Hola! This week's Vegan Recipe of the Week sees Vegan Vox going all Spanish!
I had a large bag of potatoes and green beans in my Riverford Organic box this week so I decided to make some Spanish tapas and serve them with a delicious corn on the cob fresh from the box too.
Serves 2 as a main course or 4 as a side dish.
1 tin chopped tomatoes
1 tin plum tomatoes
3 cloves of garlic, sliced
1 onion, sliced
6 green beans
2 tsp lazy chilli or 2 chopped red chillis
1 tbsp tomato puree
1 tbsp dried parsley or fresh parsley
Vegan Chorizo (optional)
Wash the veg and chop into bite size pieces.
Put the potatoes into a pan of salted boiling water and boil for 10 minutes. Then add the beans to the pan and boil for a further 5 minutes. Drain and set aside to dry out a little.
In another pan, fry the garlic, chilli and onions in a little olive oil until soft. If using vegan chorizo you can fry this with the onions.
Once the sauce is thick, add in the potatoes and green beans and stir until well coated in the sauce.
Cook for a further 3-4 minutes and add in fresh parley if using. Serve with a fresh corn on the cob dripping with vegan butter or a freshly baked baguette and butter.
Eat and Enjoy!
For dessert, why not make my Banana Nut Muffin Recipe from last week... Click here. Come back next week for another yummy vegan recipe.
Big Vegan Love, Adios!