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Shiitake a la gallega
The veganized version of a popular tapas dish that usually uses octopus. This version is tasty, cruelty-free, and simple to make.
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Course
Appetizer, tapas
Cuisine
Spanish
Ingredients
Half pound of shiitake
Three peeled potatoes
medium size
Half an onion with the skin
2
tomatoes cut in halves
4
garlic cloves
3
bay leaves
1/8
cup
soy sauce
1/4
of a kelp dry sheet
1
vegetable bouillon
1
bunch of parsley
Olive oil
Salt to taste
1
tbs
Smoked paprika
Instructions
Start boiling the potatoes with some salt to fork tender for about 20 min.
Cut the stems off from the parsley.
Add all the leftover ingredients to the pot except the parsley leaves, the olive oil and the smoked paprika. Cook for about 30 min.
Remove the potatoes from the water and let them cool down.
Follow the same procedure for the shiitakes (don’t throw away the broth!!)
Slice the potatoes and plate the slices next to each other, starting from the widest part of the dish, creating a spiral effect.
Add olive oil and salt to the potatoes.
Slice the shiitake and plate them over the potatoes.
Add more olive oil and finish with a big sprinkle of smoked paprika and parsley.
Enjoy!!!
Notes
Notes:
With the broth you can make some paella!!
The dish can be served hot or cold
Can be made the day before :)
Keyword
vegan
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