These vegan mushroom croquettes, or croquetas de setas, are the typical Spanish tapa. The outside is golden brown and crispy while the inside is smooth and creamy with bits…
Pisto, sometimes called Spanish ratatouille, is a simple vegetarian stew that’s perfect for using up your abundance of summer vegetables. Pisto is another one of those recipes that has…
Watermelon gazpacho is a refreshing and summery raw soup. It takes just minutes to whip up and is perfect for the hottest summer days when you definitely do no…
These vegan fried artichokes are the perfect tapa. Made with fresh artichokes that are dipped in vegan buttermilk and breadcrumbs before being fried to crispy perfection and served with…
This vegetarian pasta soup with seitan meatballs is as hearty and delicious. Pasta shells are stuffed with a simple vital wheat gluten dough and simmered in a delicious vegetable…
This Spanish almond cake is a vegan version of the traditional Tarta de Santiago from Galicia. This cake is easy to make with minimal ingredients and a clever egg…
These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or…
Olivada is an olive pate from Spain which is similar to the better-known French tapenade. It can be made with black or green olives, smooth or chunky, and with…
This recipe for patatas a lo pobre, or poor man’s potatoes, is simple and really easy to make but full of flavour and textures. A traditional Spanish tapa recipe,…
Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness. These little guys are great served as party finger food, a starter or a…
Here’s a recipe for another uber-typical Spanish tapa: ensaladilla rusa or vegan Russian salad. It’s a very easy Spanish potato salad that will most definitely find in any and…
Potato bombas are tasty little stuffed mashed potato balls that you can find in Spanish tapas bars. I’ll be honest, although I’ve lived in Spain for three years, I’ve…
