Vegan Portuguese Onion Sauce - Cebolada
Portuguese Cebolada, a rich onion sauce with sautéed onions, garlic, tomato paste, paprika, and a kick of hot sauce.
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.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!