... Vegan Scrambled Chorizo With Potatoes | Dance of Stoves

Vegan Scrambled Chorizo With Potatoes

Vegan Scrambled Chorizo with Potatoes
I don't know why I have waited so long to try the vegan scramble; it is spectacular! 

It could fool anyone because it has the same texture and flavour as a traditional scramble, especially if you use black salt (also known as Kala Namak). 

After all, it tastes identical to fried eggs due to its high sulfur content.

This recipe is very simple; you only need extra virgin olive oil (or whatever you normally use, please don't be refined!), Onion, potatoes, vegan chorizo, tofu, turmeric, salt, pepper and black salt. 

You can also add other vegetables such as garlic or bell pepper or other spices or herbs.

Also Read: Spicy Roasted Chickpeas Recipe

We buy vegan chorizo ​​in vegan stores, but there are many very rich recipes on the internet if you want to make it home. 

Our chorizo ​​is made from gluten, but there are also made with soy, so if you are celiac or don't take gluten, don't worry, you can also enjoy 100% vegetable chorizo

If you can't find it or don't like it, you can use vegan sausages, tempeh, seitan or don't add anything; it is also delicious with potatoes.

Vegan Scrambled Chorizo with Potatoes
You can cook potatoes in two ways: in oil, as if you were going to make a potato omelette or if not, in water, which is how I usually prepare them. 

Also Read: Vegan Fat-Free Macaroni And Cheese

What I do is that I cook them in water in the same pan, strain them, and at the end, I add chorizo of oil and brown them a little so that they have more flavour; in this way, the recipe is much lighter. 

Some people cook potatoes in the microwave, but the truth is that I do not usually use them because it destroys the nutrients in the food and also, it is not a very healthy option.

Vegan Scrambled Chorizo with Potatoes
In many blogs, I have seen that they press the tofu to remove the liquid and make it drier, but the truth is that I do not notice a big difference in most of the recipes, so I usually skip this step.

Vegan Scrambled Chorizo with Potatoes
So that the tofu has a more yellowish colour and similar to the egg, I have added a little turmeric, enough to add a little colour but not to appreciate the flavour. 

Also Read: Homemade Peanut Or Peanut Butter

If you don't like turmeric, add paprika or saffron, but avoid artificial colours. 

The flavour will be the same if you don't add anything to it, although lighter and whiter in colour.

Vegan Scrambled Chorizo with Potatoes
Black salt is not used to salt, but to give it an egg flavour, so I recommend adding the salt you want and then adding a pinch of black salt to get the egg flavour

Take it out little by little so as not to overdo it. 

Also Read: The Best Gluten-Free Brownie

It is more expensive than common salt, but so little is needed that it goes a long way. 

You can find it in vegan stores, herbalists and some supermarkets. 

If you can't find it, don't worry, the scrambled eggs will have a less intense flavour, but they will also be delicious.

After more than a year as a vegetarian and seven months as a vegan, vegan cooking surprises me; it is very easy to get the same textures and flavours with vegetable ingredients; in addition, the dishes are healthier and lighter. 

Also Read: Vegan And Gluten-Free Blondie

HAVE YOU MADE THIS RECIPE?

If you dare to prepare this vegan chorizo ​​with potatoes scramble, please leave a comment or share a photo with the tag #DanceofStoves on Instagram or the social network of your choice.

Vegan Scrambled Chorizo with Potatoes
Vegan Scrambled Chorizo ​​with Potatoes

Vegan Scrambled Chorizo with Potatoes
You will not distinguish between this vegan chorizo ​​with potatoes scramble and a scrambled egg made with egg; in addition, it is lighter and healthier.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 30 mins
  • Total: 40 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Salty
  • Cuisine: Vegan, Spanish

Ingredients SCALE (1x)

  • Extra virgin olive oil
  • 3/4 cup of chorizo ​​(100 g)
  • 1/2 onion
  • Two medium potatoes
  • 275 g tofu (9.7 oz)
  • 1/8 teaspoon turmeric
  • Salt and pepper to taste
  • A pinch of black salt

Ingredients SCALE (2x)

  • Extra virgin olive oil
  • 1 1/2 cup of chorizo (200 g)
  • One onion
  • Four medium potatoes
  • 550 g tofu (19 2/5 oz)
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste
  • A pinch of black salt

Ingredients SCALE (3x)

  • Extra virgin olive oil
  • 2 1/4 cup of chorizo (300 g)
  • 1 1/2 onion
  • Six medium potatoes
  • 825 g tofu (29 oz)
  • 3/8 teaspoon turmeric
  • Salt and pepper to taste
  • A pinch of black salt

Instructions

  1. Chop the chorizo ​​and brown it in a drizzle of olive oil. Reservation.
  2. Peel the potatoes, wash them, cut them in half and cut them into thin slices. Chop the onion.
  3. In this step, you have to choose one of the two versions. Normal version: In a frying pan, add plenty of oil and when it is hot, add the potatoes, onion and salt to taste. Cover with a lid and let the potatoes cook over medium heat until done, which usually takes about 15 to 20 minutes. Stir occasionally, so they don't stick to the pan. Strain the potatoes and onion through a slotted spoon or strainer to remove the oil. Reservation. Light version: In a frying pan, add one or two tablespoons of oil and when it is hot, add the potatoes and onion, add salt to taste, 250 millilitres of water (or a cup) and turn the heat to the maximum. When the water is boiling, turn the heat down to medium and cover the pan with a lid. Leave the potatoes until they are done; they take about 15 to 20 minutes. Stir occasionally, so they don't stick to the pan. If they are hard and the water has been used up, add a little more and if they are done and have water left over, strain them. Reservation.
  4. Chop the tofu and crumble it with the help of a fork so that it has a texture similar to a scrambled egg. Cook it in the pan with a drizzle of oil until it is the way you like it; I usually have it for about 5 or 10 minutes.
  5. Add the turmeric, stir, add the chorizo, onion, potato, add salt and pepper to taste and a pinch of black salt. Cook everything for about 5 minutes to mix the flavours.

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