Vegan Callos: The same flavour, no cows involved.
Hey there!
I really was waiting until February to start writing agoin in the blog because I’ve been trying new ways of eating and I wanted to be sure how I felt about it before writing about it. Well, this post isn’t about that, so don’t worry. I’m here because you asked for this recipe, and I am proud you want it because it means a lot that you are willing to try new vegan and plant-based versions of traditional dishes.
There’s different versions of this dish depending on the region. I’m a proud Galician, so I’m going for that version. Grab your notebooks because this Callos are amazing!!
Let me know and send me pictures through social media by tagging me: @silviafooding when you cook this. They are less messier, much better for your health, for the animals and of course, the environment. It’s a win-win.
Vegan Callos
A plant-based vegan version of a traditional Spanish recipe.
Ingredients
- 1 cup dry chickpeas
- 1/2 cup dry shiitake
- 2 onions
- 5 garlic cloves
- 1 tsp clove
- 1 tbsp nutmeg
- 3 tbsp black pepper
- 3 tbsp smoked paprika
- 1 tsp chilli powder
- 2 tbsp cumin
- 2-3 tbsp agar-agar
Instructions
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Soak the chickpeas and the mushrooms sepparately. Let them soak overnight.
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Chop the garlic and the onion.
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Fry the onion with some olive oil and then add a little bit of water to deglaze the pot.
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Add all of the ingredients and cover with 4 pints of water or until it’s covered.
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Cook for 1 hour and a half. It sometimes tastes better the next day, in case you want to cook in advance.
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Add some of the agar (optional, but makes it a bit more gelatinous when left cold and gives it the “real” feel. You can add some more olive oil on top if you feel like it.