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vegan tapas

Shiitake a la gallega

The veganized version of a popular tapas dish that usually uses octopus. This version is tasty, cruelty-free, and simple to make.
Course Appetizer, tapas
Cuisine Spanish

Ingredients
  

  • Half pound of shiitake
  • Three peeled potatoes medium size
  • Half an onion with the skin
  • 2 tomatoes cut in halves
  • 4 garlic cloves
  • 3 bay leaves
  • 1/8 cup soy sauce
  • 1/4 of a kelp dry sheet
  • 1 vegetable bouillon
  • 1 bunch of parsley
  • Olive oil
  • Salt to taste
  • 1 tbs Smoked paprika

Instructions
 

  • Start boiling the potatoes with some salt to fork tender for about 20 min.
  • Cut the stems off from the parsley.
  • Add all the leftover ingredients to the pot except the parsley leaves, the olive oil and the smoked paprika. Cook for about 30 min.
  • Remove the potatoes from the water and let them cool down.
  • Follow the same procedure for the shiitakes (don’t throw away the broth!!)
  • Slice the potatoes and plate the slices next to each other, starting from the widest part of the dish, creating a spiral effect.
  • Add olive oil and salt to the potatoes.
  • Slice the shiitake and plate them over the potatoes.
  • Add more olive oil and finish with a big sprinkle of smoked paprika and parsley.
  • Enjoy!!!

Notes

Notes:
With the broth you can make some paella!! 
The dish can be served hot or cold
Can be made the day before :)
Keyword vegan
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