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Vegetarian Fabada Asturiana

Mediterranean cuisineSpanish cuisineAsturian cuisine
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Vegetarian Fabada Asturiana

Fabada Asturiana

  1. Other Soups & Stews

Prep: 20 min • Cook: 180 min. A plant-based rendition of the Asturian classic that preserves the dish's deep, smoky character using smoked tofu and mushrooms alongside tender large white beans (fabes). Rich, slow-simmered broth scented with smoked paprika and a simple sofrito creates a hearty, comforting stew ideal for family meals or cold evenings.

Preparation time
20 min
Cooking time
3 hrs
Total time
3 hrs 20 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 18oz large white beans (fabes)(soaked overnight in plenty of cold water and drained)
  • 14oz smoked tofu(pressed, cut into 2 cm cubes)
  • 11oz mushrooms(cremini or shiitake, sliced)
  • 2 tbsp smoked paprika(preferably Spanish pimentón ahumado (sweet))
  • 1 3/5 qt vegetable broth(low-sodium, hot)
  • 1 pc onion(large, finely chopped)
  • 4 pcs garlic(cloves, minced)
  • 4 tbsp extra-virgin olive oil(for sofrito and frying tofu)
  • 2 tbsp tomato paste(optional, for additional depth)
  • 2 pcs bay leaves(dried)
  • 1 1/2 tsp salt(adjust to taste toward end of cooking)
  • 1 tsp black pepper(freshly ground)
  • 4 fl oz white wine(optional, for deglazing)
  • 1 tbsp lemon juice(optional, added at end to brighten flavors)
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Bean preparation

  1. Drain the soaked fabes and rinse under cold water; set aside.
  2. Place beans in a large heavy-bottomed pot and cover with fresh cold water to about 3 cm above the beans.
  3. Bring to a gentle boil for 10 minutes, then reduce to a low simmer and skim any foam; drain and reserve beans.

Sofrito and aromatics

  1. Heat 2 tbsp olive oil in the same pot over medium heat; add chopped onion and cook until translucent, about 6–8 minutes.
  2. Add minced garlic and tomato paste, cook 1–2 minutes until fragrant, then stir in smoked paprika for 30 seconds being careful not to burn it.
  3. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes; remove half the mushroom mixture and set aside to stir back in later for texture.
  4. In a small skillet, heat remaining 2 tbsp olive oil and pan-fry the smoked tofu cubes until golden on all sides; set aside.

Simmering

  1. Return the reserved beans to the pot with the sofrito, add bay leaves, poured-in hot vegetable broth and optional white wine to deglaze, stirring to combine.
  2. Bring to a gentle simmer, then reduce heat to low so the surface trembles but does not boil vigorously; partially cover the pot.
  3. Simmer gently for about 2 to 2½ hours, stirring occasionally and topping up with hot broth or water if liquid reduces too much.
  4. About 20 minutes before the end of cooking, add the fried tofu and the reserved browned mushrooms back into the pot so they absorb the stew flavors.

Finish and serve

  1. Taste and adjust seasoning with salt, pepper and a splash of lemon juice if using to brighten the flavors.
  2. Remove bay leaves and ladle the Vegetarian Fabada Asturiana into deep bowls; garnish with chopped parsley and a drizzle of olive oil.
  3. Serve hot with crusty bread or a simple green salad alongside.

Nutrition

Servings
6
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories450.5 kcal128.7 kcal2,703 kcal
Protein25.2 g7.2 g151.2 g
Fat18.1 g5.2 g108.6 g
Carbs55.9 g16 g335.4 g

Tips

  • Soak the fabes in plenty of cold water overnight to ensure even, creamy cooking and shorter simmer time.
  • Simmer gently with the lid partially on; vigorous boiling will split the beans and make the broth cloudy.
  • Serve piping hot with crusty bread and a drizzle of good olive oil to complement the smoky flavors.

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