Vegan Hotspots in Spain and Where to Find Them
One of the best things about going on holiday is sampling all the food, isn’t it? Dinner tastes that extra bit more delicious in new surroundings, and there’s nothing like a change of scene to inspire you to try a new dish – especially if you get to enjoy it al fresco! But what do you do if you’re going on holiday to Spain (or anywhere else for that matter) when you’re committed to a vegan diet? Well, you don’t have to panic that there’ll be nothing to eat, that’s for sure. Here are some of the best vegan hotspots in Spain, but do bear in mind that vegan-friendly restaurants are popping up all over Europe. Your options are endless!
San Sebastián
There are many vegan restaurants (or at least restaurants with vegan-friendly options) to choose from in the region of Spain. Start by heading to Landare (Trueba Kalea 4, 20001) if you find yourself in the area. The menu is entirely vegan, and all the ingredients are locally sourced and organic too. Book ahead as this restaurant is trendy, and bear in mind that it’s closed on Sundays and Mondays.
Bali Bowls With Peanut TOFU
Photo @2020 Feasting at Home
Vegan Bali Bowls with Peanuts Tofu is loaded up with healthy veggies, black rice, roasted sweet potatoes, and of course, delicious Peanut Sauce!
Ingredients
- 14 ounces tofu (non-GMO, organic, and sprouted if possible- our use firm or extra firm)
- 1 large yam or sweet potato, cut into 3/4 inch cubes
- 3/4 cup uncooked black rice (or other rice or grain- both optional)
- 3 thin slices of ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- 1/4 cup peanut butter
- 1/4 cup fresh orange juice (roughly 1/2 an orange)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids
- 3 tablespoons maple syrup, agave, or sugar substitute
- 3 tablespoons toasted sesame oil
- 1/2 -1 teaspoon cayenne pepper (or a squirt of sriracha sauce)
- 3/4 teaspoon salt
- 1-2 cups shredded cabbage (or use a mandolin)
- 1-2 cups shredded carrot
- 1-2 cups shredded beets
- 1 cup sliced snap peas
- 1/2 cup thinly sliced radishes (or watermelon radishes)
- 1 avocado
- Drizzle of olive oil
- Fresh sunflower sprouts
Vegan Tacos AL PASTOR
Photo owner: locogringo.com
This vegan recipe successfully creates the same flavor as the Tacos Al Pastor. Having tasted both, I have to say, this vegan recipe rocks. It is much faster and easier to make if you are looking for a taco that you can whip up in just a few minutes. Note: This recipe does use achiote paste. If you are unable to find achiote at home, there are recipes using chilis and local spices that will create a similar flavor.
Ingredients
- 1 cauliflower
- 1 white onion
- Half a sweet pineapple, cored, peeled and trimmed
- 1/4 cup achiote paste
- 2 Seville/Agria Orange (bitter orange) squeezed
- 1/4 cup pineapple juice
- Cilantro
- 1 Jalapeno Pepper
- Corn or wheat tortillas
Instructions
1. Chop the onion and cut the cauliflower into bit size pieces. Slowly sauté until the onions are transparent and the cauliflower has begun to soften.
2. Mix the achiote paste, pineapple juice and seville orange juice together until you have a nicely combined sauce.
3. Add the achiote mixture to the cauliflower and onion and slowly cook on a low heat for 10 minutes.
4. Chop up the pineapple into chunks and add to the cauliflower, mixing the pineapple well into the taco filling so everything is covered in the achiote sauce.
5. Finely mince the cilantro, jalapenos and onion separately and place on a plate.
6. Warm your tortillas and stuff with the cauliflower al pastor. Serve. Onions, jalapenos and cilantro are added to the tacos as a condiment.
Calle del Espiritu Santo, Malasana district, Madrid | © Alex Segre / Alamy Stock Photo
Madrid
What about vegan options in Madrid? Well, being the capital of Spain, you’re guaranteed to be spoiled for choices: in fact, there are over 300 restaurants that offer vegan-friendly dishes. Vega, is a trendy restaurant among vegan diners, ranking around the top 100 restaurants in a city that has almost 10,000 restaurants. It’s a small restaurant tucked away down a quiet side street, and it serves some delicious (and occasionally unusual) vegan dishes. We know you are hungry, so pop into a Japanese restaurant that has sauerkraut or seaweed with mushrooms and aioli, before wandering around the next corner with a full belly where you’ll find yourself back in the center of Madrid – very well fed!
Spanish Vegan Paella
This Vegan Paella will bring everyone to the table with its distinctive golden color, smoky flavor, caramelized crust, and mouth-watering aroma!
Servings: 5 People – Calories: 366kcal
Instructions
- Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
- Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, and the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
- Add the garlic and sauté for 1 minute.
- Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
- Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
- Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
- Now turn the heat down (between medium-low and medium heat)to a mild simmer. You want to see movement in the pan while the broth is cooking down (don’t boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
- Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutesto form. Stick a fork or spoon straight to the bottom to test if it’s forming. (If it smells like it’s burning, remove from heat immediately) (*see note).
- Remove the pan from the heat. Add the peas to the top of the rice (don’t mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!
Finding vegan food in Madrid and San Sebastian is surprisingly easy! There are many restaurants to choose from, and you will find something for everyone’s tastes.
If you have tried any vegan restaurants in Madrid or San Sebastian that you would recommend, leave me a comment below.