Recipe of Award-winning Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce Angela McWilliams Arizona, United States I created this dish as a vegan fusion of Mexican, Italian and Indian Curry. It sounds a bit unusual, but the flavors work well together. Stir in vegan chorizo or tempeh, chili powder, salt and pepper, and spinach. Heat until the chorizo is warmed all the way through and the spinach is wilted.

To begin with this particular recipe, we must first prepare a few components. You can have vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:

1. Make ready 8 cooked lasagna noodles
2. Get 5 oz plant based chorizo crumbles
3. Prepare 1 large sweet potato, peeled and cubed
4. Prepare 2 cups fresh baby spinach
5. Prepare 3 gloves of garlic, roughly chopped
6. Make ready 1/2 small onion chopped
7. Get 1 (13 oz) can coconut milk
8. Make ready 1 (13 oz) can tomato purée
9. Get 2 Tbsp garam masala Indian spice
10. Make ready 2 tbsp Olive oil
11. Take Dash salt
12. Get Chopped cilantro to garnish

In a large bowl, toss the sweet potatoes and poblanos with some of the olive oil and a generous pinch of the kosher salt. Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts). Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato.

Steps to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:

1. 1. Cook lasagna noodles, set aside. - 2. Sauté chopped sweet potato, onion & garlic in 1 tbsp olive oil until tender. - 3. Add chorizo crumbles, mix in and cook until warmed through & set aside. - 4. In sauce pan, on medium heat, add 1 tbsp olive oil & garam masala spice, warm oil for 5 minutes. - 5. Add tomato purée and stir in; cook 5 more minutes. - 6. Whisk in coconut milk and heat sauce for 10 minutes.
2. 7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll.
3. 8. Once sauce is done, pour over lasagna rollattas & garnish with cilantro. Heat in oven prior to garnish if the mixture or noodles have cooled.

Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Once potatoes are done, pour onto a plate and set aside. Plant-Based Chorizo that makes a Healthier Vegan Meat Alternative This vegan meat alternative is made with real ingredients, and is naturally dairy-free, gluten-free, and even nut-free. I've also included a soy-free option below.

So that is going to wrap this up with this special food vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!