Home
Ingredient
Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
Introduce
Chef :
Angela McWilliamsVegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
I created this dish as a vegan fusion of Mexican, Italian and Indian Curry. It sounds a bit unusual, but the flavors work well together. I love the way rolattas plate up. The great thing about this recipe is that there is so much flavor that you won’t miss the cheese that a traditional lasagna rollatas calls for.
Ingredient
Food ration :
4 servingsCooking time :
1 hr 15 min
2 cups
fresh baby spinach
1 (13 oz)
can coconut milk
1 (13 oz)
can tomato purée
2 Tbsp
garam masala Indian spice
2 tbsp
Olive oil
Dash
salt
Cooking instructions
* Step 1
1. Cook lasagna noodles, set aside.
2. Sauté chopped sweet potato, onion & garlic in 1 tbsp olive oil until tender.
3. Add chorizo crumbles, mix in and cook until warmed through & set aside.
4. In sauce pan, on medium heat, add 1 tbsp olive oil & garam masala spice, warm oil for 5 minutes.
5. Add tomato purée and stir in; cook 5 more minutes.
6. Whisk in coconut milk and heat sauce for 10 minutes.
* Step 2
7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll.
* Step 3
8. Once sauce is done, pour over lasagna rollattas & garnish with cilantro. Heat in oven prior to garnish if the mixture or noodles have cooled.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Similar dishes
Copyright © 2024 Cookcic