Andorra Vegetarian Recipes for Delicious Meat-Free Meals

Andorra, a tiny gem tucked between France and Spain in the Pyrenees, is known for its stunning mountains, charming villages, and a cuisine that harmoniously blends Catalan, French, and Spanish influences.

While many traditional Andorran recipes feature hearty meats and mountain cheeses, there’s an often-overlooked vegetarian side to this rustic cuisine that deserves the spotlight. From earthy stews brimming with local vegetables to golden, crusty breads and comforting potato dishes, Andorran vegetarian food is all about simplicity and fresh flavors.

In this blog post, I’ll introduce you to a trio of authentic Andorra vegetarian recipes: Trinxat de Andorra (a potato and cabbage cake), Escudella Vegetariana (a vibrant mountain vegetable stew), and Coca de Recapte (Catalan-style flatbread with roasted vegetables).

These dishes are perfect for anyone seeking nourishing, satisfying meals that capture the spirit of Andorra—no passport required!

Why You’ll Love This Recipe

Each of these Andorra vegetarian recipes brings something special to your table. They’re rooted in tradition yet easy to prepare, making them ideal for both weeknight dinners and special gatherings.

The ingredients are wholesome and accessible, and the flavors are comforting yet subtly complex, thanks to the region’s unique blend of culinary influences.

• Hearty and Satisfying: These dishes use potatoes, beans, and seasonal vegetables for maximum comfort and nutrition.
• Simple, Real Ingredients: No hard-to-find produce or specialty items—just pantry staples and fresh veggies.
• Versatile: Perfect for vegetarians, and easily adaptable for vegan or gluten-free diets.
• Crowd-Pleasers: Even the pickiest eaters will love these flavorful, rustic plates.

If you enjoy comforting European fare, you might also love our German Stuffing Recipe or the classic Green Chile Cheese Bread Recipe.

Ingredients

Trinxat de Andorra (Potato & Cabbage Cake)

• 4 medium Yukon Gold potatoes, peeled and cubed
• 1 small green cabbage (about 1 lb), cored and chopped
• 3 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh parsley (optional)

Escudella Vegetariana (Andorran Mountain Vegetable Stew)

• 1 cup dry white beans (or 2 cans, drained & rinsed)
• 3 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 leeks, sliced (white & light green parts only)
• 2 potatoes, peeled and cubed
• 1/2 small cabbage, chopped
• 2 tomatoes, chopped
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper, to taste
• Chopped parsley for garnish

Coca de Recapte (Catalan Vegetable Flatbread)

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp active dry yeast
• 3/4 cup warm water
• 3 tbsp olive oil (plus more for brushing)
• 1 large red bell pepper, sliced
• 1 eggplant, sliced into thin rounds
• 1 small zucchini, sliced
• 1 onion, sliced
• 1-2 cloves garlic, minced
• Salt & pepper, to taste

Equipment

• Large saucepan or stockpot
• Frying pan (nonstick or cast iron preferred)
• Baking sheet
• Mixing bowls
• Wooden spoon or spatula
• Colander
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Trinxat de Andorra

1. Cook the potatoes and cabbage:
   
   In a large saucepan, add the potatoes and cabbage. Cover with water and add a generous pinch of salt. Bring to a boil, then simmer for 20-25 minutes until both are very tender. Drain well.
2. Sauté onion and garlic:
   
   Heat olive oil in a large frying pan over medium heat. Add the onion and cook until golden, about 6-8 minutes. Stir in the garlic and cook for 1 minute more.
3. Combine and mash:
   
   Add the drained potatoes and cabbage to the pan with the onions and garlic. Mash everything together with a wooden spoon or spatula. Season generously with salt and pepper.
4. Shape and crisp:
   
   Press the mixture into a thick, pancake-like cake in the pan. Cook without stirring for 5-7 minutes until a golden crust forms on the bottom. Using a plate, flip the cake and brown the other side for another 5 minutes.
5. Serve:
   
   Slide onto a plate and sprinkle with chopped parsley if desired. Slice into wedges and serve warm.

