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Vegan Calçots with Romesco Sauce

  1. Home
  2. Vegan Calçots with Romesco Sauce
  • 30
    min
    Prep Time
  • 20
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
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    Vegan Calçots with Romesco Sauce

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Vegan
    • Allergens:nuts
    • Seasons:spring
    • Cuisines:
    • Courses:dinner

    Recipe Description

    Calçots con Romesco is a revered Catalan dish, embodying the essence of a social and flavorful dining experience, traditionally enjoyed from late winter through spring. This vegan rendition honors the age-old tradition by offering grilled spring onions (calçots) paired with an exquisitely rich and nutty Romesco sauce. The preparation begins with grilling the calçots to achieve a perfect char, bringing out their natural sweetness. The Romesco sauce, a blend of tomatoes, roasted red peppers, almonds, garlic, and a hint of vinegar, complements the smoky and tender calçots with its complexity and depth of flavor. This dish not only promises a culinary adventure into the heart of Catalan cuisine but also offers a delightful option for those pursuing plant-based diets. Designed to be shared, it serves as a perfect centerpiece for gatherings, inviting everyone to partake in the hands-on enjoyment of dipping and savoring each bite.

    Ingredients

    • 2 ripe tomatoes
    • 1 large red bell pepper
    • 1/2 cup almonds, toasted
    • 1/4 cup olive oil
    • 2 cloves garlic
    • 1 tbsp sherry vinegar
    • 1 slice of bread, toasted
    • Salt to taste
    • Parsley for garnish

    Steps:

    1. Preheat the grill to medium-high heat.
    2. Grill calçots for about 2-3 minutes on each side until charred and tender.
    3. Roast the tomatoes and red bell pepper on the grill until charred. Allow to cool, then peel and deseed.
    4. In a blender, combine the roasted tomatoes, red pepper, almonds, olive oil, garlic, sherry vinegar, and toasted bread. Blend until smooth. Season with salt to taste.
    5. Serve the grilled calçots with the Romesco sauce on the side, garnished with parsley.

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