Vegetarian Traditional Spanish Callos

Discover a plant-based twist on a classic with this rich and flavorful Vegetarian Traditional Spanish Callos. Inspired by the beloved Spanish stew, this hearty recipe swaps tripe for chickpeas, mushrooms, and textured vegetable protein (TVP) chunks, creating a nourishing dish that's packed with protein and wholesome vegetables. Enhanced with the smoky depth of paprika, aromatic bay leaf, and a velvety tomato base, this comforting stew is slow-simmered to perfection, allowing the flavors to fully develop. Ready in under an hour, it's the ultimate fusion of traditional Spanish cuisine and modern vegetarian cooking. Serve it hot with crusty bread or over fluffy rice for a satisfying meal that will transport your taste buds straight to Spain.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 g chickpeas (cooked, drained)
• 200 g mushrooms (button or cremini, diced)
• 100 g textured vegetable protein (TVP) chunks
• 1 L vegetable broth
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 1 medium carrot (diced)
• 1 medium red bell pepper (diced)
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 bay leaf
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper (optional)
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Begin by rehydrating the textured vegetable protein (TVP) chunks in a bowl. Add enough boiling water or hot vegetable broth to fully cover the TVP and let it sit for about 10 minutes. Once rehydrated, drain and gently squeeze out excess liquid. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced carrot. Sauté for 5 minutes until the vegetables soften and the onions become translucent.

Step 3

Add the diced red bell pepper and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown slightly.

Step 4

Stir in the tomato paste, smoked paprika, sweet paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant and the tomato paste is slightly caramelized.

Step 5

Add the rehydrated TVP chunks, cooked chickpeas, bay leaf, and vegetable broth to the pot. Stir well to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.

Step 7

Season with salt and black pepper to taste. Remove the bay leaf before serving.

Step 8

Ladle the Vegetarian Spanish Callos into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over steamed rice for a hearty meal.

Nutrition Facts

Serving size	(2129.1g)

Amount per serving	% Daily Value*
Calories	1979.2

Total Fat 64.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 5430.3mg	0%
Total Carbohydrate 248.9g	0%
Dietary Fiber 69.5g	0%
Total Sugars 64.5g
Protein 117.9g	0%

Vitamin D 14IU	0%
Calcium 619.3mg	0%
Iron 30.9mg	0%
Potassium 6727.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 23.0%

Carbs: 48.6%