Vegetarian Tapas for 2
This improvised vegetarian tapas spread is designed for two people as if each dish were one of six tapas — small but flavourful plates meant to be shared. You can cook them all for a feast or select a few depending on your mood. Everything uses easy-to-find ingredients and balances colour, heat, and texture across the table.
You’ll need: oven, hob, non-stick pan, grill, blender/hand blender, ramekins or small dishes, olive oil, smoked paprika, garlic, and lemons.
Flavour theme: smoky, herby, citrusy — a warm Spanish feel without being heavy.
Spice level: medium-hot (proper piri-piri warmth, not extreme).
Sweet Potato Bravas with Smoked Paprika Aioli
Ingredients (for 2 tapas portions)
Ingredients
- 300 g sweet potato peeled and cut into 2 cm cubes
- 1 ½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp sea salt
- Black pepper to taste
Bravas Sauce
- 1 tbsp olive oil
- ½ small onion finely chopped
- 1 clove garlic minced
- ½ tsp smoked paprika
- ¼ tsp chilli flakes
- 150 g chopped tomatoes ½ tin
- ½ tsp sherry vinegar or red wine vinegar
- Salt and pepper to taste
Smoked Paprika Aioli
- 2 tbsp mayonnaise or vegan mayo
- ¼ tsp smoked paprika
- ½ tsp lemon juice
- Tiny pinch salt
Instructions
- Roast the potatoes: Preheat oven to 200 °C. Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Spread out on a tray and roast 25–30 min until golden and crisp at the edges.
- Make the bravas sauce: While roasting, heat olive oil in a small pan. Add onion and cook until soft. Stir in garlic, paprika, and chilli flakes; cook 30 sec. Add tomatoes and vinegar, simmer 10 min until thick. Season.
- Blend or mash: Blend if you want a smooth sauce, or mash lightly for rustic texture.
- Mix the aioli: Stir together mayo, smoked paprika, lemon, and salt.
- Assemble: Pile sweet potatoes on a plate, spoon over bravas sauce, and drizzle aioli across the top.
Notes
Elevate it: Sprinkle chopped chives or crispy onions.
Prep ahead: Bravas sauce keeps 3 days chilled; reheat gently. Aioli can be made a day ahead.
Prep ahead: Bravas sauce keeps 3 days chilled; reheat gently. Aioli can be made a day ahead.
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Manchego with Honey & Almonds
Ingredients
- 60 –80 g Manchego cheese sliced or shaved
- 1 tsp clear honey
- 1 tbsp Marcona or roasted almonds roughly chopped
- Optional: a few slices of pear or 1 tsp quince paste
Instructions
- Assemble: Arrange cheese on a small board or dish. Drizzle honey, scatter almonds.
- Optional: Add pear slices or a small square of quince paste (membrillo).
Notes
Elevate it: Warm the honey slightly so it runs thinly; add a drop of sherry or thyme leaves.
Prep ahead: Everything can be plated up to 2 hrs ahead; cover loosely until serving.
Prep ahead: Everything can be plated up to 2 hrs ahead; cover loosely until serving.
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Warm White Beans with Rosemary, Garlic & Lemon (Alubias)
Ingredients
- 200 g cooked white beans butter beans or cannellini
- 1 ½ tbsp olive oil
- 1 small garlic clove finely chopped
- 1 small rosemary sprig chopped
- 2 tbsp vegetable stock or water
- Zest and juice of ¼ lemon
- Salt and black pepper
- 1 tbsp chopped parsley
Instructions
- Warm the aromatics: In a small pan, heat olive oil on low. Add garlic and rosemary; cook gently 1 min until fragrant (don’t brown).
- Add beans: Stir in beans, stock, lemon zest, and juice. Simmer 5 min until glossy and hot.
- Finish: Season, stir in parsley, drizzle with extra olive oil to serve.
Notes
Elevate it: Add a few chilli flakes or a splash of dry sherry.
Prep ahead: Beans can be cooked or drained earlier; reheat gently with a little water.
Prep ahead: Beans can be cooked or drained earlier; reheat gently with a little water.
Tried this recipe?Let us know how it was!
Eggs with Salsa Verde
Ingredients
- 2 medium eggs
- Salt & pepper
- Salsa Verde:
- 1 tbsp capers
- 1 small garlic clove
- 1 small handful parsley leaves
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp lemon juice
- Pinch cumin optional
Instructions
- Boil eggs: Bring water to a simmer, lower eggs in, cook 6½ min for soft centre or 8 min for firm. Cool in cold water, peel, halve.
- Make salsa: Finely chop capers, garlic, and parsley together; mix with mustard, olive oil, lemon juice, and cumin if using. Season.
- Serve: Spoon salsa over halved eggs; finish with cracked black pepper.
Notes
Elevate it: Add a sprinkle of smoked paprika or microgreens.
Prep ahead: Salsa can be made a day ahead; eggs can be boiled earlier and chilled.
