Vegan Spanish potato and chorizo stew, a plant-based version of a classic Spanish recipe, made with our vegan tofu chorizo, which is also gluten-free.
Potato and chorizo stew (patatas a la riojana in Spanish) is a popular Spanish stew from La Rioja (a province in the north of Spanish) and is basically made with potatoes, chorizo and pimenton de la Vera (Spanish paprika).
I’ve seen all kinds of versions of this recipe, but I’ve adapted it because I want you to make it from any part of the globe. Many people use ñoras, a Spanish dried red pepper, but it’s also delicious using a fresh red bell pepper and although pimenton de la Vera works best, this recipe can be made with any type of paprika you have on hand.
We prefer to make our chorizo at home following our vegan tofu chorizo recipe because is healthier and also gluten-free (most store-bought vegan chorizos in our area contain gluten), but any vegan chorizo is also okay.
This is a really nutritious recipe as it includes protein from the tofu, carbs from the potatoes and also veggies. I would eat it with some salad or cooked veggies though.
looking for more spanish recipes?
- Vegan Spanish magro con tomate
- Vegan Spanish beef stew
- Spanish lentil stew
- Spanish pumpkin and chickpea stew
- 20-Minute vegan Spanish fabada
did you make this vegan spanish potato and chorizo stew?
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- Heat some oil, vegetable stock or water in a large pot and add the garlic, onion and red pepper. Cook over medium-high heat for 5-10 minutes or until golden brown, stirring occasionally.
- Add the white wine and cook for 1-2 minutes more.
- Finally, add the rest of the ingredients, stir and cook over medium-high heat (partially covered) for about 30 minutes or until the potatoes are fork tender.
- Remove the bay leaves and serve immediately or keep leftovers in a sealed container for up to 5-7 days in the fridge.
- This recipe works best using pimenton de la Vera (Spanish paprika), but any type of paprika will do.
- Add more or less vegetable stock or water depending on how thick you want your stew.
- Feel free to use store-bought chorizo, but you should sautée it a little bit after the veggies are golden brown.
- Cooking time doesn’t include the time you need to make the vegan tofu chorizo.
- Serving Size: 1/6 of the recipe
- Calories: 213
- Sugar: 5.3 g
- Sodium: 768 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 32.7 g
- Fiber: 5.5 g
- Protein: 7.6 g