Vegan Fabada

Ingredients

• 400 g precooked white beans
• 70 g extra virgin olive oil
• 60 g onion
• 10 g garlic
• 70 g oyster mushrooms (Pleurotus ostreatus)
• 1 bay leaf
• 60 g turnip
• 40 g pumpkin-based vegan sausage (Calabizo)
• 100 g grated tomato
• 2 g smoked paprika
• 400 g water
• 100 g saffron-infused seawater (La Carrasca)

 

Preparation

1. Finely chop the onion and garlic. Cut the mushrooms into medium-sized pieces. Peel and dice the turnip into small cubes. Cut the pumpkin-based sausage into cubes as well.
2. In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and garlic. Sauté until translucent and tender, about 5 to 7 minutes.
3. Next, add the oyster mushrooms and cook for 3 more minutes.
4. Incorporate the turnip, pumpkin-based vegan sausage, grated tomato, and smoked paprika. Stir well to blend all flavors. Cook for about 5 more minutes.
5. Add the precooked white beans, bay leaf, saffron-infused seawater, and water. Gently mix to avoid breaking the beans.
6. Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally to prevent sticking and adding water if necessary.
7. After this time, turn off the heat, adjust salt, and let rest covered until serving.

 

Serving

Serve the vegan fabada in a deep dish, garnishing with slices of pumpkin-based vegan sausage and fresh oregano leaves.