John Myers
Ingredients for 2 servings:
- 250 g chorizo made from seitan (e.g. according to my recipe from the database)
- 80 g soft apricots
- 80 g soft plums
- 50 g almonds
- 1 eggplant(s)
- 1 onion(s)
- 1 tsp cumin
- 1 tsp coriander powder
- 300 ml vegetable stock
- 1 handful of parsley
- 1 handful of coriander
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
with vegan chorizo, plums and apricots
Preheat the oven to 180°C (top/bottom heat). Dice the chorizo, eggplant, and onion. Heat a little oil in a large pan and fry the chorizo cubes until browned. Then add the onion and sauté until translucent. Add the eggplant, apricots, prunes, and almonds and sauté for another 5 minutes. Stir in the spices and vegetable stock. Simmer for another 3 minutes, then transfer to a small casserole dish. Cover the dish with aluminum foil and place in the preheated oven. Braise for 45 minutes, then season again with salt and pepper. Finally, chop the herbs and stir in. For homemade seitan chorizo, use this recipe: https://www.chefkoch.de/rezepte/3341921496591766/Seitan-la-Chorizo.html
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