There are many different ways to make the same recipe and I think they are all good, I love to version them, make them to my liking and above all adapt the ingredients to make them vegan.

I have seen many versions of Riojan potatoes, but in the end I have decided to make them my own way, using simple ingredients. For example, I have used red pepper instead of ñoras because it is simpler and also they cannot be found in every country in the world.



  • 4 dientes de ajo, troceados
  • 1 cebolla, en juliana
  • 1 pimiento rojo, en juliana
  • 1/2 taza de vino blanco (125 ml), opcional
  • 1 cucharadita de pimentón dulce
  • 1/2 cucharadita de sal
  • 2 hojas de laurel
  • 3 patatas medianas (800 g ó 28 oz), peladas y troceadas
  • Chorizo vegano de tofu (toda la receta)
  • 3 tazas de caldo de verduras o agua (750 ml)


  1. In a large pot add a little oil, water or vegetable broth and when hot, add the garlic, onion and red pepper. Cook over medium-high heat 5 to 10 minutes or until golden brown, stirring occasionally.
  2. Add white wine and cook 1 to 2 minutes .
  3. Add the rest of the ingredients, stir and cook over medium-high heat (partially covered) for about 30 minutes or until the potatoes are tender.
  4. Remove the bay leaves and serve immediately or store leftovers in the fridge for 5-7 days.


  • Add more or less broth depending on how brothy you want your vegan Riojan potatoes.
  • You can buy a vegan chorizo already made, at In that case, I would sauté it a little once the vegetables are done.
  • The preparation time does not include the time it takes to prepare the chorizo.
  • Nutritional information is approximate , as the alcohol in the wine evaporates.
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