Potatoes are one of my favorite ingredients and I use them often. I like them in every possible way, although lately the most I prepare them is steamed or baked because they are healthier and lighter cooking. I don’t even add oil to them anymore when I bake them and I usually eat them with a light low-fat sauce, although from time to time I fancy something more elaborate like these potatoes with vegan chorizo.

In my daily life I don’t usually eat meat substitutes, except when I go to a restaurant or when I make a recipe for the blog like this one, but I was curious to try the vegan chorizo, so I bought a couple a while ago to try them (the other I used it to make these vegan zucchini pizzas).



  • 3 patatas medianas
  • 1 cucharadita de aceite de oliva virgen extra
  • 1 taza de chorizo vegano (180 gramos)
  • 1 taza de salsa para enchiladas (250 gramos)
  • Salsa agria casera al gusto
  • Cebollino para decorar (opcional)


  1. Preheat oven to 220 degrees. Bake the chopped potatoes in a baking tray for about 40 minutes.
  2. In a pan, add a splash of oil and sauté the finely chopped chorizo until lightly browned .
  3. Serve the potatoes with hot enchilada sauce on top, the chorizo, some homemade sour sauce, and chives for garnish (optional).
  4. < /ol>

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