One Pan Spicy Spanish Style Stew (Gluten Free, Vegan)

Prep: 5 minutesCook: 60 minutesTotal: 65 minutes
Yield: serves 2Category: Dinners
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This spicy spanish stew recipe is a really warming and easy meal that is perfect for those cold, wintery nights. The smokey, slightly spicy flavours paired with the tangy, rich tomato sauce results in a lovely hearty and comforting meal.

I love digging my slow cooker out when it drops a little colder because it just makes evening meals incredibly fuss free so I usually cook this in there on high for around five hours. However, if you don’t have a slow cooker you can easily make this on the hob, just follow the method below.

The recipe for this Spanish inspired stew was a happy accident and it first came about because I had no idea what to make for dinner one night and ended up throwing whatever I could find that needed eating into the slow cooker. Due to this, the vegetables listed are interchangeable and you can just use whatever you have to hand, meaning this is a great meal to reduce food waste.

The chorizo substitute adds a lovely salty flavour, however, if you do not eat meat substitutes you could just omit this ingredient. The cumin, paprika and cayenne pepper in the recipe adds a little bit of warmth to this spanish stew without being too overpowering. If you prefer your food with a little more heat then feel free to increase the amount of cayenne pepper or even add a fresh chilli, alternatively you could omit it entirely if you’re not keen.

If you like this stew recipe you may also like my versatile Any Bean Stew recipe which you can find here or my Sausage & Cannellini Bean Stew which you can find here. You may also like my Harissa Chickpea & Sweet Potato Stew which you can find here if you are looking for recipes with smokey, slightly spicy flavours.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 300ml 1 + 1/3 cups water
  • 3 meat free chorizo style sausages
  • 2 large tomatoes
  • 1 handful new potatoes
  • 1 handful kale
  • 1 handful trimmed green beans
  • 1 red pepper
  • 1 large white onion
  • 1/2 can black beans (drained)
  • 1/2 can chopped tomatoes
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • pinch sea salt
  • pinch black pepper

Method

  1. Peel and slice the onion and garlic before adding to a large saucepan along with a splash of olive oil
  2. Once the onion starts to soften slice the chorizo substitute into thin coins and add to the pan along with the chopped potatoes and pepper. Allow to cook over a moderate heat for five minutes
  3. Add all of the other ingredients to the saucepan and stir well. Reduce the heat, place the lid on the pan and leave to simmer for thirty minutes, stirring occassionally.
  4. After thirty minutes, remove the lid and add additional seasoning or liquid if preferred. Continue cooking for another fifteen minutes without the lid before serving

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