Vegetarian Traditional Spanish Callos
Savor the rich, comforting flavors of Spain with this Vegetarian Traditional Spanish Callos, a plant-based twist on the classic stew. Packed with wholesome ingredients like chickpeas, mushrooms, and textured vegetable protein (TVP) chunks, this dish delivers the hearty satisfaction of its meat-based counterpart while remaining entirely vegetarian. Infused with smoky paprika, sweet spices, and robust tomato paste, every bite bursts with depth and warmth. Simmered to perfection in a savory vegetable broth, this hearty stew is a perfect centerpiece for a family dinner or a cozy night in. Serve it piping hot with crusty bread or over rice to soak up the luscious sauce, and garnish with a sprinkle of fresh parsley for a pop of color. Ideal for vegetarians and anyone looking to explore Spanish cuisine, this recipe is easy to prepare and full of authentic flavors.
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Recipe Information
Ingredients
- 400 g chickpeas (cooked, drained)
- 200 g mushrooms (button or cremini, diced)
- 100 g textured vegetable protein (TVP) chunks
- 1 L vegetable broth
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 medium carrot (diced)
- 1 medium red bell pepper (diced)
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 bay leaf
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Begin by rehydrating the textured vegetable protein (TVP) chunks in a bowl. Add enough boiling water or hot vegetable broth to fully cover the TVP and let it sit for about 10 minutes. Once rehydrated, drain and gently squeeze out excess liquid. Set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced carrot. Sauté for 5 minutes until the vegetables soften and the onions become translucent.
Add the diced red bell pepper and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown slightly.
Stir in the tomato paste, smoked paprika, sweet paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant and the tomato paste is slightly caramelized.
Add the rehydrated TVP chunks, cooked chickpeas, bay leaf, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the Vegetarian Spanish Callos into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over steamed rice for a hearty meal.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 64.5 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 619 mg | 48% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 6728 mg | 143% | |
*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.
