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This vegan potato chorizo stew has been a staple at our house for the past three years. Once the weather cools off, we find ourselves making it at least once a week. You can use my homemade vegan chorizo or grab a store-bought version like Trader Joe’s Soy Chorizo to keep things simple.
And if you’ve tried my Italian Pastina Soup, you know I’m all about easy, cozy soups… this one fits right in.
Why You’ll Love This Vegan Potato Stew with Chorizo
This Spanish-inspired stew requires minimal chopping and just a handful of seasonings since most of the flavor comes from the vegan chorizo itself.
If you’ve already prepped the homemade version or picked up a store-bought option, the whole dish comes together in about 30 minutes… making it one of the quickest, easiest soups you can throw together.
Emily’s Recipe Notes:
- Flavor: bold, spicy, savory
- Texture: hearty vegan chorizo with tender potatoes
- Difficulty: so easy
- Time: about 30 minutes
Ingredients
Ingredient Highlights & Some Swaps
Vegan Chorizo
You can use either a store-bought option or my homemade version. The homemade chorizo is spiced with lots of paprika, cayenne, vinegar, and oil – a plant-based take on traditional Spanish sausage.
I originally created it as a copycat for Trader Joe’s Soy Chorizo (which I absolutely love).
Potatoes
Both white potatoes and Yukon golds work well in this stew. There’s no need to peel them. Just wash thoroughly and dice into small ¼-inch cubes. The smaller the cubes, the faster they’ll cook and soften in the broth.
Onion & Garlic
The base aromatics for this stew. They add depth and a savory backbone that balances the bold spice from the chorizo. Shallots can be swapped in for onion if you prefer a milder, slightly sweeter flavor.
Red Bell Pepper
Adds sweetness and a bit of body to the stew. If you want extra heat, swap it for a deseeded jalapeño. Or, if you don’t have either on hand, you can leave the pepper out completely.
How to Make the Vegan Chorizo Stew
Exact ingredient quantities are in the recipe card below!
Cook the onion and garlic in olive oil for 2-3 minutes.
Add the diced potatoes, bell pepper (if using), bay leaf and spices.
Then, add the vegan chorizo and stir to combine.
Pour on the vegetable broth and simmer for 25-30 minutes or until the potatoes are tender.
Serving & Storage
Once the potatoes are fork tender, the stew is ready to serve! I love topping it with diced avocado, lots of cilantro and a squeeze of lime. Add a drizzle of this homemade vegan sour cream on top for a bit of creaminess to cut the spice!
This stew is also really good with some warm naan or spooned over rice.
If you have leftovers, this stew can be stored in the fridge (in an airtight container) for up to 4 days.
More Vegan Recipes & Soups
Vegan Potato Stew with Chorizo
Rate this RecipeIngredients
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, diced – about 1 ½ cups
- 3 cloves garlic, minced
- 1 small red bell pepper, diced or deseeded jalapeño – optional
- 12 oz Vegan Chorizo, homemade or store-bought like Trader Joe’s Soy Chorizo
- 3 small White Potatoes or Yukon Gold Potatoes, diced – about 3 ½ cups
- 1 large dried bay leaf
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3-3 ½ cups vegetable broth, I prefer Better Than Bouillon Vegetable Base mixed with hot water
- salt and black pepper, to taste
- fresh cilantro, diced avocado, lime juice, for serving
Instructions
- Heat olive oil in a large pot over medium-low. Sauté onion for 1–2 minutes, then add garlic and bell pepper (if using) and cook 1–2 minutes more.2 tbsp extra virgin olive oil, 1 small yellow onion, 3 cloves garlic, 1 small red bell pepper
- Stir in the vegan chorizo and potatoes. Cook for 2–3 minutes, breaking up the chorizo as it browns.12 oz Vegan Chorizo, 3 small White Potatoes or Yukon Gold Potatoes
- Sprinkle on seasonings, then pour in the broth. Stir, cover, and bring to a simmer.1 large dried bay leaf, 1 tsp garlic powder, 1 tsp smoked paprika, 3-3 ½ cups vegetable broth
- Cook for 25–30 minutes, stirring occasionally, until potatoes are tender. Season with salt and pepper to taste (see notes).salt and black pepper
- Serve hot with diced avocado, cilantro, and a squeeze of lime juice. Optional- add a drizzle of vegan sour cream on top.fresh cilantro, diced avocado, lime juice
Recipe notes
- Salt level: Many store-bought vegan chorizos are already quite salty. I recommend waiting until after simmering to taste and adjust the seasoning rather than adding extra salt upfront.
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