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All Recipes, Tapas / November 2, 2019

4 Spanish VEGAN Tapas YOU HAVE TO TRY

Spain is famously known for their tapas. What most people don´t know, is that many of those tapas are naturally vegan. In this post I will show you 4 Spanish vegan tapas that will blow you away. All these recipes are super easy to make, loaded with Spanish flavors and each one is done in 30 minutes or less.

4 Spanish VEGAN Tapas YOU HAVE TO TRY
For those of you that are not vegan, don´t let the word vegan scare you off. Vegan foods are basically dishes that are made with plant-based products. In-fact, many of the foods we eat in our everyday lifes are naturally vegan. Like french fries, oreo cookies, pasta primavera, etc.

4 Spanish VEGAN Tapas YOU HAVE TO TRY
Anyways, these 4 Spanish vegan tapas are gonna knock your socks off. We´re talking big bold Spanish flavors that are suitable for vegans, vegetarians and meat-eaters alike. Plus all these recipes use simple & affordable ingredients you can find at any supermarket.

4 Spanish VEGAN Tapas YOU HAVE TO TRY
TIPS & TRICKS to make these recipes: Rember to always preheat your oven prior to adding any ingredients in there. That way they all cook in the correct time. If you´re planning on making all 4 of these recipes to serve at the same time, cover each dish with foil paper to keep them warm. Make sure to use a good quality Spanish olive oil to make these recipes. It´s what gives such a beautiful flavor to Spanish cuisine.

4 Spanish VEGAN Tapas YOU HAVE TO TRY
Key Ingredients & Cookware I used in this Recipe:

NONSTICK FRY PAN
MORTAR & PESTLE
EXTRA VIRGIN SPANISH OLIVE OIL

Watch the Video Below on How to Make 4 Spanish VEGAN Tapas YOU HAVE TO TRY

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4 Spanish VEGAN Tapas YOU HAVE TO TRY

Course Appetizer
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

ROASTED POTATOES WITH SPICY TOMATO SAUCE

  • 3 small yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 3 cloves minced garlic
  • 1/4 cup diced onions
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp hot smoked paprika
  • 1 cup canned tomato sauce
  • pinch sea salt
  • pinch black pepper
  • handful freshly chopped parsley

STUFFED MUSHROOMS WITH GARLIC & PARSLEY

  • 9 large button mushrooms
  • 9 cloves garlic
  • handful fresh parsley
  • 2 tbsp extra virgin olive oil
  • pinch sea salt
  • pinch black pepper

FRIED EGGPLANT WITH AGAVE SYRUP

  • 1 eggplant
  • 1/2 cup plant based milk
  • 1 cup all-purpose flour
  • 1/3 cup virgin olive oil
  • pinch sea salt
  • pinch black pepper

GARLIC TOFU BANDERILLAS WITH OLIVES & ROASTED PEPPERS

  • 1 block organic extra firm tofu
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sweet smoked paprika
  • 5 jarred roasted red bell pepper
  • 30 green Spanish olives
  • pinch sea salt
  • pinch black pepper
  • 30 toothpicks

Instructions

  1. To make the roasted potatoes with spicy tomato sauce, cut 3 small yukon gold potatoes into 1/2 inch x 1/2 inch pieces, add them to a bowl, drizzle in 2 tbsp extra virgin olive oil and a pinch of sea salt & freshly cracked black pepper, toss together, then add into a baking tray lined with parchment paper, making sure they´re all in a single layer and into a preheated oven, bake + broil option 250 C - 475 F, meanwhile heat a small fry pan with a medium heat and add in 1 tbsp of extra virgin olive oil, 2 minutes later add in a 1/4 cup diced onions and 3 cloves minced garlic and mix with the oil, 3 minutes later add in 1/2 tsp sweet smoked paprika and 1/2 tsp hot smoked paprika, mix with the garlic and then add in 1 cup canned tomato sauce, season with sea salt & freshly cracked black pepper, give it a quick mix and lower the fire to a low heat, after 20 minutes take the potatoes out of the oven and transfer to a serving dish, pour in the spicy tomato sauce over the potatoes and sprinkle with freshly chopped parsley

  2. To make the stuffed mushrooms with garlic & parsley, roughly mince 9 cloves garlic and add into a mortar, roughly chop a handful of fresh parsley and add in 2 tbsp into the mortar, mash down the garlic and parsley until you form a paste, grab 9 cleaned large button mushrooms, remove the stem and using a butter knife make the hole a little bit bigger, add the mushrooms into a baking tray lined with parchment paper, drizzle the mushrooms with a kiss of extra virgin olive oil and season them with sea salt & freshly cracked black pepper, evenly divide the garlic and parsley mixture into each mushroom, add into a preheated oven, bake + broil option 210 C - 425 F for exactly 15 minutes, remove from the oven and transfer to a serving dish

  3. To make the fried eggplant with agave syrup, cut off 1/2 inch from each end of an eggplant, then cut into 1/2 inch thick rounds, add the eggplant slices on top of paper towels and season generously with sea salt on both sides, after 15 minutes remove the salt from the pieces of the eggplant using paper towels, grab a bowl and add in 1/2 cup plant based milk, grab another bowl and add in about 1 cup all-purpose flour, season with sea salt & freshly cracked black pepper and mix, coat each slice of eggplant, begin with the milk and then genrously in the flour, heat a frying pan with a medium-high heat and add in 1/3 cup virgin olive oil, after 3 minutes add in the coated eggplant slices (cook in batches to not over-crowd the pan) after 2 1/2 to 3 minutes flip the eggplants to fry the other side, as you finish each batch add them into a plate with paper towels, once they are all cooked transfer to a serving dish and drizzle some agave syrup over the eggplants

  4. To make the garlic tofu banderillas with Spanish olives & roasted peppers, grab 1 block extra firm organic tofu, drain the water, cut the block in half lengthwise and pat down completely dry with paper towels, then cut each piece of tofu into 1/2 inch x 1/2 inch cubes, add the cut tofu into a large bowl, pour in 2 tbsp extra virgin olive oil, 1 tsp garlic powder, 1/2 tsp sweet smoked paprika and a generous pinch of sea salt & freshly cracked black pepper, toss together, then add to a baking tray lined with parchment paper (making sure they´re all in a single layer), add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile grab 5 jarred roasted red peppers, pat down with paper towels, cut each one in half and then into 1/2 inch pieces, after 15 minutes remove the tofu from the oven, to assemble each mini skewer, grab 1 piece of roasted pepper and pierce with a fork, then add in 1 green Spanish olive and one cube of tufu, continue to assemble until all are done, transfer to a serving dish

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make these 4 vegan tapas dishes.

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3 Comments

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