IT’S one of Spaniards’ favourite pastimes.
Tapas is so popular in Spain that there is even (an awesome) verb for it- ¡tapear!
Yet finding vegan tapas that is not just a bread basket can be quite a challenge in some Spanish towns, especially in my own, dear Estepona, where fish and meat dishes rule.
But determined not to let Will go home without a stereotypical Spanish meal in his belly, we paid a visit to the supermercado so we could have our own animal-free tapas feast at home.
The result? Home made patatas bravas, espinacas y garbanzos and griddled veggies- mmm mmmm!
Try out our foolproof recipes, which are perfect for the oven-free kitchen like my own. They are also perfect for those following a low FODMAP diet.
2 x baking potatoes
3 x tbsp garlic infused olive oil (or plain olive oil with one clove of garlic)
2 x green stalks from spring onions, sliced thinly
1 x 400ml jar of passata
2 x tsp chili powder
1 x tsp smoked paprika
Salt and pepper to taste
A little parsley to garnish
Wash and then cube the potatoes, making each roughly 2cm thick.
Boil water in a pan and then parboil the potatoes for in between 5 and 8 minutes on medium heat until they are soft enough to be speared by a fork fairly easily but there is still a little resistance.
Drain in a colander and put to one side.
Heat 1x tbsp oil in a pan on medium heat and once hot, add the spring onion greens and sautee until golden brown.
Add the passata and lower heat until the liquid is gently simmering.
Add spices and cook for 15 minutes, stirring frequently to ensure the sauce doesn’t burn.
While sauce is simmering, heat the remaining oil in a frying pan on a medium temperature.
When oil is hot, add in the potatoes, turning them frequently with a spatula to coat them with oil and stop them sticking to the pan.
Season with a little more salt and pepper and cook until they have crispy, golden sides.
Take off the heat and serve on a plate, before pouring over sauce and garnishing with parsley.
Espinacas y garbanzos
A humble Spanish tapas staple that is both healthy and hearty.
1 x 400g jar of chickpeas. See if you can find pre-cooked ones as is common in Spain as these are much easier to digest than canned ones.
300g bag of fresh spinach
2 x tsp turmeric
1-2 x tsp smoked paprika
200ml vegetable stock
1 x tbsp garlic infused olive oil
salt and pepper
Heat the oil in a pan on medium-low heat.
When oil is hot, add in spinach, stir and cover with a lid for a few minutes until it wilts, stirring occasionally.
Add in spices.
Add in chickpeas and stock then raise heat until the mixture is gently simmering.
Stir occasionally until cooked through.
Taste check and serve!
Perfect for cooks without an oven or grill.
1/2 x butternut squash
1 x aubergine
1 x pack mushrooms
Plus any other in season veggies you fancy!
1 x tsp smoked paprika
1 x tsp parsley
Salt and pepper
Remove seeds from squash, placing to one side in a bowl.
Cut into 2cm cubes and place in a microwaveable dish with two tbsps of water.
Cover and microwave on full power (for 800w microwave) for seven minutes.
Poke with fork to check they are tender then place in bowl and put to one side.
Cut aubergine into 1cm thick slices, place in microwaveable bowl and heat on full power for 5 minutes or until tender.
Remove and place in another bowl.
Heat oil in griddle pan on medium heat and add squash when hot, adding spices and stirring to prevent sticking.
When sides start to brown, add in aubergines and more spices.
Add in sliced mushrooms after a few minutes and keep stirring until all are griddled to your liking.