Vegan Recipes
Exciting vegan cooking: big on flavor, rich in nutrients.
Lentejas con verduras de la abuela
Imagina un plato reconfortante y lleno de sabor, donde las lentejas tiernas se mezclan con verduras frescas y especias, creando un aroma que te transporta a la cocina de tu abuela. Cada bocado es una explosión de texturas y sabores que te dejan con ganas de más.
Roasted Spiced Sweet Potato Airfryer
Spiced sweet potato cubes in the air fryer: smoked paprika and cumin form a flavourful crust on the sweet orange flesh, which caramelizes outside and stays creamy inside in about 20 minutes. A seasonal autumn-winter side dish that also works as a snack or bowl base.
Homemade Falafel
Homemade falafel is the fried chickpea fritter of the eastern Mediterranean. Unlike hummus, the chickpeas here are never cooked — soaked overnight and ground raw with parsley, cilantro, cumin, and garlic, which gives the interior that characteristic green flecked colour and the outside that satisfying crunch. Tuck them into warm pitta with tahini sauce, sliced tomato, and pickles.
Lebanese Tabouleh
Tabbouleh is the most refreshing salad in Lebanese mezze: fine bulgur soaked until tender and mixed with large quantities of chopped flat-leaf parsley, tomato, spring onion, mint, lemon juice and olive oil. It is really a herb salad with a little grain — the bulgur plays a supporting role. Light, bright and aromatic.
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
Wrinkled Potatoes with Red and Green Mojo
The secret to wrinkled potatoes lies in the salt concentration of the cooking water: so salty that it barely boils. As the water evaporates, the salt crystallizes on the skin, creating the characteristic wrinkled and slightly crunchy texture.
Warm Lentil Salad with Mustard Vinaigrette
The warm brown lentils absorb the mustard vinaigrette like a sponge, creating a flavorful salad with contrasting textures: creamy lentils, crunchy cucumber, and fresh tomato.
Chickpea Vegan Burger
A vegan burger built on chickpeas, tahini, and smoked spices — more satisfying than most meatless patties. The chickpeas bring protein and texture, smoked paprika adds depth, and cumin gives it warmth. Comes together in 30 minutes and holds up well on the grill or in a pan.
Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of southern Spain: a blended emulsion of ripe tomatoes, cucumber, green pepper, garlic, and extra virgin olive oil, served well chilled. Born in the fields of Andalusia as sustenance for farm workers, it is now the most refreshing and nutritious summer staple of Mediterranean cooking. A splash of sherry vinegar gives it the sharp tang that sets it apart from any imitation.
Perfect Airfryer French Fries
Air fryer chips done right — crispy outside, fluffy inside, with barely any oil. The secret is drying the potato pieces thoroughly, cutting them evenly, and not overcrowding the basket. A touch of olive oil, garlic powder, and salt is all you need. Ready in about 25 minutes and goes with just about anything.
Sourdough Bread at Home
Sourdough bread uses natural fermentation with lactic bacteria, without commercial yeast. The result is a bread with an alveolated crumb, a crispy crust, and a slightly acidic, incomparable flavor.
Beet Gazpacho
Beetroot gazpacho updates the Andalusian classic with roasted beets, which bring a vivid fuchsia-pink color and an earthy sweetness that plays off the sharpness of sherry vinegar. Served cold, with a drizzle of olive oil and a few mint leaves. Ten minutes of prep, no cooking, and a striking result on the table.
Classic Andalusian Gazpacho
Andalusian gazpacho is the cold soup of southern Spain: ripe tomatoes, green pepper, cucumber, garlic, sherry vinegar, and olive oil blended and strained until silky smooth. No cooking needed — just good summer tomatoes and quality olive oil. Serve very cold; it keeps well in the fridge for up to three days and actually improves overnight.
Authentic Homemade Hummus
Smooth, creamy Lebanese-style hummus made the right way: tahini and lemon beaten first to form a silky emulsion, then chickpeas added gradually. This is the recipe that makes you stop buying the shop-bought version.
Chickpea and Spinach Curry
Chana Saag is a classic Indian curry that pairs chickpeas with fresh spinach in a base of onion, garlic, ginger, tomato and warming spices — garam masala, turmeric and cumin. It's naturally vegan, packed with plant protein and ready in under 40 minutes, making it as practical as it is satisfying.
Buddha Bowl with Quinoa and Avocado
A buddha bowl is a single-bowl meal from the macrobiotic tradition: grains, plant protein, raw or roasted vegetables, and a nourishing dressing all in balanced proportion. This version brings together quinoa, chickpeas, baby spinach, cooked beetroot, and avocado, finished with a tahini-lemon-garlic dressing. Colourful, filling, and light on the stomach.
Genovese Focaccia with Olives and Rosemary
Authentic Genovese focaccia is not a pizza. It is an olive oil bread with a tender, airy crumb inside, a crispy crust outside, and the characteristic dimples that trap the oil and give it its unmistakable texture. This recipe stays true to the Ligurian original.
Homemade Hummus with Toasted Pita
Hummus is a Levantine staple shared across Lebanese, Israeli, Palestinian, and Syrian tables. Cooking and peeling the chickpeas before blending is the small effort that makes all the difference — the result is a silky, lightly tangy cream of chickpeas, quality tahini, lemon, and garlic. Serve with warm toasted pita and a drizzle of olive oil for a simple appetizer that never disappoints.
Falafel with Tahini Sauce and Pita Bread
Falafel is the vegan croquette of the eastern Mediterranean: dried soaked chickpeas — never canned — ground with parsley, coriander, onion and spices, then fried until the crust is crackling and the inside is fluffy and green. The rule is raw soaked chickpeas, not cooked, so the mixture holds together without turning to paste. With homemade tahini sauce and warm pita, it's one of the world's most satisfying street foods.
Chickpea Curry with Spinach
A comforting vegan curry with protein-rich chickpeas, fresh spinach, and coconut milk. Flavored with turmeric, cumin, and garam masala. Ready in 25 minutes—nutritious and full of authentic Indian flavor.
Catalan-Style Spinach
Catalan-style spinach combines the slight bitterness of wilted spinach with sweet raisins and toasted pine nuts — a sweet-savoury contrast typical of Catalan cooking. A quick sauté in olive oil with garlic, the plumped raisins stirred through and pine nuts added at the end. Simple, fast and full of character.
Andalusian Gazpacho
Andalusian gazpacho is Spain's most famous cold soup: ripe plum tomatoes blended with cucumber, green pepper, garlic, extra virgin olive oil and sherry vinegar into a silky, cooling cream. The tomato quality and proper emulsification with the oil are what give it body and depth. Served ice-cold in a glass or bowl, with diced vegetable toppings on the side.
Madrid-Style Patatas Bravas
There are two schools of patatas bravas: the Madrid version (spicy red 'brava' sauce) and the Catalan version (with alioli and romesco sauce). Here is the authentic Madrid-style recipe, featuring its classic tomato and spicy paprika sauce.
Pumpkin Cream with Thermomix
Pumpkin cream with fresh ginger and coconut milk made in a Thermomix: ready in 25 minutes with no pots to clean. Creamy, aromatic, and with an exotic touch that makes it the perfect autumn soup.
Vegan Recipes: cooking guide
Modern vegan cooking is much more than boiled vegetables. Plant proteins like tofu, tempeh, legumes and nuts, combined with spices and techniques from around the world, create powerful, satisfying and delicious dishes. These vegan recipes are designed for those who want health without giving up flavour.