Summary

Ingredients

• 400 g tomato (s), chunky
• 200 g chorizo (seitan chorizo)
• 4 clove (s) garlic
• 4 potato (s)
• 1 red pepper (s)
• 1 bell pepper (s), green
• 1 zucchini
• 1 bunch soup greens
• 0.5 ½ bunch spring onion (s)
• 2 tablespoon tomato paste
• 2 tablespoon spice mix (Arrabiata spice mix)
• 1 tablespoon white wine vinegar
• 1 teaspoon oregano
• 800 ml vegetable stock

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Instructions

1. Cut the garlic into slices. Slice the spring onion and set aside the green part. Cut the remaining vegetables and seitan into bite-sized pieces. Dice the potatoes and rinse with clean water until no more starch comes out.
2. Put enough oil in a large saucepan to cover the bottom. Fry the seitan all around. Add the garlic and the white part of the spring onions to the seitan and sauté. Stir in the tomato paste and sauté briefly. Add the remaining vegetables, season with salt and pepper and stir-fry for 5 minutes. Add a little more oil if necessary.
3. Stir in tomatoes, potatoes, white wine vinegar and spices and let simmer for 3 minutes. Top up with the vegetable stock and simmer with the lid closed for at least 30 minutes until the potatoes are cooked through. Finally add the green part of the spring onions and, if desired, garnish with parsley.
4. Tip: You can find a recipe for homemade vegan chorizo made from seitan fix in the recipe overview on my profile page.