4 Spanish VEGAN Tapas YOU HAVE TO TRY

Bienvenidos welcome to my channel if this is your first time here make sure you smash that subscribe button and click on the bell icon to be notified when I release new content to my returning subscribers welcome back anyways today we have an incredible show we're making 4 Spanish vegan tapas that are gonna blow your mind guys all these recipes are loaded with Spanish flavors super easy to make use simple and affordable ingredients and they're all done in 30 minutes or less folks this is the real deal big bold Spanish flavors suitable for vegans vegetarians and meat eaters serve these tapas at your next party and everyone's gonna be like dude this is so good you´re the bomb and you're gonna be like yeah I know seriously guys insanely delicious let's dive right in really quick before we get started don't forget to pick up your Spain on a Fork t-shirt that way when you're making these recipes you can feel like you're part of the show guys your contributions to Spain on a Fork is what helps keep the show going you'll find all this merchandise for sale below this video for our first recipe we have a beautiful dish of Spanish roasted potatoes with a spicy garlicky tomato sauce guys seriously this is such an incredible tapas dish loaded with so many flavors so easy to make and done in under 30 minutes I'm gonna grab three small yukon gold potatoes and cut them into pieces that are about 1/2 inch thick and as you're cutting your potatoes add them into a large bowl once you have all your potatoes cut drizzle in a generous tablespoon of extra virgin olive oil season with sea salt and freshly cracked black pepper and toss this together until everything is well combined next I'm going to add the potatoes into a baking tray lined with parchment paper and make sure that they're all in a single layer that way when we cook them in the oven they all roast evenly now I'm gonna add the potatoes into a preheated oven bake and broil option 250 degrees Celsius which is 475 degrees Fahrenheit while our potatoes are roasting in the oven let's get our spicy garlic tomato sauce going I'm gonna heat a small fry pan with a medium heat and add in a generous tablespoon of extra virgin olive oil 2 minutes after heating the oil I´m gonna add in some diced onions this is about a quarter cup three minutes after adding the onions into the pan and they're nice and translucent I´m gonna add 3 cloves of garlic that I finely minced and continue to mix this that way nothing burns 30 seconds after adding the garlic in there and it's nice and fragrant you don't want to overcook it I'm gonna add in 1/2 a teaspoon of sweet sweet Spanish paprika and half a teaspoon of hot smoked Spanish paprika quickly mix this together that way that paprika doesn't get a bitter flavor to it grab a can of tomato sauce pouring in about one cup season everything sea salt and freshly cracked black pepper and mix this all together until it's well combined once the sauce is mixed I am gonna lower this to a low heat and let it simmer while we wait for the potatoes its been exactly 20 minutes since we added the potatoes in the oven they should be perfectly roasted I'm gonna go ahead and take them out transfer them into a shallow bowl grab our spicy garlic tomato sauce that's been simmering and pour it over the potatoes and garnish the dish with some fresh parsley guys check this tapas dish out so many great flavors you got that beautiful spiciness from the hot smoked Spanish paprika the potatoes just kind of melt in your mouth this is a dish that's made to impress naturally vegan naturally gluten-free done in under 30 minutes for our next recipe we are making some stuffed mushrooms with garlic and parsley guys this is such an insane tapas appetizer it is a garlic lover's dream and those mushrooms add a beautiful meaty texture this is very easy to make and done in about 30 minutes I'm gonna begin by finely mincing 9 cloves of garlic adding them into a mortar grabbing a handful of fresh parsley and finely chopping it and add about two tablespoons of the freshly chopped parsley into the mortar with the garlic now using a pestle I'm gonna pound down on the garlic and the parsley until I form a paste then I'm gonna add in one tablespoon of extra-virgin olive oil season everything with sea salt and freshly cracked black pepper and give it a quick mix that way everything's well combined for the next step I'm gonna grab nine extra-large button mushrooms you want your mushrooms to be large in size that way you can really stuff them with that mixture I'm gonna give them a quick wash pat them completely dry with some paper towels to remove any of that excess dirt and remove the stems from each mushroom then you want to get in there with a butter knife and scrape around the mushroom just to make the hole a little bit bigger then I'm gonna add the mushrooms into a baking tray lined with parchment paper give the mushrooms a little drizzle of some extra virgin olive oil and season them with some sea salt and freshly cracked black pepper now we're gonna grab our garlic and parsley mixture and evenly divide it into the nine mushrooms now I'm going to add these mushrooms into a preheated oven bake + broil option 210 degrees Celsius 410 degrees Fahrenheit after exactly 15 minutes I'm going to take the mushrooms out of the oven and transfer them into a serving dish and this tapas dish is ready to go guys look how easy it was to put these together and look how beautiful they look like I told you guys earlier this is such a garlic lover's dream you serve these at your next party and they're gonna be a huge hit beautiful flavors easy to make done in 30 minutes for our third dish we are making a beautiful tapas dish of fried eggplant with agave syrup this is a very popular tapas appetizer in the south of Spain in Andalusia it's sweet its savory it is insanely delicious truly one of the best things you will ever taste I'm gonna begin by grabbing an eggplant cutting off about half an inch from each end and then cutting it into rounds that are 1/2 an inch thick next I'm gonna add the slices of eggplant on top of some paper towels and season each one generously with fine sea salt on both sides this is a very important step when you're working with eggplant that salt is gonna remove all those enzymes that give eggplants a bitter flavor after letting our eggplant sit for about 15 minutes I'm gonna remove the salt from each piece using a paper towel next up I'm gonna grab a bowl and add in some oat milk you can use whatever type of plant-based milk that you like and in another bowl I'm gonna add in some all-purpose flour about 1/2 a cup and season it generously with sea salt and freshly cracked black pepper alright let's start coating our eggplant slices you want to begin by adding it into the milk first make sure you get on both sides and then put it on the flour and make sure you coat it well shake off any of the excess flour and add it to a dish and continue to do this until all your eggplants are perfectly coated next up I'm gonna grab a large frying pan heat it with a medium-high heat and add in about 1/3 cup of virgin olive oil after heating our oil for about three minutes I'm gonna start adding the slices of eggplant in there you wanna cook this in batches that way you don't overcrowd the pan after 2 to 2 1/2 minutes I'm gonna start flipping the eggplants you want them to be nice and fried this gives a beautiful texture to this dish after a total cooking time of 4 to 5 minutes I'm gonna remove the eggplants from the pan and transfer them to a dish with paper towels and continue to cook your eggplant in batches until everything's done now I'm gonna transfer the fried eggplants into a serving dish and for the final touch I'm gonna drizzle in some agave syrup you don't want to add too much agave syrup is sweeter than honey guys this is seriously such an incredible tapas appetizer it's sweet it's savory it is out-of-this-world good this one is gonna be a hit no matter when you serve it for the fourth and final recipe we are making some garlic tofu banderillas these are basically mini skewers with Spanish olives and roasted peppers this is such an insane tapas appetizer so many great flavors so many different textures it is gonna blow your mind I'm gonna begin by grabbing a block of extra firm organic tofu very important to use extra firm tofu in this recipe I'm gonna drain the water from the tofu cut the tofu in half lengthwise and pat it completely dry with paper towels then I'm going to cut each piece of tofu into half inch pieces and then flip it and cut it again in half inch pieces to end up with some cubes I'm gonna transfer the tofu cubes into a large bowl add in two tablespoons of extra virgin olive oil a generous teaspoon of garlic powder 1/2 a teaspoon of sweet smoked Spanish paprika and season generously with sea salt and freshly cracked black pepper and toss this all together until it's well combined then I'm gonna add the seasoned tofu into a baking tray lined with parchment paper and make sure that all the tofu is in a single layer that way it all cooks evenly now we're gonna add our tofu into a preheated oven bake + broil option 250 degrees Celsius 475 degrees Fahrenheit while our tofu is in the oven I'm gonna grab about five jarred roasted red bell peppers and pat them down with some paper towels cut each one in half and then into half inch pieces it's been exactly 15 minutes since we added the tofu into the oven it should have the perfect texture let's go ahead and take it out of the oven alright let's start assembling our banderillas I'm gonna grab one of the pieces of the roasted pepper roll it up then pierce it with a toothpick add one Spanish green olive and one cube of the tofu and continue to do this until you have them all assembled once you have all your banderillas done transfer them into a serving dish and this is ready to go guys this is truly an incredible tapas dish loaded with so many Spanish flavors so many different textures like I said earlier this is gonna blow your mind vegans vegetarians meat eaters they're all gonna go crazy over these banderillas we have just created 4 beautiful Spanish vegan tapas guys these are insanely delicious loaded with so much Spanish flavor easy to make and they're all done in 30 minutes or less if you enjoyed today's video hit that like button leave me a comment below and if you´re not subscribed smash that subscribe button until the next time...Hasta Luego!!!

