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Spanish

Carrot Gazpacho with Chopped Salad

The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?

Eggplant and Potato Tumbet

Tumbet, a vegetable dish from Majorca, Spain, is traditionally made by frying vegetables in olive oil, then baking them in a tomato sauce. This version skips the frying to cut down on fat, includes chickpeas for protein, and gets a crumpled phyllo topping for wow factor.

paella primavera

Paella Primavera

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash.

Baked Peaches with Pine Nuts

Baked Peaches with Pine Nuts

Simplicity is key to most Spanish cooking, and this light dessert is no exception. Serve warm, with a scoop of ice cream or a dollop of crème fraîche.

Fideua

Fideua

In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture. Serve with Quick Aïoli.

Garlicky Mushrooms

Garlicky Mushrooms

In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.

Minted Fava Bean Salad

Minted Fava Bean Salad

Fava beans are a favorite in Spanish cuisine. Here, they’re tossed into a salad that pairs well with hearty main dishes. Feel free to substitute lima beans.

Membrillo (Quince Paste)

Membrillo (Quince Paste)

A Spanish delicacy with a gumdrop-like texture, membrillo is traditionally served with manchego cheese.

Spiced Pumpkin Flan with Piñones

Spiced Pumpkin Flan with Piñones

This is a perfect holiday dessert because it actually tastes better made a day ahead, freeing up the oven and your time on Thanksgiving morning for other dishes. Piñones is the local name for pine nuts.

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