Potato Melt Casserole With Chorizo Recipe

In Mexico, we love gatherings, especially when surrounded by food. Before eating anything we fill the table with appetizers, we call them Mexican antojitos. Traditional Mexican food in its vegan version is healthy and delicious.

Servings: 4

Preparation Time: 20 minutes approx

Cooking Time: 10 min approx

Ingredients

• 2 1/2 cups of water
• 1 cup dehydrated potato (the one used to prepare instant mashed potatoes)
• 2-3 tbsp nutritional yeast (depending on how much cheese flavor you want)
• 2 tbsp. cornstarch
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• Salt to taste
• 4 tbsp. soy chorizo, soy meat, or any plant-based meat alternative you like. Click here to view the collection of best vegan chorizo alternatives.
• Cilantro and onion for garnish

Preparation:

- In a blender add 2 cups of water, dehydrated potato, onion powder, garlic powder, nutritional yeast, and salt. Blend until all the ingredients until you get a smooth, and homogeneous mixture.

- In a small pot, heat this mixture over low heat.

- In a cup, dilute the cornstarch in the remaining ½ cup of water.

- When the potato mixture begins to boil, pour the cornstarch and don’t stop stirring, use a wooden spoon and continue stirring until the mixture thickens, keep it for at least 5 minutes over the fire.

- In a hot pan with a little oil, brown the vegetable protein you have selected, in this case, we used chorizo.

- Transfer the potato cheese to a serving bowl, add the chorizo (or the protein of your choice) on top, decorate with cilantro and onion, serve with totopos, chips, or tortillas and enjoy!