Vegan Spanish Gambas al Ajillo
Transform your favorite Spanish tapa into a plant-based masterpiece with this Vegan Spanish Gambas al Ajillo! This quick and easy recipe uses king oyster mushrooms, expertly sliced and scored to mimic the texture of shrimp, sautéed in a luscious garlic-infused olive oil sauce. Enhanced with a sprinkle of smoked paprika, a touch of red chili flakes for heat, and a burst of brightness from fresh lemon juice, this dish is bursting with flavor. Garnish with fresh parsley for a vibrant finish and serve with crusty vegan bread to soak up every drop of the delicious garlicky sauce. Ready in just 25 minutes, this dish is perfect as a tapas appetizer or a light, satisfying meal. A must-try for garlic lovers seeking a vegan twist on this classic Spanish favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams King oyster mushrooms
- 4 tablespoons Extra virgin olive oil
- 6 cloves Garlic cloves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Fresh parsley
- 1 unit Juice of 1 lemon
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 loaf Crusty bread (vegan, for serving)
Instructions
Clean the king oyster mushrooms and trim the stems. Slice the stems into thick rounds, then carefully cut a shallow crisscross pattern on both flat sides of each round to mimic the texture of shrimp.
Mince the garlic cloves finely and set aside. Chop the fresh parsley and reserve for garnish.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic to the hot oil and sauté until fragrant but not browned, about 1 minute.
Add the sliced king oyster mushrooms to the skillet. Sauté them for 3–4 minutes on each side, or until golden and tender.
Sprinkle the smoked paprika, red chili flakes, sea salt, and black pepper over the mushrooms, and stir to coat evenly.
Squeeze the juice of one lemon over the mushrooms, stirring everything to combine and allowing the flavors to meld for another 1–2 minutes on low heat.
Remove the skillet from the heat and sprinkle the dish generously with fresh parsley.
Serve immediately with slices of crusty vegan bread on the side for dipping into the garlicky olive oil sauce.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 5.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
