Delectable Vegan Spanish Brunch Tapas: A Cinematic Experience
This recipe offers a flavorful and visually appealing vegan Spanish brunch tapas dish that is both easy to make and perfect for a leisurely morning meal or special occasion.
Allergens
None
Ingredients
- 1. 4 slices whole wheat sourdough bread, toasted 2. 1 cup marinated artichoke hearts, drained and halved 3. 1/2 cup vegan chorizo, sliced 4. 1 avocado, sliced 5. 6 cherry tomatoes, halved 6. 1 small red onion, thinly sliced 7. 1/4 cup Kalamata olives, pitted 8. 1/2 cup mixed greens 9. 1/4 cup capers 10. 1 lemon, zested and juiced 11. 3 tbsp extra virgin olive oil 12. Salt and pepper to taste 13. Optional: hot sauce or sriracha for added spice
Instructions
- Arrange the toasted sourdough bread on a platter.
- Evenly distribute marinated artichoke hearts, vegan chorizo, avocado slices, and halved cherry tomatoes over the bread.
- Sprinkle thinly sliced red onion, pitted Kalamata olives, mixed greens, and capers.
- Drizzle with lemon zest, lemon juice, and extra virgin olive oil. Season with salt and pepper to taste.
- Add a touch of hot sauce or sriracha for an added kick if desired.
Chef’s Insight
The flavors and textures of this dish create a perfect balance between traditional Spanish cuisine and modern vegan innovation.
Notes
Feel free to customize this dish with additional ingredients such as grilled mushrooms or pan-fried potatoes.