Vegan Spanish tortilla tastes just as delicious as the origina

lWe love tapas because we like to share and are a fan of the idea of ​​snacking on lots of small dishes. That’s why we’re going to show you how to make a Spanish tortilla. It’s even vegan today.

Ingredients for 4 servings:

  • 650g potatoes
  • 2 onions
  • oil
  • 400 g Seidentofu
  • 50 g chickpea flour
  • 45g starch
  • 75 ml soy milk
  • 1/4 TL Kala Namak
  • 1/2 TL Kurkuma
  • Salt pepper

Preparation time:

  • 35 minutes

And this is how it’s done:

  1. First, peel the potatoes and onions. Slice or grate the potatoes thinly and chop the onions.
  2. Fry the potato slices in oil in a pan and shortly before the end of the cooking time add the diced onions and sauté.
  3. Meanwhile, puree the remaining ingredients except salt and pepper, then season with salt and pepper. Then mix the contents of the pan with the pureed mass.
  4. Heat the oil in a pan again and cook the mixture in it for 10 minutes with the lid closed. Turn and bake for another 5 minutes. Finally turn out onto a plate, cut into pieces like a cake and serve while still warm.

Do you like tapas as much as we do, but are you committed to the vegan diet? That’s not bad at all, because recipes like this vegan Spanish tortilla also allow those who eat animal-free to enjoy them. Since tortilla is usually prepared with beaten egg, this must be replaced. That’s where silken tofu comes in, which serves just as well as scrambled eggs. And where does the typical egg taste come from? Sulfur salt, so-called Kala Namak, supplies it. Turmeric is responsible for the slight yellowing. You see, you just have to know how to help yourself.

Why not organize a Spanish evening and serve vegan sausages with red wine sauce in addition to the vegan Spanish tortilla 

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