Plant-Based Choripán with Salsa Criolla
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Brand
A twist on a beloved Argentinian classic, our Plant-Based Choripán Sandwitch with Salsa Criolla keeps the flavourful notes of the iconic dish whilst bringing a meat-free alternative to your menu, and a Latino flair to your café or restaurant.
As a traditional South American street food, this recipe usually sees the merging of chorizo (sausage) and pan (bread) in a dish that resembles a hot dog.
In our innovative version, we’ve replaced the traditional chorizo with our plant-based GARDEN GOURMET® Sensational Vegan Burger, ensuring that everyone can enjoy this dish regardless of dietary preferences.
Infused with the rich warmth of hot and smoked paprika, our choripán captures the essence of the original while offering a vibrant, plant-based alternative for your menu. Add in a generous drizzle of Salsa Criolla made with MAGGI® Rich & Rustic Tomato Sauce, and you have the perfect lunch to go or earthy snack option.
Explore the full recipe below to create this flavourful Plant-Based Choripán, a sure hit for your guests seeking plant-based options.
- 320 g GARDEN GOURMET® Sensational Vegan Burger, defrosted
- 10g hot paprika
- 10g smoked paprika
- 1g salt
- 30ml vegetable oil
- 200g MAGGI® Rich & Rustic
- 100g green pepper, diced
- 50ml cider vinegar
- 5g dried chili flakes
- 2g dried oregano
- 1.2kg baguettes
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1Making the Plant-Based Choripán: In a mixing bowl, combine the defrosted GARDEN GOURMET® Sensational Vegan Burger, hot paprika, smoked paprika, garlic powder, salt, and vegetable oil. Mix thoroughly until all ingredients are well incorporated.
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2Shape the Choripán: Roll the mixture into small sausage shapes, ensuring they are compact.
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3Chill: Wrap each sausage in cling film and chill in the refrigerator for 1 hour. This helps them firm up and hold their shape during cooking.
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4Grill the Choripán: Preheat the grill. Place the choripán on an oven tray, drizzle with a little more vegetable oil, and grill for approximately 8 minutes. Turn occasionally until they are golden brown and cooked through.
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5Making the Salsa Criolla: In a separate bowl, mix together the MAGGI® Rich & Rustic Tomato Sauce, diced green pepper, cider vinegar, dried chili flakes, and dried oregano. Allow the salsa to marinate for at least 20 minutes.
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6To Finish: Slice the baguettes lengthways, ensuring not to cut all the way through, creating a pocket for the filling.
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7Assemble the Choripán : Place the grilled choripán inside the baguette and generously spoon the marinated salsa criolla over the choripán.
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8Serve: Present the choripán with additional salsa on the side for guests to add more if desired.
Tips for Presentation:
- Garnish: Consider garnishing with fresh herbs like cilantro or parsley for a pop of color.
- Serving Suggestions: Serve with a side of sweet potato fries or a fresh salad for a complete meal.
- Flavor Variations: Experiment with different spices or toppings such as avocado slices or pickled onions for added flavour.
| Typical Nutrition Values | per 100g | Per serve | Adult RI | % RI |
|---|---|---|---|---|
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Energy Energy kcal |
785 kJ 186 kcal |
1924 kJ 457 kcal |
2000 |
23% |
| Fat g | 3.9 g | 9.5 g | 70 | 14% |
| of which saturates g | 0.8 g | 1.8 g | 20 | 9% |
| Carbohydrates g | 29.4 g | 72.2 g | 260 | 28% |
| of which sugars g | 3.5 g | 8.6 g | 90 | 10% |
| Fibre g | 3.6 g | 8.9 g | - | - |
| Protein g | 6.6 g | 16.1 g | 50 | 32% |
| Sodium g | 0.24 g | 0.51 g | 2.4 | 21% |
| Salt g | 0.88 g | 2.15 g | 6 | 36% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1924 kJ 457 kcal |
9.5 g | 1.8 g | 8.6 g | 2.15 g |
| 23%* | 14%* | 9%* | 10%* | 36%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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