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Spanish Vegan Recipes

Filter our Spanish Vegan Recipes by meal of the day

  • Vegan Chorizo

    This recipe produces quite a dense and spicy sausage. It can be eaten cold but it is better when fried off and added to other recipes, such as chorizo hash. You can play with the spicing to create all kinds of flavours if you want to. The possibilities are endless. If you like it hotter, add an extra tsp of chilli powder and flakes. If you prefer it to be more mellow, leave out the chilli powder.

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  • Tofu Chorizo and Lemon Cauliflower Rice

    A smoky, lemony delight with a delicious mix of textures – from the chewy tofu and crunchy vegetables to light fluffy cauliflower rice. It’s an ideal lunch or dinner, for any season, and both the tofu and chickpeas make this dish a great source of plant-based protein. What’s more, you get an extra serving of your five-a-day in the cauliflower rice!

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  • Salt and Pepper Potato Slabs with Tomato Sauce

    These salt and pepper potatoes slabs with tomato and paprika sauce are so simple and yet so delicious.

    This is my kid approved recipe so if you want a little extra flavour try experimenting with chilli powder or garlic on the potato marinade or in the sauce.

    Disclaimer; as much as I hate adding salt to food when cooking potatoes it does make a difference.

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  • Chunky Spanish Rice

    I LOVE making meals that can feed my family for a week and one of my hubby’s faves is my Chunky Spanish Rice! It’s bursting with flavor, chunky and crispy veggies and perfect for any week night meal. I healthified and veganized this from my mother-in-law’s recipe and added my own Colombian twist too!

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  • Gazpacho

    Gazpacho is such a summertime dish. Sweet and slightly sour (that will be the tomatoes, cider vinegar, citrus juices and softened dates), mellow spicing (chilli, cumin, coriander, parsley) and just an overall delicious mix of creamy and crunch. This is one of those dishes that you just feel better for eating.

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  • Tortilla Española - Spanish Omelette

    One recipe - many meals! This vegan version of the traditional Spanish omelette is great for breakfast, lunch or dinner. It’s also a nice simple introduction to chickpea flour if you are new to it. Once you have made your tortilla you can; have it with a great big salad for lunch, make a tortilla, salad and hummus baguette, have it cold or reheat it for breakfast, or pack it for lunch.

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  • Seitan “a la Taronja”

    Back in my meat eating days, my mother would often cook duck on Sundays. So naturally, after becoming a vegan, I had to find a way to recreate the famous duck dish, and this recipe is the end result of my little “experiment”. I hope you enjoy it. :)

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  • Sweet and Salty Tofu Salad

    This is a salad with a little something to satisfy everyone – even the salad doubters. Forget any ideas you might have of salads being ‘on the side’ of the main event, this recipe is the main event. There are so many delicious ingredients and flavours in this dish that it quickly became a firm favourite of ours. It can be easily adapted with any combination of your preferred hot and cold ingredients, and your choice of seasoning for the tofu. Samphire makes a perfect addition to this meal if you can get hold of some in season; the tiny salt water explosions in each mouthful are a delight!

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