Prep ahead: Salsa can be made a day ahead; eggs can be boiled earlier and chilled.
Tried this recipe?Let us know how it was!
Piri-Piri Nut-Roast “Albondigas” (Vegetarian Meatballs)
Ingredients
- 100 g leftover nut roast crumbled
- 1 small egg or 1 tbsp flaxseed + 2 tbsp water for vegan
- 1 tbsp breadcrumbs
- ½ tsp smoked paprika
- Pinch salt and pepper
- 1 tbsp olive oil
Piri-Piri Sauce:
- ½ small onion finely chopped
- 1 garlic clove minced
- ½ small red chilli chopped (adjust to heat preference)
- 1 tsp tomato purée
- 100 g chopped tomatoes ¼ tin
- ½ tsp vinegar white wine or cider
- 1 tsp lemon juice
- ½ tsp paprika
- ½ tsp sugar
- Salt to taste
Instructions
- Form balls: Mix nut roast with egg and breadcrumbs until it binds; season and add paprika. Shape 6–8 small balls.
- Brown: Heat olive oil in a pan, fry balls 5 min until golden on all sides. Remove and set aside.
- Make sauce: In same pan, soften onion and garlic. Add chilli, tomato purée, paprika, tomatoes, vinegar, and sugar. Simmer 10 min until thick.
- Simmer together: Return balls to sauce; cover and cook 5 min on low to absorb flavours.
- Serve: Spoon into a small dish, drizzle extra olive oil, garnish parsley.
Notes
Elevate it: Add roasted red pepper to the sauce for sweetness; serve with lemon wedges.
Prep ahead: Form and chill balls earlier; cook sauce in advance and reheat together.
Prep ahead: Form and chill balls earlier; cook sauce in advance and reheat together.
Tried this recipe?Let us know how it was!
Pan con Tomate
Ingredients
- 2 slices rustic bread or 4 small slices
- 1 ripe tomato
- 1 small garlic clove peeled and halved
- 1 –2 tsp olive oil
- Pinch sea salt
Instructions
- Toast bread: Lightly grill or toast the bread until golden.
- Rub with garlic: While warm, rub garlic lightly over the surface (don’t over-garlic — it’s meant to be subtle).
- Tomato: Cut tomato in half and grate the cut side on a coarse grater, discarding skin. Spoon pulp onto bread.
- Finish: Drizzle with olive oil and sprinkle with sea salt.
Notes
Elevate it: Add a tiny splash of sherry vinegar or top with crushed tomatoes warmed in olive oil.
Prep ahead: Tomato pulp can sit 30 min, covered. Assemble just before serving to avoid sogginess.
Prep ahead: Tomato pulp can sit 30 min, covered. Assemble just before serving to avoid sogginess.
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Charred Peppers (Padrón-style or Bell Pepper)
Ingredients
- 8-10 padrón peppers or ½ large green/red pepper cut into strips
- 2 tsp olive oil
- Sea salt
- Optional: squeeze of lemon
Instructions
- Heat pan: Place a dry cast-iron or frying pan on high heat until very hot.
- Cook peppers: Toss peppers with a little olive oil and add to the hot pan. Cook until blistered and charred in spots, stirring occasionally (3–5 min).
- Season: Sprinkle sea salt. Add a squeeze of lemon if you like brightness.
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Sherry Vinegar Mushrooms with Thyme
Ingredients
- 150 g mushrooms sliced or quartered
- 1 tbsp olive oil
- 1 small garlic clove minced
- ½ tsp thyme leaves
- 1 tsp sherry vinegar
- Salt & pepper
- Optional: 1 tsp parsley chopped
Instructions
- Sauté: Heat oil in a pan, add mushrooms, and cook on medium-high until they release moisture and start to brown.
- Season: Add garlic, thyme, salt, and pepper; cook 1 min more.
- Finish: Add sherry vinegar and cook 30 sec to evaporate sharpness.
- Serve: Sprinkle parsley.
Notes
Elevate it: Finish with a tiny piece of butter (or vegan butter) for gloss.
Prep ahead: Cook earlier, reheat gently; add a splash of water if dry.
Prep ahead: Cook earlier, reheat gently; add a splash of water if dry.
Tried this recipe?Let us know how it was!
Marinated Olives with Orange & Rosemary
Ingredients
- 80 –100 g mixed olives with pits if possible for best flavour
- 1 tsp olive oil
- Small strip of orange zest
- 1 small sprig rosemary
- Optional: pinch of chilli flakes
Instructions
- Warm the flavours: Gently warm olive oil with rosemary and orange zest in a small pan for 1 min (don’t fry).
- Add olives: Stir olives into warm infused oil to coat, add chilli if using. Serve warm or at room temp.
Notes
Elevate it: Add 2–3 slivers of garlic when warming the oil.
Prep ahead: Can be done 1 day in advance — flavour improves overnight.
Prep ahead: Can be done 1 day in advance — flavour improves overnight.
Tried this recipe?Let us know how it was!