Escudella Vegetariana

1. Prepare the beans:
   
   If using dried white beans, soak overnight and cook in fresh water until just tender (about 1 hour). Drain.
2. Cook the base:
   
   In a large stockpot, heat olive oil. Sauté the onion, carrots, celery, and leeks for 8-10 minutes until soft.
3. Add vegetables and simmer:
   
   Stir in the potatoes, cabbage, tomatoes, and bay leaf. Pour in the vegetable broth and bring to a boil.
4. Simmer the stew:
   
   Lower the heat and simmer for about 30 minutes, or until all vegetables are tender.
5. Add beans and finish:
   
   Add the cooked (or canned) beans. Simmer for another 10 minutes. Season with salt and pepper to taste. Remove bay leaf.
6. Serve:
   
   Ladle into bowls and garnish with chopped parsley. Serve with crusty bread.

Coca de Recapte

1. Prepare the dough:
   
   In a bowl, combine the flour, salt, and yeast. Add the warm water and olive oil. Mix and knead for about 8 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
2. Roast the vegetables:
   
   Preheat oven to 425°F (220°C). Toss bell pepper, eggplant, zucchini, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until soft and slightly charred.
3. Shape the dough:
   
   Punch down the dough and roll out to a thin rectangle on a lightly oiled baking sheet.
4. Assemble and bake:
   
   Scatter the roasted veggies and garlic over the dough. Drizzle with a little more olive oil. Bake for 18-22 minutes, until the crust is golden and crisp.
5. Serve:
   
   Slice into squares and enjoy warm or at room temperature.

Tips & Variations

• Make it vegan: All three recipes are naturally vegan or can be made vegan—just double-check your flatbread dough ingredients.
• Add extra protein: Stir in cooked lentils or chickpeas to the stew for a protein boost.
• Spice it up: A pinch of smoked paprika or a dash of hot sauce brings a Spanish flair without overwhelming the earthy flavors.
• Use leftover vegetables: These recipes are very forgiving—use up what’s in your fridge!
• Serve with Andorran cheese: If you’re not vegan, these dishes pair beautifully with a slice of tomme or mató cheese.

“For extra crispiness in Trinxat, finish under the broiler for 2 minutes after pan-frying.”

Nutrition Facts

The following table provides an estimate per serving for each recipe. Actual values will vary based on ingredient brands and portion sizes.

Each dish is naturally low in cholesterol, high in plant-based fiber, and packed with vitamins from fresh vegetables.

Serving Suggestions

• Serve Trinxat as a main course with a crisp green salad and a glass of white wine.
• Enjoy Escudella with rustic bread—try our Hamburger Bun Sourdough Recipe for a homemade touch.
• Coca de Recapte makes a perfect light lunch paired with olives, marinated artichokes, or a fresh tomato salad.
• For dessert, consider something simple and sweet, like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

“A drizzle of good olive oil just before serving elevates all three dishes with a burst of flavor.”

Conclusion

Andorran vegetarian recipes offer a taste of the Pyrenees that is both comforting and surprisingly fresh. Whether you’re new to Andorran cuisine or looking for plant-based meals with substance, these recipes will win you over.

Trinxat de Andorra is pure comfort food, Escudella Vegetariana is a bowlful of mountain warmth, and Coca de Recapte channels the sun-drenched flavors of Catalonia. Each is a celebration of humble ingredients and honest cooking.

Don’t be afraid to experiment—these dishes are as adaptable as they are delicious. Give them a try, savor every bite, and bring a little mountain magic to your kitchen.

If you’re looking for more global vegetarian inspiration, browse our Kosher Vegetarian Recipes or get creative with a Go Macro Bar Recipe for your next snack!

Bon profit—enjoy your Andorran feast!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Trinxat de Montanya (Andorran Potato and Cabbage Hash)”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Trinxat de Montanya is a traditional Andorran dish made with potatoes, cabbage, and garlic, pan-fried to crispy perfection. This vegetarian version is hearty and full of comforting flavors.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“700g potatoes, peeled and diced”, “400g green cabbage, shredded”, “2 tablespoons olive oil”, “3 garlic cloves, minced”, “1 small leek, finely sliced”, “Salt and pepper to taste”, “Fresh parsley, chopped, for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Boil potatoes in salted water for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Add shredded cabbage to the pot and cook for another 10 minutes until both are tender.”}, {“@type”: “HowToStep”, “text”: “Drain well and mash the potatoes and cabbage together.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add leek and garlic, saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Add the mashed potato-cabbage mixture to the pan, press down to form a thick cake.”}, {“@type”: “HowToStep”, “text”: “Cook for 5-7 minutes per side until golden and crispy.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper, garnish with fresh parsley, and serve warm.”}], “nutrition”: {“calories”: “210 kcal”, “proteinContent”: “5 g”, “fatContent”: “6 g”, “carbohydrateContent”: “36 g”}}