Vegan Fabada Asturiana with Soyrizo and Tempeh Bacon

Fabada is a rich bean dish originally from Asturias in Northern Spain. It is traditionally made with large white beans also known as “judiones”, Spanish chorizo and morcilla or blood sausage. My version of fabada is 100% plant-based. It contains soyrizo and tempeh bacon.

Vegan Fabada Asturiana with Kale - Mise en Place

In Spain, we love to cook with extra virgin olive oil, using plenty of vegetables and legumes in our dishes. For my recipe, I used butter beans, onions, carrots, celery, garlic and kale.

Vegan Fabada Asturiana with Kale

Vegan Fabada Asturiana with Soyrizo and Tempeh Bacon
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  1. 3 cups ( 2 - 15.5 OZ cans) of cooked butter beans ( I like Goya brand)
  2. 1 bunch of kale, chopped
  3. 1 medium onion, small diced
  4. 1 small carrot, small diced
  5. 1/2 stalk celery, small diced
  6. 2 garlic cloves, minced
  7. 12 oz Soyrizo ( I like Trader Joe's brand)
  8. 3 cups of vegetable stock
  9. 1/2 cup of white wine
  10. 2 tablespoons of Pimenton de La Vera ( Smoked Sweet Spanish Paprika)
  11. 1/4 teaspoon of cayenne pepper
  12. 2 tablespoons of tomato paste
  13. 2 tablespoons of extra virgin olive oil
  14. 2 teaspoons of dried mushroom powder - optional
  15. 1 cup of tempeh bacon, small diced - optional **
  16. 3 bay leaves
  17. 1 pinch of salt
  1. In a large pot, heat the olive oil over medium heat-high. Add the onion, carrots and celery, Cook for 5-8 minutes, stirring occasionally, until the onions are caramelized. Then, add the minced garlic, the smoked paprika, cayenne pepper and dried mushroom powder.
  2. Cook for a couple of minutes before adding the soyrizo, butter beans, kale, vegetable stock, wine, tomato paste and bay leaves. Bring everything to a gentle simmer to prevent the beans from breaking apart . Cook for approximately 30-35 minutes until the liquid reached a thicker and almost creamy consistency.
  3. Taste for seasoning and add salt as necessary. The traditional version doesn’t usually need salt due to the high content of sodium in the meats.
  4. Transfer the fabada to a “cazuela de barro” or traditional clay pot and topped it with the tempeh bacon before serving.
  1. ** Recipe for tempeh bacon can be found here:
Sunshine & Kale
¡Buen provecho!

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