Discover Spain’s Vegan Secrets: 5 Delicious Dishes You Must Try

The gastronomic landscape of Spain has long been celebrated for its rich and diverse culinary traditions, but few people realize that the Iberian Peninsula is also a treasure trove of delicious vegan cuisine. Spanish chefs have mastered the art of transforming humble plant-based ingredients into mouthwatering dishes, making it a paradise for vegans and food lovers alike. From the sun-drenched fields of Andalusia to the misty mountains of Galicia, Spain offers an extraordinary array of plant-based delights that reflect its regional diversity and agricultural abundance. Explore Spain’s culinary history and discover how to make these delicious dishes at home with simple recipes for Salmorejo, Escalivada, Espinacas con Garbanzos, Pisto Manchego, and Pimientos de Padrón. Salmorejo, a cold soup from Córdoba, is a testament to the creativity of Spanish chefs, who have long known how to make the most of the land’s bounty. Made with just four ingredients—tomatoes, olive oil, bread, and garlic—this creamy delight is the ultimate refreshment on a hot summer day. To make salmorejo, start by soaking 200g of stale bread in water until it becomes soft. In a blender, combine the soaked bread with 1kg of ripe tomatoes, 100ml of extra virgin olive oil, and 1 clove of garlic. Blend until smooth, then season with salt to taste. Chill in the refrigerator for at least an hour before serving. Drizzle with a little more olive oil and garnish with finely chopped tomatoes or vegan croutons. Escalivada, a roasted vegetable dish from Catalonia, is as much a feast for the eyes as it is for the palate. The vibrant colors of roasted red peppers, eggplant, and onions make this dish a showstopper on any table. To create this Catalan classic, preheat your oven to 200°C (400°F). Place whole red peppers, eggplants, and onions on a baking sheet, and roast for about 40 minutes, turning occasionally, until the skins are charred and the vegetables are tender. Once cooled, peel the vegetables and remove the seeds from the peppers. Slice everything into long strips and arrange on a serving platter. Drizzle with olive oil, a splash of red wine vinegar, and a sprinkle of salt. Serve at room temperature or chilled, as a side dish or a light main course. Espinacas con Garbanzos, or spinach with chickpeas, is a hearty dish that hails from the Moorish-influenced kitchens of Andalusia. Bursting with earthy flavors and rich in protein, it’s a perfect example of how Spanish cuisine can be both satisfying and healthy. To prepare this dish, heat a tablespoon of olive oil in a large skillet. Add 1 chopped onion and 2 cloves of garlic, sautéing until soft. Stir in 1 teaspoon of smoked paprika and 1/2 teaspoon of cumin, then add 400g of cooked chickpeas and 500g of fresh spinach. Cook, stirring, until the spinach wilts. Season with salt and pepper, and finish with a splash of sherry vinegar. Serve hot, with crusty bread to soak up the flavorful juices. Pisto Manchego, often called Spain’s answer to ratatouille, is a versatile vegetable stew that originated in La Mancha, the land of Don Quixote. Made with a medley of local vegetables, it’s a dish that exemplifies the simplicity and heartiness of Spanish home cooking. To make pisto, start by chopping 1 onion, 1 red bell pepper, 1 green bell pepper, and 1 zucchini. Heat 2 tablespoons of olive oil in a large pan, and sauté the onion and peppers until soft. Add the zucchini and cook for a few more minutes before stirring in 500g of ripe tomatoes, chopped. Season with salt, pepper, and a pinch of sugar. Let the stew simmer gently for about 30 minutes, until the vegetables are tender and the flavors meld together. Serve hot or cold, as a main dish or a side. Pimientos de Padrón is a dish that embodies the thrill of Spanish cuisine, with its tantalizingly unpredictable mix of sweet and spicy peppers. These small green peppers, grown in the Galician village of Padrón, are typically mild, but every now and then, you’ll bite into one with a fiery kick. To prepare pimientos de Padrón, heat a generous amount of olive oil in a frying pan. Add a handful of the peppers and fry them until blistered and slightly charred, about 3-4 minutes. Remove from the pan, sprinkle liberally with sea salt, and serve immediately. Eating pimientos de Padrón is a bit like playing culinary roulette—you never know when you’ll hit a hot one—but that’s all part of the fun. These five vegan dishes are just a glimpse into the incredible plant-based cuisine that Spain has to offer. So, whether you’re planning a trip to Spain or simply looking to bring a taste of the Iberian Peninsula into your home, these recipes are a perfect introduction to the country’s rich culinary heritage.