This recipe takes about 35-40 minutes to make, but half of it doesn’t require your attention. Sounds like a perfect plant-based weeknight dinner to enjoy with family, doesn’t it? It’s one of Nick’s favorites, so it will surely satisfy a hungry bunch. 👌🏻
🍽 Serves 4
🕘 40 minutes
Ingredients:
1 tsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 Tbsp of Italian herbs
1 pack of vegan chorizo sausages (I used my fav @plantfoodsnz )
1 cup of cherry tomatoes
1 red capsicum/ bell pepper, chopped
400g of portobello mushrooms, sliced
1 Tbsp of tomato paste
1 Tbsp of red wine vinegar
1 can of chopped tomatoes
1 cup of passata
1 cup of vegetable broth
500g vegan gnocchi
Salt and pepper to taste
a handful of vegan parmesan, optional
a small handful of fresh basil leaves
Instructions:
Prepare the ingredients: chop the onion, capsicum/bell pepper, vegan chorizo, slice the mushrooms, and mince the garlic.
Heat an oiled pan to medium heat. Add onion, garlic, and Italian herbs. Sauté for 3–4 minutes, until translucent and fragrant.
Add vegan chorizo and cherry tomatoes, and fry for 3 more minutes.
Add mushrooms and capsicum/bell pepper. Sauté for 4 more minutes.
Add tomato paste and stir well. Fry for 2 minutes, and add red wine vinegar.
Incorporate chopped tomatoes, passata, and vegetable broth. Bring to a boil. Add salt and pepper to taste.
Place the uncooked gnocchi in a large bowl and mix until very well combined. Simmer for approx. 20 minutes, until the gnocchi are soft and cooked and the stew has reduced.
Add more salt and pepper if needed.
Serve topped with vegan parmesan and fresh basil.
Enjoy! 💚
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