This is the recipe I used and it was super easy to veganise. I swapped out chicken for the Vegetarian Butcher NoChicken chunks, the chorizo for 2 Sainsbury's chorizo style shroom dogs and I subbed a 'not-chick'n' bouillon cube for the chicken stock. (I also used an orange pepper instead of red because that's what I had.)
This came together really easy and tasted delicious. I will definitely make this again for a quick and easy weeknight dinner.
Not the most photogenic dinner every, but super tasty!
See ya on Wednesday :)
Laters
Sal xXx
I love seeing all the products you can get in the UK. Shroom dogs? Sounds intriguing!
ReplyDeleteOh wow!!! This sounds delicious and so flavorful! It's a perfect meal to prep in advance for the week, yum!
ReplyDeleteI still need to try making a vegan jambalaya; yours looks like it turned out great!
ReplyDelete