Best 2 Vegetarian Escudella Andorra Recipes

Vegetarian Escudella Andorra is a hearty and flavorful stew that is perfect for a cold winter day. It is a traditional Catalan dish that is made with a variety of vegetables, beans, and pasta. The stew is typically made with meat, but it can easily be made vegetarian by omitting the meat and adding more vegetables. Vegetarian Escudella Andorra is a delicious and satisfying meal that is sure to please everyone at the table.

Let's cook with our recipes!

ANDORRAN ESCUDELLA

Andorran Escudella image

This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.

Provided by GiddyUpGo

Categories Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dry white beans (I used a 16 oz package of the small white ones)
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
1/2 head green cabbage
1 large white potato, cut into large chunks
1/4 cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper

Steps:

Rol the raw sausage into one- or two-bite sized balls.
Rinse the dry beans in cold water.
Meanwhile, cook the sausage balls over medium heat.
Dice the ham.
Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
Cook for another 30 minutes, or until the potatoes and rice are tender.

Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9

VEGETARIAN ESCUDELLA (ANDORRA)

Vegetarian Escudella (Andorra) image

The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.

Provided by Sharon123

Categories Spanish

Time 1h10m

Yield 10-12 bowls

Number Of Ingredients 15

Ingredients

8 cups water (can use all or part vegetable broth or add vegetable bouillion cubes)
2 cups cooked great northern beans (or pinto beans)
1 large onion, chopped
1 large carrot, chopped
1/2 lb zucchini, diced (200 grams)
2 medium potatoes, diced
1/3 lb green beans, chopped small
2 cups cabbage, shredded
1/2-1 cup vegetarian sausage, sliced (or crumbled)
3 tablespoons olive oil
1 tablespoon soy sauce
1/2 tablespoon paprika
1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried)
salt
pepper

Steps:

Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
Makes 12 bowls of soup.

Nutrition Facts : Calories 133.7, Fat 4.5, SaturatedFat 0.7, Sodium 120.7, Carbohydrate 19.9, Fiber 5, Sugar 2.9, Protein 5

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of vegetables: This will add flavor and nutrients to the soup.
Don't be afraid to experiment with different spices: A little bit of cumin, paprika, or chili powder can go a long way.
Serve with a side of bread or rice: This will help to soak up the broth and make the meal more filling.

Conclusion:

Escudella is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This vegetarian version of escudella is just as flavorful and satisfying as the traditional meat-based version. So next time you're looking for a comforting and nutritious meal, give this recipe a try.