Vegan Pisto Manchego
Pisto Manchego is the iconic rustic vegetable dish from La Mancha, Spain: a colourful, slow‑braised mix of fresh seasonal vegetables cooked until soft, rich, and deeply flavoursome. This fully vegan version follows the traditional method exactly — no meat, dairy, eggs, or animal fats — letting the natural sweetness and texture of the vegetables shine through. It is wonderful as a tapa, side dish, light main, or served over crusty bread.
Shared by katty
Time
60 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 2 medium courgettes (zucchini), diced.. 1 medium aubergine (eggplant), diced
- 1 red bell pepper, diced.. 1 green bell pepper, diced
- 1 large onion, finely chopped.. 2 garlic cloves, minced
- 4 ripe medium tomatoes, peeled and chopped (or 400 g crushed tomatoes)
- 4–5 tbsp extra virgin olive oil,, 1 tsp sweet smoked paprika
- ½ tsp dried oregano.. Salt and freshly ground black pepper to taste
- Pinch of sugar (optional, to balance tomato acidity)
- Fresh parsley, chopped, for garnish
👩‍🍳 Instructions
- 1
Sauté base: Heat olive oil in a large wide pan over medium‑low heat. Add onion and cook gently for 8–10 minutes until soft and translucent. Stir in garlic and cook for 1 minute more.
- 2
Add vegetables: Add peppers, courgette, and aubergine. Cook for 10–12 minutes, stirring occasionally, until the vegetables start to soften and release their juices.
- 3
Simmer: Stir in tomatoes, paprika, oregano, salt, pepper, and sugar if using. Reduce heat to low, cover, and cook slowly for 20–25 minutes — do not rush it; slow cooking brings out the best flavour. Stir occasionally so it does not stick.
- 4
Finish: Remove the lid for the last 5 minutes if there is excess liquid, to thicken the mixture slightly. Taste and adjust seasoning.
- 5
Serve: Garnish generously with fresh parsley. Enjoy warm or at room temperature, with crusty bread, rice, or roasted potatoes.