This recipe is a doozy. I’m not sure it tastes exactly like meat sobrasada, and if the vegan-part puts you off just think of it as a delicious spiced tomato spread. I’ve been making it almost weekly ever since I learned about it.
Vegan sobrasada from Tapas de Verduras
Dutch publishing house Good Cook sent me a copy of Tapas de Verduras by Johan Björkman, a Swedish chef living and working in Barcelona. It’s a great little book of vegetarian tapas, though as a household of two, a proper spread of tapas just feels like too much work most days.
So the sobrasada is what caught my eye the most, since you can use it over and over again in different ways. I did make it vegan by exchanging the honey for maple syrup, but that’s about it.
What do you do with vegan sobrasada?
I like to stick it on some toast, maybe use it as a topping for hummus. After I made this batch I had toast with hummus, sobrasada, a fried egg, feta and pine nuts for lunch for example.
You could also use it as a topping for pizza or as a sauce for pasta, mixed in with maybe some tomato sauce if that’s too strong for you. So basically just any way you might use a meat-based sobrasada.
Be sure to read the notes for this one!
Vegan Sobrasada
Equipment
- small food procesor
Ingredients
- 200 gr sundried tomatoes from oil
- 70 gr finely ground almonds
- 2 t sweet (smoked) paprika powder
- 1 t spicy (smoked) paprika powder
- 100 ml olive oil
- 1/2 t ground cumin
- 1 t garlic powder
- 1 T maple syrup or honey
- salt and pepper
Instructions
- Roughly chop the sun dried tomatoes before placing them in your small food processor with all the other ingredients.
- Blend until not completely fine, you want some texture left.
- Place in a clean jar with a lid and cover in olive oil and leave in fridge overnight before first use so the ground almond can really soak up the flavors and fat.
Notes
- The original recipe uses blanched almonds and then grinds them, but store-bought works fine for me.
- The original recipe also used sun dried tomatoes sans oil, and soaks them for 2 hours in hot water first. I skip this step by buying sun dried tomatoes in oil, but you know... options.
- I do recommend you chop up the sun dried tomatoes a bit before adding to the food processor as they tend to stay too course when you skip this step.
- I do not know how long this vegan sobrasada keeps, I've kept a jar for up to 2 weeks and it was fine, the flavor just intensifies and gets a bit spicier. Just make sure you keep it covered with oil.
