Vegan chorizo couscous with sautéed sprouts and apple
A quick and healthy vegan supper that is great for when you want to use up leftovers from Christmas day.
Servings: 2
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.