A quick and healthy vegan supper of vegan chorizo couscous with sautéed sprouts and apple. Ready in under 30 minutes and making use of Christmas leftovers, this is great go to meal after all the holiday indulgence and gluttony!
So we all over indulged over the holiday season. The ‘meat’ sweats came on, quickly followed by guilt. Well, here is a vegan dinner for the post Christmas period that is often full of regret and confusion. This is a lighter dinner that will still ensure you feel satisfied, but not too satisfied. The smoky chorizo sausage is cooked in a rich tomato sauce. Made with fresh cherry tomatoes and a squeeze of lemon for a burst of sweetness and zest. Then finished with a pinch of cayenne pepper to cut through the more tart elements of the dish.
I’ve really made a concerted effort to stop wasting so much food this year, so with this recipe I’ve used up the surplus of sprouts we had lying around. My mother has a habit of buying enough food to feed to an orphanage, when in actual fact we are only a family of four. Quickly grate fresh sprouts and sauté them alongside tart Bramley apples for added sweetness. Add a glug of oat milk for some much needed creaminess, round off with red wine vinegar and you have yourself a healthy vegan side in 15 minutes. Serve with extras like paprika hummus for a full on vegan feast.
Alternatives
The sprouts can easily be replaced by finely grated cabbage. As for the carbs, I’ve eaten this with a baked sweet potato instead of couscous and let me tell you, the buttery sweetness from the potato tastes great alongside the peppery chorizo sausage. Sweet potato can never do any wrong in my eyes!
Let me know how you get on making this vegan chorizo couscous with sautéed sprouts and apple. I’d love to see your creations over on instagram!
Vegan chorizo couscous with sautéed sprouts and apple
Ingredients
For the vegan chorizo
- 1 tsp rapeseed oil
- 1/2 onion diced
- 1 tsp paprika
- Pinch of cayenne pepper
- 150 g cherry tomatoes halved
- 1/4 lemon juiced
- 100 mls water
- 1 tsp maggi liquid seasoning
- Salt and pepper to season
- 4 vegan chorizo sausages
For the sautéed sprouts and apple
- 1 tbsp rapeseed oil
- 175 g sprouts grated
- 1 Bramley apple peeled and grated
- 1.5 tsps red wine vinegar
- 75 mls unsweetened oat milk
- Salt and pepper
Instructions
- Heat the oil in a large saucepan over a moderate heat. Add the onion and sauté for 5 minutes.
- Add all the remaining ingredients and bring to a gentle boil. Then reduce the heat and simmer with the lid on for 15 minutes.
- Meanwhile prepare the vegan sausages per the packet instructions. When cooked, chop into bitesize chunks and stir through the sauce.
- To prepare the sprouts, heat the oil in a frying pan over a moderate heat. Add the sprouts and apple and sauté for 2 minutes.
- Add the red wine vinegar and oat milk. Season generously with salt and pepper.
- Cook for 5 minutes, checking that all the liquid has been absorbed. Serve alongside the vegan chorizo and couscous.