4 Easy Vegan Tapas Recipes (Spanish Delicacy)

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If you’re a vegan who enjoys Spanish food, you would be pleased to learn that many traditional recipes in Spain are vegan-friendly.

Moreover, the meals would be bursting with taste by including famous Spanish ingredients like chickpeas, beans, and paprika.

If Spanish tapas are your go-to snacks this season, worry not because we have curated the perfect ideas for you.

So, check out the recipes below to make your delicious vegan tapas delightful en su punto!

Vegan Patatas bravas (patatas a la brava/papas bravas)

vegan patatas bravas

Patatas bravas is a famous and traditional Spanish tapas meal eaten in bars throughout Spain.

The techniques differ across the region and even from one tapas eatery to another. The bravas sauce, on the other hand, needs to be a little spicy —hence the name bravas, meaning “intense” or “fierce” in Spanish.

This sauce variation has a mild Tabasco taste and is simple to produce. It’s paired with freshly fried, bite-sized potato pieces that pierce easily with a toothpick.


  • 5 potatoes

  • Salt according to taste

  • 30ml olive oil

  • 40ml tomato sauce

  • 1 tablespoon of mustard

  • 2 tablespoons Tabasco sauce

  • 10 grams of paprika

  • 1 ½ tablespoon vinegar (red or white wine)

  • Fresh coriander leaves


Peel and dice the potatoes into small bite-size cubes and sprinkle salt over them. Pour about 2 teaspoons of olive oil into a big, deep frying pan with a thick bottom. Heat the oil on medium flame until it is hot.

Sauté the potatoes for around 10 to 15 minutes or till light golden or browning on the sides. Drain the potatoes of oil and set them aside.

Use another pan and heat 2 tablespoons of olive oil. Add the tomato sauce and fry for 4 minutes, then mix the tabasco sauce, paprika and vinegar. You can vary the consistency of each ingredient based on your preference.

Mix the sauce with the potatoes, add coriander leaves as toppings, and it’s ready to serve!

Vegan Spanish Gazpacho

vegan spanish gazpacho

This delightful Spanish gazpacho dish is cooked traditionally, with only a few raw ingredients, such as ripe tomatoes, cucumbers, and capsicums. This flavorful, quick soup is ideal for a warm supper.

Gazpacho is a soup from the Andalusian area of Spain prepared from blended ripe tomatoes and some other ingredients with some seasonings. This is eaten chilled and offers the most scrumptious summer snack soup or full entrée!


  • 500 grams ripe tomatoes from the vine (for best results)

  • 2 Onions

  • 1 Cucumber

  • 1 Green Capsicum

  • 2 Garlic cloves

  • 30ml White (or red) wine vinegar

  • 55ml Extra virgin olive oil

  • Salt according to taste

  • 1 French baguette

  • ½ tablespoon of Cumin


Roughly dice the veggies and combine them with the baguette, vinegar, salt, and Cumin in a fast mixer.

Start the mixer and add in the oil while it’s running. Keep blending till the mixture becomes smooth.

If you want an entirely gluten-free version, you can avoid adding the bread.

Chill for at least one hour until serving in a big dish or jar. We prefer to chill this for at least 12 hours before serving, and it tastes much better when it’s kept overnight.

Garlic Mushrooms

This is a traditional Spanish tapas meal that we’ve cooked numerous times, and it’s made with minimal ingredients yet packs a flavor punch.

It’s a fantastic illustration of how the Spanish people have perfected the knack of turning ordinary foods such as mushrooms into extraordinary tastes. It releases the juices as they cook, absorbing the flavors of the oil, garlic, pepper, and lemon zest.

You can serve it either hot or warm.


  • 3 tbsp of olive oil

  • 300 grams of mushrooms, cleaned and sliced

  • 2 cloves of garlic, diced

  • 1 tablespoon lime juice (or vinegar)

  • ½ tablespoon black pepper, freshly ground

  • Salt to taste

  • ½ tablespoon dried chili pepper flakes 

  • 1 tablespoon of chopped coriander


Inside a broad non-stick frying pan, heat the oil and sauté the mushrooms for three minutes, turning often. Fry for another 3 minutes after adding the garlic, lime juice, salt, black pepper, and chili flakes. Turn off the heat, mix in the coriander, and your tapas is ready to serve.

Fried Cauliflower

Cauliflower is a wintertime veggie that can be served as a simple tapa. This vegetable, known as coliflor in Spain, is widely accessible in stores and food markets worldwide. It is one of the many foods that Spaniards like fried.

While some people like a strong breading or crust on their cauliflower, this method produces a much milder. There is no thick breading soaking in oil here, and just a fast dunk in egg mixture and (alternatively) a sprinkle of flour before frying it on both sides. Put the cauliflower on tissues/paper towels to remove any excess oil. Then, serve with garlic aioli dip or similar Spanish sauce for dipping. This is a fantastic way to enjoy the nutrients of cauliflowers while also exploring Spanish cuisine.


  • 1 full cauliflower

  • 3 TB spoons of applesauce

  • Extra virgin olive oil

  • Salt for taste

  • A small bowl of flour

  • A small bowl of aioli sauce


Remove the dirt from the cauliflower by rinsing it in cold water and separating the florets from the core, keeping the stems short. Remove the large stem in the middle.

Fill a big pan or pot with an inch of water and put a steamer device into the base. Bring a pot of water to a boil. Cover and steam the cauliflower florets for around 10 to 15 minutes. It must be solid rather than mushy or soggy. Transfer to a bowl, set it aside, and allow time for it to rest.

In a separate mixing basin, whisk together the applesauce. Heat about 9 tablespoons of oil in a large frying pan over medium heat. Put a little cube of bread into the oil to see if it’s hot enough to cook. The oil temperature is correct if it turns brown in under a minute.

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Vegan tapas is a great way to entertain without spending countless hours in the kitchen. You can whip up several vegan tapas for your family and friends using ingredients readily available at your local grocer. This way, you don’t have to go on a hunt to find something peculiar like linseed with butter-smoked olives hailing from the mountain regions of Albania. Now that is a mouthful—literally!

To wrap it up, we hope you enjoy these vegan tapas and if you have a special recipe in mind, feel free to share it with us!

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1 year ago

“In a separate mixing basin, whisk together the eggs” i thought this was a vegan recipe??