Mouthwatering Vegan Spanish Tapas Feast for Two – A Culinary Adventure in Plant-Based Delights

Allergens

Gluten, Nuts (Almonds)

Ingredients

• 3 medium russet potatoes
• 2 cups mushrooms, finely chopped
• 1 cup vegetable broth
• 1/4 cup all
• purpose flour
• 1 1/2 cups unsweetened almond milk
• 1 cup spinach, roughly chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 2 tablespoons tomato sauce
• 1/4 cup chopped parsley

Instructions

1. Prepare the patatas bravas by cutting the potatoes into 1 inch cubes and boiling them for 8 minutes in salted water. Drain and set aside.
2. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the potatoes and cook until they are golden brown on all sides, approximately 15 minutes. Remove from heat and season with 1/2 teaspoon salt and freshly ground black pepper.
3. For the croquetas de champiñones, heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Stir in the flour and cook for another minute. Gradually add the vegetable broth while whisking constantly to avoid lumps. Cook for 2 3 minutes until the mixture thickens.
4. In a separate pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato sauce, smoked paprika, ground cumin, 1/2 teaspoon salt, and freshly ground black pepper. Cook for another 1 2 minutes to allow the flavors to meld together.
5. Add the spinach to the garlic mixture and cook until wilted, approximately 3 minutes. Stir in the cooked mushrooms from step
6. Remove from heat and let cool slightly.
7. Form the croquettes by rolling the mushroom mixture into small balls and then coating them with breadcrumbs. Chill for at least 20 minutes before deep frying in hot oil until golden brown.
8. Serve your vegan Spanish tapas feast with a sprinkle of chopped parsley and enjoy the explosion of flavors and textures.

Chef’s Insight

This vegan Spanish tapas feast showcases the versatility of plant-based ingredients while providing a rich sensory experience for your taste buds.

Notes

This recipe makes use of bold flavors and textures for an immersive dining experience.