Channel: Spain on a Fork

Views: 37,766

Rating: 4.9472914 out of 5

Keywords: vegan tapas, vegan spanish tapas, spanish tapas, have to make, have to make spanish tapas, vegan, how to make vegan tapas, vegan tapas party, vegan spanish food, spanish food, 4 vegan tapas, 4 vegan spanish tapas, tapas you have to make, spain, plant based tapas, plant based spanish tapas, video, episode, spain on a fork, albert bevia, yt:cc=on, easy to make

Id: k0xkrtGp2vM

Length: 13min 0sec (780 seconds)

Published: Fri Nov 01 2019

Reddit Comments

[u/AlbertBevia]

Link to the RECIPES: https://www.spainonafork.com/4-spanish-vegan-tapas-you-have-to-try/

[u/RainbowandHoneybee]

So simple, so easy and so tasty. Amazing. First 3, I have done something similar, but not that good. Roasted pepper/olive/tofu, never thought about it. Great inspirations.

[u/le_homme_qui_rit]

I hate recipe videos, but these must be attempted...

[u/64_g]

What is the METHOD for CAPITALIZATION being USED here?

[u/J00ls]

Looks awesome! Would it make much of a difference if I used regular smoked paprika?

[u/circlecg]

vegan berenjenas con miel......god bless

[u/LuisBurrice]

do you call this tapas? we call them esfihas here and ive been trying a long time to veganize it

[u/fynncf]

I love how half of the ingredients is just.. garlic. :D

[u/SpaceNigiri]

That's also really good and stupidly simple: Tomato rubbed in bread

The only problem is that for doing correctly you need a specific type of tomato.

I also recommend to do it without garlic sometimes.