Vegan Menestra de Verduras
Menestra de Verduras is a classic Spanish dish: a vibrant mix of seasonal vegetables slowly braised until tender, bathed in a rich, savoury broth. This fully vegan version keeps all the traditional warmth and flavour — no meat, dairy, or animal products — highlighting the natural taste of fresh produce, with a touch of paprika and garlic for that authentic Spanish character. It works beautifully as a tapa, side dish, or light main meal.
Shared by james
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 medium carrots, peeled and sliced.. 2 medium potatoes, peeled and cubed
- 8–10 asparagus spears, trimmed and cut into pieces
- 1 small head broccoli, cut into florets.. 100 g fresh or frozen peas
- 1 small onion, finely chopped.. 2 garlic cloves, minced.. 2 tbsp tomato paste
- 1 tsp sweet smoked paprika.. ½ tsp dried thyme or rosemary
- 600–700 ml vegetable stock.. 3–4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste.. Fresh parsley, chopped, for garnish
- #Optional Additions;
- Artichoke hearts,, Green beans,, Baby broad beans
👩🍳 Instructions
- 1
Sauté base: Heat olive oil in a large pot over medium heat. Add onion and cook gently for 5 minutes until soft. Stir in garlic, tomato paste, paprika, and herbs; cook for 1 more minute until fragrant.
- 2
Add firm vegetables: Add carrots and potatoes, toss well to coat, and cook for 3–4 minutes. Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for 10 minutes.
- 3
Add tender vegetables: Stir in asparagus, broccoli, and peas. Simmer uncovered for another 10–12 minutes until all vegetables are tender but still hold their shape and colour.
- 4
Finish: Taste and adjust salt and pepper. If the broth is too thin, simmer a little longer to reduce slightly.
- 5
Serve: Ladle into bowls, drizzle with extra olive oil, scatter with fresh parsley, and enjoy warm with crusty bread.