect for quartering in a dish like this.
Vegan Pesto:
Here you can use either your own home made, or buy a jar to use in this recipe. I used the Plant Revolution Vegan Pesto. If you fancy something a little different, you can try my Roasted Aubergine and Walnut Pesto.
New Potatoes with Vegan Chorizo Sausages
Ingredients
Gluten-Free
For the potatoes:
- 1 kg new potatoes
- About 2 tbsp olive oil for frying
- Salt and pepper to taste
For the Rest:
- 3 tbsp olive oil
- 6-8 vegan chorizo sausages cut into small pieces
- 1 medium onion cut into wedges
- 1 aubergine large diced
- 150 g chestnut mushrooms quartered
- 4 cloves garlic peeled and thinly sliced
- 100 g vegan pesto store bought or homemade
- A handful of fresh parsley leaves chopped
- Salt and pepper to taste.
Instructions
- First boil the new potatoes in enough water to cover them. They should take 15-20 minutes to become tender. You can check their softness by inserting a sharp knife, which will go in easily when they are done. Once they are cooked, drain them and allow them become dry.
- Now heat the 2 tbsp of olive oil in a frying pan or wok, until quite hot and fry the new potatoes. Stir or turn them often, until they become browned on all sides. This will take about 15 minutes. Season with salt and pepper just before the end of cooking.
- At this point you can either set the potatoes aside and use the same pan to cook the rest of the meal, or get out a new pan and cook the sausages and veg at the same time as the potatoes. Obviously the second way will be quicker.
- Heat the olive oil and cook the vegan chorizo sausages for about 5 minutes, stirring often, until lightly browned all over. Now add the onion, aubergine and mushrooms and cook for another 10-15 minutes, until the aubergine is cooked through and soft (see notes above). Now add the garlic and cook for another 4 minutes, stirring almost continuously to prevent it from burning. Spoon in the vegan pesto and stir through. Allow this to cook for another 2 minutes.
- Finally, put the fried potatoes back in and add the parsley. Give the dish 4 more minutes or so on a good heat. Season to taste and serve.
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