This easy recipe for Vegan Sobrasada (sundried tomato paste) comes from Maria-Belen at the Esenia Café and Restaurant in Jimena de la Frontera in the province of Cadiz.
Traditional Sobrasada is a raw, cured sausage from the Balearics made with ground lean pork, paprika, salt and pepper – sometimes with otehr spices such as cayenne for extra heat. It comes as a sausage but the consistency means it can be enjoyed as a paste that is delicious smeared over bread.
This vegan version packs a great flavour punch but is made with sundried tomatoes as the base ingredient rather than the lean pork.
- 200g sundried tomatoes (either soak for a short time, or use ones preserved in oil)
- 50g Raw Almonds
- 2 teaspoons Sweet Paprika
- 100ml Olive Oil
- ½ teaspoon Cumin Powder
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Dried Garlic Powder
- 3g Salt
- Large spoon of Maple or Agave Syrup
- Blend all the ingredients in a food processor until smooth.
It’s that simple! This makes this vegan sobrasada an easy “go to” recipe as long as you have the ingredients to hand. Any self-respecting Spanish kitchen would have all the ingredients anyway – make sure your does too.
This can be made in bulk and well in advance as the Sobrasada stores well in the fridge for extended periods if the top is covered with oil.
Try it smeared on tostadas with a drizzle of honey on top.
Thanks to Andrew Harris who forwarded the recipe onto us. Andrew is vegan and is currently compiling and testing a number of Spanish vegan recipes as part of his life in Cadiz. You can read more of Andrew’s articles on this website by clicking HERE.
To find out more about Esenia Café and Restaurant, you can read a review by Andrew Harris by clicking HERE.
You can also visit the restaurant’s Facebook page HERE.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.