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Five Yum Friday

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If you've ditched meat and started a vegan diet but are missing the taste of Chorizo, this is the dish for you.

Vegan sausage has never tasted so good. Yes that's right...we have conjured up a vegan chorizo recipe and it's DELISH!

This is a brilliant week day fast vegan dinner idea, we know the whole family will go crazy for!

The full recipe for this delicious dish is in BISH BASH BOSH, which is available to order right now! Click here to order your copy.



  • 2 medium sweet potatoes
  • olive oil
  • 1 lemon
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 3 garlic cloves
  • 300g shop-bought veggie chorizo sausages
  • 20 cherry tomatoes
  • 20g fresh coriander
  • 500g cooked basmati rice, or use2 x 250g bags microwavable basmati rice, to serve
  • salt and black pepper


  • 1 red onion
  • 4 garlic cloves
  • 1 red pepper
  • 2 fresh red chillies (scotch bonnet,red or bird’s-eye)
  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • a large bunch of fresh basil
  • 1 lemon


  1. 1.

    Preheat oven to 180°C | Large microwaveable bowl, optional| Roasting tin | Liquidiser | Fine grater or Microplane

    First cook the sweet potatoes | Peel the sweet potatoes and cut them into 2cm cubes | Put them in a large microwaveable bowl, sprinkle over a pinch of salt and pepper and drizzle with olive oil | Cut the lemon in half and squeeze over the juice, catching any pips in your other hand

    | Toss to coat | Cover the bowl with a plate and microwave on high for 6 minutes, until soft | Alternatively, cook in the oven at 180°C for 30–35 minutes, until soft

    Cut the peppers in half, cut out the stems and seeds and cut the flesh into 2cm cubes, then put them in the roasting tin | Use the back of a knife to lightly crush the 3 garlic cloves and add them to the tin | Drizzle over a little olive oil and sprinkle with salt and pepper | Add the sweet potatoes to the peppers and put the tin in the oven for 10–15 minutes, until the peppers have small black patches on the skins

    Meanwhile, make the Eazy Chorizo sausages following the recipe opposite (or cut up shop-bought sausages into bite-sized pieces and cook following the instructions on the packet)

    To make the piri piri sauce, peel and roughly chop the onion and garlic| Cut the pepper in half and cut out the stem and seeds | Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce | Put the onion, garlic, pepper and chillies in the liquidiser with the paprika, oregano, red wine vinegar and basil

    | Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any pips | Add a drop of water and blend to a smooth paste | Taste and adjust the seasoning, if necessary

    Remove the roasting tin from the oven | Transfer the sausages and piri piri sauce to the tin and mix everything together | Add the cherry tomatoes and put the tin back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot

    Heat the rice or cook it following the instructions on the packet Pluck the leaves from the coriander and dispose of the stems | Coarsely

    chop the leaves and sprinkle them over the vegetables | Serve with rice