Fabada asturiana is a Spanish bean stew, originally from Asturias, a region located in the north of Spain. This is my version and is quite different than the traditional one, which is not vegan at all!
The recipes I usually share in the blog are simple because I want to show you that cooking vegan and healthy is so easy and you don’t have to spend hours in the kitchen to make delicious meals, there are so many recipes you can make in less than 30 minutes.
I love this simple vegan fabada recipe because you just need 20 minutes to make a comforting, nutritious, healthy stew, perfect for fall!
Tips:
- Traditional fabada is made with dried large white beans (fabes de la granja) soaked overnight, but I used canned fabes. If you can’t find them, use cannellini beans instead.
- Add your favorite veggies: potatoes, sweet potatoes, pumpkin, whatever! Feel free to add some herbs or spices.
- I used ground turmeric instead of saffron because is more affordable and easy to find, but you can use it if you want.
- Oil-free recipe: remove the oil and cook the veggies in some water, vegetable broth, tamari, soy sauce or any other liquid you have on hand.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
20-Minute Vegan Spanish Fabada
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main dish
- Cuisine: Vegan, Spanish
I love this simple vegan Spanish fabada recipe because you just need 20 minutes to make this comforting, nutritious, healthy stew, perfect for fall!
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, sliced
- 1 onion, chopped
- 15 oz canned or cooked fabes, you can use cannellini beans instead(400 g)
- 1/2 or 1 cup water (depending the consistency you’re looking for)
- 1 tbsp sweet paprika
- 1/2 tsp ground turmeric
- 2 bay leaves
- 1 tsp sea salt
- Black pepper to taste
Instructions
- Heat one tablespoon of oil in a large pot and cook the cloves of garlic and the onion over medium-high heat for about 2 or 3 minutes.
- Blend the veggies with 1/4 fabes or beans (50 g) and the water until smooth.
- Pour the mixture in the pot and add the rest of the ingredients, excluding the oil. Stir and cook over medium-high heat for 10 minutes.
- Remove from heat, add one tablespoon of extra virgin olive oil, stir and serve.
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network).
I have spent a lot of time in Asturias as my ex wife is from there. It is a beautiful very green and mountainous part of Spain. I have eaten a lot of Fabada in my time. I would strongly recommend using saffron rather than turmeric. Saffron is a bit expensive but you really don’t need to use much of it. I’ve tried it with turmeric and it tasted ok but far less authentic. If you can’t find fabes then butter beans are more like fabes than cannellini beans. I would also recommend Spanish smoked paprika rather than sweet. I have also previously added pressed tofu that had been marinated in olive oil, lots of finely chopped garlic, a little saffron, Spanish smoked paprika and salt. the marinated tofu can be a good replacement for the chorizo, morcilla and belly pork that is in the non vegan one.
Hi Kev! Thanks a lot for your comment 🙂 We try to adapt our recipes for our readers, so we use inexpensive and easy to get ingredients. Have a nice day!
Is there something missing from this recipe? There are no vegetables listed as ingredients except for garlic and onion.
Hi Anna! That’s right, fabada is not made with a lot of veggies 🙂
Ive just started on my vegan journey and have been looking for quick, simple and tasty recipes to make. I made this today and it is delicious and I will definitely make this again. An added bonus was how cheap this was to make. Thank you. x
Hi Susan! I’m so glad you liked it 🙂 Have a nice day!
I have saffron and would love to use it instead of the turmeric. Would you know how much to use? ?
Hi Alexis! You need to add just a little amount of saffron, try the paella and add more if needed 🙂
I know you call yourself the simple vegan blog – but this surely takes simple to a whole new level? Do you think that butter beans would work – they’d be bigger than the cannellini and an opportunity for me to use them.
Hi Ana! I think butter beans will work as well 😀
Thanks!!! I’ll be making these pronto then!
Hope you like it! 😀