Mission Statement: to assist the integration of foreign residents living in Spain
By Gemma Middleton • Updated: 31 Oct 2024 • 22:41 • 1 minute read
Spanish roasted vegetablesPhoto by Nick Nice on Unsplash
Although Spain isn’t well known for its vegan cuisine, there are plant-based tapas options on the menu. Spain has a huge variety of homegrown vegetables and the colours are like art on a plate when cooked and served in a style that only the Spaniards can do with true authenticity. It can sometimes be difficult to know what certain tapas are if the lingo is a problem and there is no English translation on the menu. This can often be the case in some traditional tapas bars, especially if they are not based in tourist areas. Living in Spain as a vegan and enjoying traditional tapas is possible once you know what is available.
Berenjenas fritas con miel (fried eggplant with honey) is a tapas dish that originated in Andalucia but can often be found in many other parts of Spain too. It consists of eggplant cut into slices, which are salted, floured and then fried. Finally, the slices are drizzled in sugar syrup and not pure honey,
Pisto manchego (vegetable stew) originated in Murcia and is a rainbow bowl of red and green peppers, courgette, onion, tomatoes, eggplant, olive oil and seasoning. Usually, it’s served warm and is best eaten with lots of crusty bread. The dish can be served as a tapa, a starter or a side dish.
Escalivada comes from the verb escalivar which means to ‘cook in the ashes.’ This popular tapas dish originated in the Catalonia region and is made with a variety of roasted vegetables and gloves of garlic. After roasting they are peeled, arranged on the plate, drizzled in olive oil and seasoned with chopped fresh herbs.
Espinacas con garbanzos (spinach and chickpeas) is another dish from Andalucia containing chickpeas, spinach, bread, garlic, and spices like cumin and coriander. Many bars serve it as a tapa and it is often served in many regions of Spain.
Alcachofas al ajillo (garlicky artichokes) is another traditional Spanish tapa dish made from pan-roasted artichoke hearts, lots of garlic, grape tomatoes and red chilli peppers. It’s a dish for garlic lovers and crusty bread is also a must to soak up all that garlic sauce.
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Gemma is a content writer, teacher and screenwriter who has lived in Spain for 16 years. She's now enjoying her time as an 'empty nester'
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