Experience the vibrant taste of vegan Portuguese Cebolada, a rich onion sauce with sautéed onions, garlic, tomato paste, paprika, and a kick of hot sauce.
If you’re looking to bring the vibrant flavours of Portugal into your kitchen, you’ve got to try Cebolada, a savoury onion sauce that’s a staple in Portuguese cuisine. This delightful vegan Portuguese onion sauce is perfect for those of us who love exploring authentic flavours while keeping things plant-based.
Cebolada – A Delicious Vegan Onion Sauce
Cebolada is one of those dishes that really showcases how simple ingredients can create something truly delicious. It’s all about the onions here. You’ll sauté them until they’re sweet and turning golden, then simmer them with garlic, tomatoes, and a splash of hot sauce for a bit of a kick. The result? A rich, hearty sauce that can elevate just about any dish.
Serving Suggestions for Vegan Portuguese Onion Sauce
What we love about this vegan Portuguese onion sauce is its versatility. In Portugal, it’s commonly enjoyed over roasted or boiled potatoes, which is one of our favourite ways to eat it. You can also spoon it over grilled veggies, mix it into your favourite pasta, or even spread it on a sandwich for an extra burst of flavour. It’s got an incredible umami-packed profile that can deliver a flavour bomb to countless dishes.
So, if you’re eager to dive into Portuguese cuisine, give Cebolada a try. It’s a delicious way to bring a taste of Portugal to your vegan kitchen, and we promise, you’re going to love it!
Vegan Portuguese Onion Sauce – Cebolada
Ingredients
- ¼ cup olive oil
- 4 onions thinly sliced
- 4 cloves garlic minced
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 tablespoon hot sauce optional
- ½ tablespoon white wine vinegar
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Heat the oil in a pan over medium heat. Once hot add the onions with a pinch of salt and sauté until they are soft and translucent, around 6 minutes.
- Add the minced garlic and bay leaf and continue to sauté until fragrant, around 1 minute.
- Next add the tomato paste, hot sauce(optional), white wine vinegar and paprika. Continue to sauté until the tomato paste is sizzling and starting to turn a deeper shade of red, around 3 minutes.
- Taste and adjust the seasoning, we added a few cracks of black pepper and around a ¼ teaspoon salt.
- Mix through the chopped parsley then turn off the heat. Serve your Cebolada hot as a side sauce or keep it in the fridge and use it as an umami flavour bomb for other dishes.
