Ingredients
200g vegan chorizo
1 large sweet potato
Olive oil
Sea salt
1 tablespoon harissa paste
1 tablespoon maple syrup
Squeeze of lemon juice
200g silken tofu
3 garlic cloves
Handful of curly leaf parsley
Sea salt
Black pepper
Method
1] Peel sweet potatoes & quarter lengthways
2] Place onto baking tray, drizzle with olive oil & sea salt
3] Roast for 25 minutes at 200c alongside unpeeled garlic cloves wrapped in foil
4] Whisk together harissa, lemon & syrup until smooth
5] Coat sweet potato with paste, return to oven for final 10-12 minutes/ until tender
6] Remove garlic cloves from the oven & peel away the skin, add clove filling to a bowl/blender with silken tofu, season with salt & pepper, blend until smooth
7] Add finely chopped parsley & stir well
8] Peel away chorizo skin, crumble with a fork & fry according to instructions
9] Dollop tofu onto your serving plate & smoothen out
10] Arrange potato wedges onto the plate, sprinkle with cooked chorizo & garnish with more parsley