Spanish + Vegan recipes (9)

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Ajo Blanco con Uvas

Recipe by: DAY-STAR

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This is a cold, garlicky Spanish soup - perfect in summer, especially if you can't make it to Spain. Fresh almonds, just out of their shells, are traditionally used. This version calls for ground almonds, as fresh almonds are hard to come by here.

Chickpea Gazpacho

Recipe by: MEIMEICAT1

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Make this chilled summer soup after you've returned from your local market - in other words, use the freshest veg! The chickpeas make it more filling than a classic gazpacho.

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Classic gazpacho

Recipe by: Azmina Govindji

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This traditional Spanish soup is full of wonderfully fresh flavours and packed with vitamins as all the vegetables are raw. Cool and refreshing, it is the ideal choice for a simple lunch or midsummer supper, with some seeded country-style bread or rolls. Or serve it as a light starter on a warm evening.

Espinacas con Garbanzos (Spinach with Chickpeas)

Recipe by: Vanessa

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This recipe can be eaten as a side dish or as a light meal. It's great with a pork chop and some crusty bread. Its origins date back to North Africa and is one of the very popular choices of tapas in Seville's bars.

Gazpacho

Recipe by: Rachel Warren Chadd

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This cold soup uses lots of tomatoes, which helps to protect the cardiovascular system. It needs at least one hour chilling time for best results.

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Gazpacho with Haricot Beans

Recipe by: CAT609

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This is a wonderful recipe for the classic spicy chilled tomato soup. Works great as a starter or as part of a main. Very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

Olivada

Recipe by: Katie Floyd

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This is a quick, garlicky Mediterranean olive spread. Similar to the French tapenade, but without capers. Excellent served with good crusty bread.

Tomato Tapas

Recipe by: Yippay226

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This ideal side dish could accompany your chicken dish, or could be among one of many tapas dishes in your spanish themed course. It is simple, but flavourful, and the textures are amazing.

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Vegetarian spanish rice

Recipe by: Norma MacMillan

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Traditional versions of this Mediterranean red rice dish begin with fatty sausage. This vegetarian version makes a very colourful and satisfying dish.