Vegan Tapas
Throw a vegan tapas party at home with marinated olives, dips, fresh veggies, and warm Spanish bites like empanadas and tortilla. Everything comes together in about 30 minutes of assembly, perfect for sharing.
Ingredients
- black olives marinated with hot chili and garlic
- Kalamata olives marinated with fresh rosemary
- garlic marinated in olive oil and herbs
- sundried tomatoes
- mushroom empanadas see recipe linked in the post
- chickpea Spanish tortilla see recipe linked in the post
Other ingredients for the tapas table:
- lemon
- vegan yogurt dip
- tomato chili dip
- sliced bread
- sliced vegan cheese
- fresh veggies: green onions and sliced cucumbers
Wines for the tapas:
- Sherry and Rioja wines for serving
Instructions
- Check out the component recipes in the links mentioned in the post, or above in the ingredients.
- Assemble the tapas table using the rest of the suggested foods and ingredients.
- Rioja wine goes well with Spanish food. It is also called winter wine, so it pairs nicely with heartier tapas like empanadas, cheese, and tortilla.
- Sherry wine goes perfectly with olives, tomatoes, fresh veggies, and bread.
Notes
This is a tapas-spread assembly guide rather than a single dish: mix and match the suggested small plates, dips, and component recipes (empanadas, tortilla) to build your table. Serve everything at room temperature alongside the wines, and keep marinated olives in their oil in the fridge for up to a week.