Spanish-style stew with vegetarian black pudding

Piquillo peppers, garlic and smoked paprika bring an authentic Spanish flavour to Matt Tebbutt's easy supper dish
By Matt Tebbutt
Spanish-style stew with vegetarian black pudding
  • Rating:
  • Serves: 2-4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • olive oil, for frying
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 baking potato, peeled and cut into 2cm cubes
  • 200 g cherry tomatoes
  • 1 red chilli, finely chopped
  • 1 large pinch smoked paprika
  • 100 ml red wine
  • 150 ml vegetable stock
  • 1 vegetarian black pudding, crumbled
  • 100 g piquillo pepper, coarsely chopped
  • chopped flat-leaf parsley, to garnish
  • crusty bread, to serve


1. Heat a heavy-based sauté pan with a little olive oil. Add the onion and garlic and cook until light golden, then add the potato and cook for 2-3 minutes. Add the cherry tomatoes, chilli and a little more oil and continue cooking over a medium-high heat until the potato is starting to colour at the edges.

2. Sprinkle in the smoked paprika and season well with salt and pepper. Deglaze the pan with the red wine, allowing it to bubble for a minute or two, then add the vegetable stock. Add the crumbled veggie black pudding and piquillo peppers and cook over a medium heat, crushing the tomatoes lightly so their juices escape. Once they have softened but still retain a bit of their shape, taste and adjust the seasoning as necessary

3. Serve the stew in warm bowls, garnished with chopped parsley and with crusty bread on the side.

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