Enjoy this delicious and easy vegan tapas recipes!
International Tapas Day is coming up and I bet we’re all excited! After all, who doesn’t like Tapas? And well, if you haven’t had one ever, you are missing out on something absolutely delicious! For those who haven’t ever had tapas, this one is a tell-all for you. And for those who love to gorge on tapas already, keep reading, because we have vegan tapas-with-a-twist recipes coming up right at the end of the post. So let’s understand what Tapas is and what the hype over these delicious Spanish recipes is all about.
What is really a “tapa”?
A popular snack and appetizer in Spanish cuisine, ‘tapa’ as it is pronounced in Spanish, is served both cold and hot. Tapas soon spread like wildfire across the world, thanks to their beautiful blend of flavors. While ‘tapa’ literally translates to ‘lid used to cover’, in terms of food, it means ‘ a small portion of food’. Fun story, it is said that it was King Alfonso X “The Wise” who ordered that wine be not served in Castilian inns if some food did not accompany it. Tapas, in the beginning, was placed on the top of the jar or glass served, so it “covered” the vessel.
Now that you know what tapas is, let’s understand the typical tapas food. Patatas Bravas is the most popular of the lot. This is nothing but chunks of fried potato served with a spicy sauce. These are quick to make, which means they are the perfect tapa to order when you’re in a hurry. And yes, these are absolute crowd favorites – so go ahead, indulge!
Then there are the likes of Ensaladilla Rusa, which translates to“Russian Salad”. This tapa is a blend of peas, tuna, mayonnaise, carrots, and olives. One bite and you’ll know why this salad is so popular – it’s a riot of flavors in your mouth!
Why choose a vegan alternative tapa?
Along with these, there are many other alternatives such as Croquetas, Chorizo al vino, Pincho moruno, and many more. Most of the tapas feature meat, fried items, dairy-based products, and a range of heavy ingredients. This sumptuous meal could end up making you feel guilty.
But here’s the trick – you can actually modify the way you prepare tapas by opting for vegan alternatives. This way, you will have an all-healthy tapas spread right in front of you. You don’t really need to go for heavy ingredients to make your food taste good. You can always look for whole, plant-based options to cook your favorite vegan tapas recipes, without compromising on the taste.
Also, it is heartening to know that vegan tapas are gaining popularity in places across the world. Now, if you are wondering what are some of the best Spanish vegan tapas, I have listed down some of the best vegan tapas recipes just for you.
So let’s get started with the vegan tapas ideas:
- 16 oz sishito peppers
- 1 tbsp extra virgin olive oil
- 1 pinch Pink Himalayan Salt
- 2 lemon wedges optional
- Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
- Preheat a medium skillet over medium heat until it’s hot. Add the peppers and let them cook, stirring often, until they are tender with charred spots, about 9 to 12 minutes.
- Transfer the peppers to a serving plate. Drizzle with a lemon wedge, if desired. Sprinkle with salt, to taste.
- Serve and enjoy hot
- 1/4 cup pecans
- 1 handfull Italian Parsley thinly sliced
- 6 cremini mushrooms destemmed and cleaned
- 1 garlic clove minced
- 3 tbsp nutritional yeast
- 1/2 tsp Pink Himalayan Salt
- 1 tbsp Extra-virgin olive oil
- Heat oven to 400F. Line small sheet pan or baking dish with parchment paper.
- Add pecans, parsley, garlic, nutritional yeast, and salt to food processor, and pulse until fine-chopped.
- Add olive oil, and pulse to combine.
- Using small spoon, scoop the mixture into mushroom cavities and add some extra pecans on top to decorate.
- On prepared pan arrange the mushrooms with the stuffed-sides up. Roast until softened and lightly browned, about 15 minutes.
- 3 potatoes cleaned, peeled, and diced in small cubes
- 4 carrots cleaned, peeled, and diced in small cubes
- 1 cup green peas frozen
- 1/3 cup manzanilla olives
- 1 bag vegan tuna I used the ones from Good Catch
- 2 tbsp vegan mayo I used the one form Just Egg
- 1/4 cup roasted red bell peppers
- 1 pinch Pink Himalayan Salt
- Steam the first three ingredients for about 10 minutes until they are tender inside but not overdone.
- Once done, put them under cold water and let them drain.
- In the meantime, place the rest of the ingredients in a bowl and finally mix with the vegetables.
- Enjoy very cold!