Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Choripan

Choripan
Choripan

A choripan is a street-food sandwich from Argentina and we just had to veganise it. Using plant-based chorizo, we've replicated this South American classic and boy is it delish! You've got to try this one.

Ingredients
Method

Before you start

Griddle pan

Ingredients

Ingredients

  • Vegan chorizo sausages
  • Baguette or hot dog buns

For the chimichurri

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley
  • 3-4 cloves garlic
  • 2 small red chilies
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • Pepper to taste

To serve

  • Pickled red onions

Method

  1. 1.

    For the chimichurri: Chop the parsley, garlic and chilli | Mix all ingredients together in a bowl | Allow to sit for 5-10 minutes to release all of the flavours into the oil before using | Let it sit for more than 2 hours, if time allows.

    For the sausages: Preheat a griddle pan | Cook chorizo to packet instructions removing a couple of minutes before done | Transfer chorizo to a chopping board and cut in half lengthways and cook them cut side down, for 2-3 minutes or until slightly charred

    To serve: Cut rolls lengthways and grill, cut side down, for 2 minutes | Divide chorizo among rolls, top with chimichurri, pickled onions and enjoy